FRESH BITES YELLOW
Product Description:
Kitchen Counter Collection
Gardening isn’t restricted to people with enough land for planting. Recently we’re seeing a huge push for breeding development in food-producing plants that will flourish in containers with minimal care. We’ve hand-selected this assortment based on flavor, yield, ease of cultivation and appearance, so our gardeners with windowsill or patio space can enjoy the rewards of growing their own food at home. Each of these varieties produces attractive plants with lots of tasty fruit. Staking is recommended.
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Key Features:
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Key Features:
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Customer Reviews
We love the size of this plant!! It is wonderful to have peppers and be actually able to pick them without a step ladder. Thank you so much!
Our spring in Puget Sound was very late and cold, so I ended up with the little pepper in a pot in the sunroom until almost the 4th of july. It produced one pepper before it was moved to the deck outside. It took a while to get into production mode, but once it started, it did not stop! We brought it back into the sunroom in the fall and it kept producing into mid November, almost more peppers than we could eat. It was the Big Winner in our large deck garden last year.
I have two plants and I wish I had planted more the first go-around. The peppers are like a fruity bell pepper, very flavorful. My new favorite bell pepper substitute. I can't harvest enough of them. I am keeping some seeds to cross back to the original F1s to see what happens.
I grew these under plant lights in my basement and a couple of plants outside on the patio with 6 inch pots. My wife and I were so pleased with the sweet flavor from these little peppers.
| 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.