Sugar Snap produces excellent yields on tall vines that require the support of a trellis. These sweet and crunchy pods contain Vitamins A, B, and C, and can be enjoyed fresh off the vine, raw in salads, in stir-fries, or steamed; remove strings before eating. Enjoy with a little butter, salt, fresh chives, and mint–delicious! Eat or freeze peas right after harvest when the pods are plump and crisp.
Extra-large peanuts with rich flavor! Produces plenty of fat, well-packed pods of extra-large peanuts. Vines need 4-5 frost-free months and well-drained soil to produce well. Peanuts have reached maturity when leaves turn yellow and begin to wither. Dig up the entire plant and let it air-dry before picking off the pods. Also makes a nice foliage hanging basket. Your peanuts should not be eaten until well dried.
Anaheim or New Mexican peppers are medium-hot peppers that are a major feature of Southwestern cooking. The mildly pungent fruit varies in color from light green to dark green to red. This tapered pepper grows to between 6-10″ long and 1-2″ around. The mature red peppers tend to be hotter than the green. Use these peppers fresh or dry to make decorative pepper chains to use as wall hangings.
Mildly hot, banana-shaped peppers are 6″ long by 2″ wide. Best flavor when eaten in its ripe yellow state. Use fried, pickled or fresh in salads.
The best chili pepper for the North. Huge tapered fruits are 7-10″ long with thick, meaty, mildly hot flesh.
The hottest pepper in the world! An improved version of habanero, it ripens to a beautiful deep red and is even hotter, with the same distinctive taste. 1.5×1″ fruit.
This highly productive plant produces cone-shaped fruit with a spicy flavor that is perfect for homemade Red Pepper Flakes. Homemade flakes typically have a richer color and stronger taste than the store-bought version. Dry this pepper variety alone or mix with several of your favorite mild peppers. Create your own special family blend that can be used in virtually all your recipes or as a topping for pizza or pasta. Dry peppers in oven or food dehydrator until brittle before crushing. Crush with rolling pin or in a food processor or coffee grinder.
CAUTION: INSANELY HOT! Ghost pepper is also known as Bhut Jolokia and is over 1 million Scoville units hot and three times hotter than the habanero. These orange to red, cone-shaped peppers are 1-2″ wide and 2-3″ long on tall plants. Use caution when touching these peppers: wear gloves to protect your hands from the burn when planting, harvesting and using. Throw the gloves away after using.
Habanero peppers are one of the hottest and most pungent peppers available! The thin-walled, 1.5″ fruits wrinkle and turn from green to orange at maturity. I like to use these chili peppers in stir-fries, for grilling or to add heat and spice to my favorite cooked dishes. They are also used in sauces, stews, marinades and salsas.
Robustly flavored, very hot, thick-walled. Peppers grow 3″ long with rounded tips. Excellent flavor fresh or pickled.
Bushy, pendant-type plants with dark green leaves grow to 3′ and bear fruit until frost. Medium-sized, 4″ long, and dark green with a mild to medium heat level. These peppers are superb roasted and peeled, then preserved by canning or freezing. For best results, feed with a liquid or slow-release fertilizer.
Smaller and hotter than the well-known jalapeno! Bushy plants with abundant, 2″ long, bullet-shaped fruits. Thin skin, medium-thin walls, and crisp, biting-hot flavor, make this pepper a favorite in fresh salsas or pickled as a snack. These hot peppers also freeze well and are superb in flavoring guacamole and chili. For best results, feed with a liquid or slow-release fertilizer.