Pepper | sandhill

PEPPERS

(107 varieties to choose from) UPDATED FOR 2020

Plant culture similar to eggplants. Packets will contain 35 to 50 seeds (unless otherwise noted). Set out transplants about 1 foot apart in rows 3 feet apart. We plant ours indoors here in a heated greenhouse around April 1 then once they are up transfer to an unheated greenhouse to slow growth and set out in June.

This group is still not hot, but in some cases a bit stronger pepper flavored. We find many of these to be excellent for cooking as the strong pepper taste mellows with cooking.

This group is really mild flavored and has very dry flesh that dries easily to then be ground into the seasoning paprika.

This group is best used to make preserved peppers. They, of course, can also be eaten fresh and have very thick flesh.

This group just doesn’t fit any other group. Many of them make great pickled peppers or are great fresh for salad garnish.

My favorite group for eating. They are sweet with no pepper after taste. While they are called frying peppers, they are excellent eaten fresh off the plant with a delightful fresh taste.

We have broken these out of the main group of hot peppers as they are not incredibly hot and, when used in cooking, tend to add a bit of zip that is not horribly hot.

Sand Hill Preservation Center

Heirloom Seeds & Poultry

1878 230th Street

Calamus, IA 52729

563-246-2299