This early maturing sweet pepper was grown in the mountains of North Carolina and is adapted to a cooler environment. This pepper produces early and will continue to produce up until frost. These peppers are great for stuffing with pimento cheese but are also great roasted, fresh, or canned.
Planting/Harvesting Notes
- Plant in full sun and well draining soil
- Space plants 18 to 24 inches apart
- Matures in 52-60 days
Seed Saving
To save seed, allow the pepper to turn red on the plant, then harvest, cut the pepper, scrape out the seeds and dry on a flat surface such as a screen, paper plate or baking sheet. Allow to dry for 1-2 weeks and then store in a paper envelope.
Image Credit: “pimento pepper and eggplants” by She Paused 4 Thought is licensed under CC BY-NC-ND 2.0.
