Bench Card

This pepper is a dependable producer of 7 inch long by 3 inch wide hot peppers. The fruits turn from green to red when mature. Mildly hot, with a bite. May need staking because of the heavy yields. Used in Mexican cooking, excellent for making chili rellenos and for canning. Good disease resistance. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick green for stuffing but allow to ripen to red for drying.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 1,000 to 1,500

Bench Card

Giant yields and fruit, vigorous plants. Glossy green fruit with thick walls and firm shape reaching 7 inches long. Vigorous, 30 inch plants produce all season long. Great whether eaten fresh, cooked, or stuffed. Peppers mature from green to red. Plant after danger of frost has passed. Huge yields of extra large peppers.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick peppers when they are large and firm, or for a sweeter tasting fruit, allow to ripen to a deep red before harvest. 

Bench Card

A 2010 All-America Selections Winner!  This mini bell pepper has a unique taste, mildly hot, yet sweet.  The mostly 3-lobed fruits are 2 inches wide by 3 inches long and if left on the plants will mature from green to deep red with flavors intensifying.  The 24 inch square plants are disease tolerant, robust, prolific producers and are a perfect patio container size.  Use in Cajun cooking, grill, stuff or add some to a fresh salad for a little kick of heat.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick peppers when they are green, or leave to mature on the plants to a deep red and a more intense flavor.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Bench Card

An old dependable heirloom favorite. Blocky, bell-shaped fruit has a smooth green skin. Medium in size with firm walls and 4 lobes. The 18-24" plants need little care once established in the garden. Fruits mature from green to red, with sweetness becoming more intense. Use fresh, cooked, or stuffed.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick when large and firm.  These will ripen from green to red and are much sweeter in the red stage.  Pick when firm and plump.

Bench Card

Very hot pepper, 5" long by 1-1/2" thick, good fresh or dried.  Use fresh, cooked in ethnic dishes, or these are easily dried for winter use. Wrinkled, curved fruits mature from green to red. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These are considered ripe when green and full, but are usually harvested in the red stage.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 40,000 to 50,000

This AAS Winner for 2012 is a great patio container pepper!  It's a mildly spicy pepper, and each pepper will grow to about 3 to 4 inches.   It has good cold tolerance and its dense foliage cover protects the fruits from sun scorch, plus it performs well in extreme heat.  Each plant has a heavy yield of these excellent peppers!

Water Day/Week -- Keep soil moist but well-drained

Harvest -- When fruits turn glossy red

Bench Card

Do you want the distinctive taste of the jalapeno without the burn?  Then this F-1 hybrid is the one for you!  The semi-compact plant will produce great yields of 1" wide by 3" long deep green peppers, maturing to red.  The thick-walled, mild fruits look almost identical to their hot cousin and have the distinctive taste of a jalapeno without the intense heat.  You'll want to use these in salsa, sauces, stir frys, relish trays and it makes an excellent pickled pepper if you'd like to put up a few pints for winter.  Try some stuffed and grilled, too.  The plant will grow 24-28" in height and may need some support to help with the abundant crop. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- 65 days.  Fruits are edible in green or red stages.

Bench Card

Produces high yields of thick-walled, medium hot, 8-9" by 1" peppers. Fruits turn from green to red. Great for making homemade salsa and hot sauce. Can also be used in soups, stir-fry or roasted. Excellent for canning. High disease resistance makes them a great garden choice. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits will ripen from green to red and can be harvested at any point.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 3,000 to 4,000

Bench Card

AAS Winner! This plant produces large crops of large, tapered, elongated fruits that grow 8" long with a sweet smoky flavor. Matures from green to red quickly. Adapts well to all sorts of growing conditions. Robust plant grows up to 30" tall. Great for eating fresh, but is best when grilled. Good disease resistance.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Start to harvest in the green stage when the pepper is firm, or wait until color changes to red for best flavor.

Bench Card

AAS Winner!  A medium size plant with a continuous fruiting habit that will produce high yields of yellow, wedge-shaped 3-5" peppers tapering to a blunt nose. Great for frying, grilling, stuffing or fresh in salads. Good disease resistance with excellent foliage cover for the fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can start to pick when the fruits are yellow, or leave on the plants until they change from orange to red.

Bench Card

The habanero pepper is one of the hottest peppers! This high yielding plant has blocky, wrinkled fruits that are 2" long by 1" wide. They start green, then mature to orange. Productive 24" plants should be fertilized when blooms appear. Use in Mexican dishes or as a garnish. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Wait to harvest these peppers until their color changes to orange.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 100,000 to 200,000

Bench Card

High yielding pepper, ideal for canning. Abundant yields of mildly hot, 5" smooth, tapering peppers. This chili is ideal for pickling, roasting, stuffing, soups, stews and frying. Light yellow fruits, maturing to red and orange shades.  As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week:  Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Scoville Units:  2,000 to 4,000

Bench Card

This plant is bushy, disease resistant and colorful. the distinctively colored, blocky, 3-4 lobed peppers hold their creamy white color for an extended period before turning orange to red at maturity. They have a mild, sweet flavor and firm texture. Vigorous, bushy plants with good disease resistance. Great for adding color to garnishes and cooking.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can pick these blocky fruits when they are creamy white and firm, or wait until they mature to orange or red.

