Thick-walled and heart-shaped, this is a very sweet pepper that produces many , many peppers. Easier for some than the bell peppers. Eat when green or allow to ripen to red for the sweetest taste. We freeze our peppers after harvesting the seed. Just pull out, from the freezer, as much or as little as you want to add a fresh taste to any dish. We also dry the flesh and grind it for the very best tasing sweet paprika we have every tated. Try it.
90 days to red. 0.4g/50 seeds.
