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GOURMET

GOURMET

85 days. Gourmet is one of the best orange peppers we’ve seen. This Swiss variety matures early enough to get good color before frost. It has heavy, thick walls, the traditional blocky shape, and the sweetest flavor you’ll find in an orange pepper. Typically produces 6–12, 4-lobed fruit per plant. Bell-shaped fruit are 3 inches wide and 5 inches long. TMV.

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SEED

ORGANIC SEED

$6.65

$6.65

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Customer Reviews

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A
Amelia

I almost exclusively use Territorial Seeds in my garden and generally have fantastic results with most veggies—not so with this pepper. I've tried to grow it two years in a row, but germination rates have been <10% and I can't get a plant to mature well enough to plant out. When I did get a little sprout, it grew very slowly and was pale yellow until it kicked it about a week after germinating. All of my other pepper seedlings (namely, Arapaho and Red Mushroom) that were started in the same conditions are healthy, green, and thriving. But I'm still searching for a good bell pepper!

So sorry to hear that has been the case! We do germ test all of our seed and won't sell the seed if it doesn't pass, and Gourmet's most recent testing passed at 82%. As always our products are backed by our full guarantee. We want you, our customers, to be 100% satisfied with the seed, plants and supplies that you purchase from us. If anything you buy from Territorial proves to be unsatisfactory, we will either replace the item (if available) or refund the purchase price, whichever you prefer (for up to 1 year from purchase). Contact our customer service (Monday-Friday 8AM-5PM Pacific Time) at either 800-626-0866 or info@territorialseed.com

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.

Culture
• 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

Transplanting
• 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

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
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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