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Organic Padron Frying Pepper

$3.79$12.00

65 days to harvest | Capsicum annuum

 

HEIRLOOM Shishitos are lovely but pass the Padrons, please! The Spanish have prized Padrons pan-fried as tapas since the 1600s. Since they’re harvest as young 1-2″ green peppers, Padrons are almost ridiculously prolific. Though harvested young to avoid the searing heat, 1 in 20 strikes with serious heat for a game of roulette we adore, solong as there is enough aioli! If you let them ripen red, Padron makes an incredibly flavorful lacto-fermented pepper relish and hot pepper jelly.

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Organic Padron Frying Pepper

65 days to harvest | Capsicum annuum

HEIRLOOM Shishitos are lovely but pass the Padrons, please! The Spanish have prized Padrons pan-fried as tapas since the 1600s. Since they’re harvest as young 1-2″ green peppers, Padrons are almost ridiculously prolific. Though harvested young to avoid the searing heat, 1 in 20 strikes with serious heat for a game of roulette we adore, solong as there is enough aioli! If you let them ripen red, Padron makes an incredibly flavorful lacto-fermented pepper relish and hot pepper jelly.

Sow Seeds & Sing Songs,

 

& the whole Fruition Crew

 

Organic Padron Frying Pepper

Transplant Only: Sow indoors 2 seeds/cell & thin to strongest 1, ¼” deep ~8 weeks before last frost. 80F heat mats will germinate seeds best; after germ, set to 70F days & 60F nights. Move to 3-4” pots with first true leaves. Harden off (reduce water & temp 3-7 days) & transplant after last frost when night temps are above 50F. Pluck off any flowers at planting.

Sowing Date: Indoors early Spring
Seed Depth: 1/4 inch
Days to Germination: 7-10 at 85°F
Days to Maturity: 65 days to green, 85 days to red fruit
Plant spacing after thinning: 1-1.5 feet

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Weight 0.01 lbs
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