Family Owned Since 1979
Cultivating Gardeners



Product Description:

65 days. To say Lola is among the highest yielding peppers we've ever grown is not even close to exaggerating! The mind-boggling plants reached waist-high in our trials and loaded up with huge, 7 ½–8 inch banana-type fruit. The thick-walled, light yellow peppers develop very early and are mild tasting. They slowly ripen to orange and then finally to bright red. Great disease resistance means a very high rate of success in the garden. HR: BLS 0–3, 7–8. IR: TSWV.
  • Key Features:





  • Key Features:

Customer Reviews

Based on 4 reviews
Call me Negative Nellie

I've been growing about 17 pepper varieties in containers on my deck for over a dozen years and this Lola transplant was most disappointing I've ever gown. The plant itself was healthy but the VERY few fruits I got were completely tasteless. Given the reviews, I'm not sure what went wrong. All of my other peppers that season did well and this was planted in the same soil mix as them with the same amount of sun, water, etc. I'm glad they did well for others, and sorry I missed out. But this doesn't deter me from ordering transplants every year from TSC which arrive well packed, healthy and do well for me. Happy Gardening!!!

Best pepper for challenging environments

My garden doesn't get full sun and diseases are rife. Previous pepper varieties died by mid-summer. I decided to try peppers one more time and gave Lola a try. Wow! Beautiful 4-foot tall plants that were lush and healthy till frost. And the yield was astounding! I let the plants load up and when all fruits were six inches long or longer, I picked every one. In 3 to 4 weeks the plants were loaded again, ready to pick. I had these succession pickings for 4 months. I used the peppers for cooking, salads, and chopped in the freezer for winter use. But my favorite way to eat them is pickled pepper rings. Thank you, Territorial, for finding this pepper for me to grow.

Holy Pepper!

This was the healthiest, largest, and highest yielding variety I have grown in a while. The fruits themselves are huge and gorgeous! Very strong pepper fragrance. Will be in my garden every year!


I didn't believe the catalog picture but thought I would give this pepper a try. I garden in Portland on a north slope so peppers are usually a challenge. This pepper was loaded down with unbelievable quantities of fruit (just like the catalog picture)! And tasty too- we used it for frying and grilling, but delicious raw too. And it just kept going. The more i picked it the more it produced, well into September. I'll be growing this again.

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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