Very prolific sweet red pepper. Because this variety has been cultivated in the mountains of Western North Carolina, it is fairly cold hardy for a member of the Solanaceae family, producing early and steady until well after frost. About 3-4" in diameter with a lovely thick flesh, these are great raw, roasted, and/or canned. The best for pimento cheese! Truelove grower Chelsea Askew exclaimed: "I had pimentos coming out my ears!" Days to maturity: 52 Seeds per pack: 25 Germination rate: 86% on 01/20/2026 Planting / harvesting notes Start seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked. Seed keeping notes Peppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Consider wearing gloves for your protection! Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.
