Hot Pepper · Fish


$2.25 $2.00

20 in stock

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An African-American heirloom popular in the Philadelphia/Baltimore region. A pre-1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2-feet tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping.
Note: This item is grown to order only!

Plant peppers about 18 inches apart.  All peppers start out green and require roughly another month to turn their intended color.  You can eat the green peppers whenever you want or wait for them to ripen more. The tapered types tend to be a little quicker than the bells.  Do not overwater, peppers can handle a drier soil.  Harvest when hungry. Peppers will thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.