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These crunchy peppers are fun to eat raw and the walls are thick enough to hold a hearty dip. was introduced in 1928 and is still the largest open-pollinated, heirloom bell pepper that you can grow.The plant produces well and does well in both cool and warm weather.Ask yourself, when was the last time that you ate a whole bell pepper in one meal?How many times have you stuck the other half in the fridge only to come back and find a slimy mess? Large, deep-ridged almost square fruits are very early and prolific. Originally from India (1759), Amelia Simmons refers to these in her 1796 “American Cookery” (said to be the first American cookbook).
These sweet peppers are productive growing on plants that reach about 2 foot in height and mature well in cooler Northern states.At half the size of a standard bell pepper, these under-appreciated and under-used little beauties are perfect for the pepper loving smaller household!Resistant to mosaic virus., fruits are squat (3" dia. They begin light green in color and mature to a deep red when fully ripened.They are edible in all stages of coloration, sweetening considerably when fully mature.
Contrary to its name, this is a standard sized bell pepper.
Plants grow 32-48 inches in height with a slightly spreading habit.