Bench Card

The jalapeno is an early producing petite pepper. These peppers mature from green to red. High yields of 2-1/2" long fruits on 24-32" compact plants. Excellent when eaten fresh or cooked in Mexican and Western dishes. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits ripen from green to red, and are useable and zesty hot in either color phase, but more commonly used green.  "Corking" refers to the striping or stress cracks on jalapeno peppers and is a good indicator that your peppers are ready to harvest.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 2,500 to 8,000

Bench Card

A recent introduction with long, skinny red peppers similar in appearance to the cayenne. The thin-walled, mildly hot peppers are often used in Thai and other Asian cuisines. Green fruits average 6 to 9" long, maturing to dark red. Vigorous and fast growing. Patio container friendly. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Most commonly harvested in the mature red stage.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 7,000 to 12,000

Bench Card

Very sweet peppers have thick walls, and turn from green to bright red when mature. It is one of the most dependable producers of sweet peppers on the market, even in cooler climates. Disease resistant. Excellent for salads and stuffing. Container friendly!

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Can be picked green, red or at any color stage in-between.

Bench Card

This pepper has a rich purple color on a compact plant, good for containers. It is a blocky, thick-walled pepper, about 4" square. Matures from green to a rich, dark purple, with a very sweet flavor. Excellent for fresh eating, cooking, vegetable and relish platters, or stuffed for an unusual look.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers start out green but are best to eat when they mature and turn purple with green undertones.

Bench Card

This pepper is easy to grow and is widely adapted. The sweet and crispy peppers mature to a deep red and produce 6" by 4" fruits. Great eye appeal for raw vegetable platters. Excellent for stuffed peppers. The 25-35" plants will produce abundant fruit and may need staking to support the plant and crop.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can pick these blocky fruits when they are bright red and firm.

Bench Card

This pepper has excellent flavor. The beautiful, 4" by 2" tapered fruits start out ivory-colored (60 days), turn orange, then mature to red (80 days). All three color stages can appear at once. The sweet, full flavored peppers are perfect for salads, grilling, or roasting. Heavy yielding, may need staking for support.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers are ready to harvest from the ivory stage (60 days) to the red stage (80 days).

Bench Card

Small hot peppers, good fresh or dried. These 1-2" finger-shaped hot peppers can be picked green, or wait until they mature to red. Use fresh, canned, or dried. Great for salsa, and hot relishes. Use in Mexican and Western dishes. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits ripen from green to red and are useable and zesty hot in either color phase, but more commonly used green.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- up to 4,500

Bench Card

AAS Winner. Spicy peppers on semi-compact plants. Hybrid chili bred for increased yields and ornamental appeal. Container friendly. Small, 2-3" thin fleshed peppers on upright, 15" semi-compact plants, they mature from green to red. As with all hot peppers, remember to wear gloves or wash hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits are ready to harvest when they start to change from green to brown.

Scoville Units -- 35,000 to 40,000

Bench Card

Excellent flavor, high yielding plant. Old time favorite, non-bell sweet pepper. Elongated 6" fruits start out a pale green, maturing to yellow, then a deep scarlet. Sweet and mild flavor, used in salads, relishes, frying and as a tasty sandwich topper. Excellent for canning, with high yields of fruit all season.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pale green peppers will mature to yellows and reds with the best taste.  Harvest when firm and glossy.

Bench Card

Ornamental pepper that is hot and zesty. These 1" long peppers can be used in containers, border plantings, or baskets. They grow 8-10" tall and will mature from green to red. Use sparingly in oriental cooking, soups and stir fry. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers can be harvested once they turn green, but they'll ripen from green to red very quickly.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 50,000 to 100,000

Bench Card

This pepper has a bold color and a pleasing, sweet flavor. Attractive American hybrid will produce big yields of 3-4 lobed, blocky green peppers that ripen to a deep tangerine-orange color at maturity. Excellent fresh, stuffed, or sliced. Vigorous and bushy growth habits and high disease resistance.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Peppers are ready when they turn a bright orange.

Bench Card

These plants produce a 4", thick-walled, deep golden fruit with 3-4 lobes.  It is an easy to grow variety, with sweet flavor and crispy texture. Starts green, turns yellow quickly, then matures to deep golden color. Excellent for cooking, eye catching on raw vegetable platters, or stuff for a different look.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers mature from green to yello to orange to red.  Harvest from the yellow to red stage.

Bench Card

The distinctive taste of habanero without the heat! The bright and shiny red fruits are abundant on the 30" tall plants. The blocky little 1-1/2" long by 1" wide fruits will ripen from green to cardinal red in late summer. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week --  Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Ripens from green to cardinal red.  HANDLE WITH CARE -- although only 100 Scoville units, still considered a hot pepper and you should always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 100