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4850 SW Middle Rd, Plattsburg, MO 64477
Pepper Plants - Sweet Peppers
Big Bertha
California Wonder - Calwonder
California Wonder - Calwonder
70 days - 7" x 3-1/2"
Green to Red
Extra large elongated pepper. Excellent foliage coverage. Fruit set through the whole season. Provides plentifully. One of the most popular for home gardens.
California Wonder - Calwonder
California Wonder - Calwonder
California Wonder - Calwonder
75 days - 4" x 4"
Green to Red.
Most popular pepper in the US. Thick walled fruit is 3 or 4 lobed.
Chocolate Beauty
California Wonder - Calwonder
Chocolate Beauty
70-75 days - 4" x 3-1/2"
Dark Green to Deep Chocolate
Consistently produces nice blocky 4-lobed pepper. Good tasting green, but very sweet as it darkens through maroon and chocolate.
Delirio
Flavorburst
Chocolate Beauty
68 days - 4" x 4"
Dark Green to Bright Orange
One of the earliest to mature to full color Delirio is good for stuffing, salads, and cooking.
Flavorburst
Flavorburst
Flavorburst
70-75 days - 4-1/2" x 4-1/2"
Chartreuse to Yellow
Flavorburst is sweet even during the immature green stage with strong flavorful undertones. Special chartreuse green color that matures to clear as a bell sunny yellow.
Gypsy
Flavorburst
Flavorburst
58 days-5" x 2"
Blush
Beautiful European pepper that matures from a soft greenish yellow to a vibrant red. Passes through all the colors of the sunset while maturing. Sweet and delicious during immature and mature stages . Delicious, crunchy and juicy fresh pepper.
Pepper Plants - Sweet Peppers
Ozark Snack
.80 days - 3" x 4"Green to RedFruits are very sweet and meaty, making them ideal for canning, freezing or eating fresh.
Red Knight
65-70 days - 4 1/2" x 4 1/2"
Dark Green to Bright Red
Early maturing blocky peppers that are great for stuffing. Will turn red 10 days earlier than most other varieties. Plants are compact and sturdy.
Revolution
Sweet Banana Pepper
75 days - 5" x 4 1/2"
Green to Red
Good disease tolerance on large plants with a good canopy. Better cold tolerance than some other peppers. Thick-walled blocky peppers.
Sweet Banana Pepper
Sweet Banana Pepper
Sweet Banana Pepper
65-70 days - 8" x 1.5"
Light Yellow to Orange-Red
Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Great for frying or pickling.
Sweetie
Sweet Banana Pepper
Sweetie
50-59 days - 2.5" x 3"
Yellow,Orange, and Red
Crisp and juicy mini peppers that have few seeds and are sweeter than regular sized bell peppers.
Tequila
Sweet Banana Pepper
Sweetie
69 days - 3 1/2" x 3 1/2"
Yellow to Purple to Red
Usually picked during the purple stage, these peppers have a yellow flesh that is sweet and has a crisp, juicy texture.
Pepper Plants - Hot Peppers
Anaheim
Carolina Reaper
Carolina Reaper
80 days
300-500 Scoville Heat Units
The Mildest of the hot peppers. Continuous bearing and high yielding plants provide peppers excellent for salsa or guacamole.
Carolina Reaper
Carolina Reaper
Carolina Reaper
90 days
2,200,000 Scoville Heat Units
Currently the world's hottest pepper. It has a sweet, fruity flavor before the extreme heat kicks in. Handle and use with extreme caution!
Cayenne
Carolina Reaper
Cherry Hot (Time Bomb)
62-72 days
30,000-50,000 Scoville Heat Units
This is the variety used for crushed red pepper flakes. Fruits are long and thin walled.
Cherry Hot (Time Bomb)
Cherry Hot (Time Bomb)
65 days
1,000 Scoville Heat Units
The plant is perfect for growing in containers. Thick-walled peppers are good for eating fresh, pickled or stuffed.
Ghost Pepper
80 days
Over 1,000,000 Scoville Heat Units
Held the World's Record for the hottest pepper for several years.
Habanero
70-100 days
215,000 Scoville Heat Units
Hotter than the orange habanero. Along with heat it has a citrusy and fruity flavor. Good cooked fresh but also good dried and ground into pepper flakes and chili pepper powder.
Hot Hungarian
Hot Hungarian
Hot Hungarian
70 days
5.000-10,000 Scoville Heat Units
Also called Hungarian Hot Wax peppers, these peppers are tapered and about 5 inches long at maturity. They can be harvested at any stage of yellow, orange or fully mature red. Great for salsas, stuffing, frying, roasting, soups, or pickling.
Pepper Plants - Hot Peppers
Jalapeno--Mextico
Jalapeno--Mextico
Jalapeno--Mextico
77 days
4,000-6,000 Scoville Heat Units
Continuous heavy yielding plant. Large fruit with thick walls are excellent for stuffing.
Mexibell
Jalapeno--Mextico
Jalapeno--Mextico
70-80 days
100-2,500 Scoville Heat Units
Producing heavy yields of small 3-4 lobed peppers with thick flesh, this pepper has a bit of kick but not too much heat, just enough for some spice.
Poblano ( Ancho )
Jalapeno--Mextico
Poblano ( Ancho )
70-80 days
1,000-2,000 Scoville Heat Units
Dried poblanos are called ancho chilies. They have a thick skin and a mild flavor. These are often used for chili rellenos.
Serrano
Poblano ( Ancho )
75-80 days
10,000-20,000 Scoville Heat Units
Mature red peppers are hotter than immature green peppers. They can be pickled or used fresh in salsa or a pepper sauce.
Thai Pepper
95 days
100,000 Scoville Heat Units
Small in size and high in heat.Green peppers are not ripe but can be eaten and added to red ones for color.
Trinidad Scorpion
90 days
1,200,000 Scoville Heat Units
The second hottest pepper on the planet. Harvest and use with extreme caution!
Pepper Plants - Specialty Peppers
Shishito Peppers
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60 days
The shishito pepper has been taking the American culinary scene by storm the past few years. This small, 2-4 inch, thin walled pepper from Japan is one of the hottest new appetizers at cutting edge eateries. Good news is it’s super easy to prepare at home also.
They are thought to be closely related to the Padron pepper from Spain and have similar flavors and growth habits.
Shishito gets it’s name from it’s appearance. The heavily wrinkled tip of the pepper looks like a lions head. Shishito is an abbreviation of shishi togarashi (lion chili pepper).
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Shishito continued
Shishito continued
While it is a chili pepper, most have zero heat. One out of every 10-20 will have a punch of heat, but just enough to take you by surprise. Not enough to burn the top off of your head.
To cook simply blister with olive oil, then salt them and dress with a squeeze of lime juice. Grilling, broiling, sautéing and deep frying all work equally well for blistering these peppers. You’ll have a delicious and healthy farm to table treat in under 15 minutes.