|Heirloom Pepper Plants
Hot, Sweet and Ornamental
The Lovely Janet
The Lovely Janet is pleased to offer a collection of open pollinated peppers to satisfy your many needs, whether
you want some pretty ornamentals, some blocky ones for stuffing, some frying peppers to add color and flavor
to kitchen and grill creations, or some hot ones to spice things up. Yes, ornamental peppers are also edible.
They’re just prettier and make wonderful border plants. The hot ones range from zesty to searing, so
pay attention to the descriptions. If your favorite variety is not included in the list we will be more than happy to
grow some to the seedling stage for you and ship them to your home once the threat of a late frost has past in
your area. Remember, peppers like really warm soil. Just drop us a note at Janet@thelovelyjanet.com before
Heat scale: zesty > hot > quite hot > very hot > fiery hot > EXTREMELY HOT.
Hot; 2 to 4 inches long by 0.5 to 0.75 inches wide; Andean Aji Type; matures from yellowish green to orange;
pendant pods; from Peru; Uses: Prolific, Tall Variety; Long Season. Zesty, early season to very hot. Late season.
My Source: Seeds of Change.
Bhut Jolokia (Naga Jolokia, Ghost Pepper)
C. chinense / C. frutescens
100 days [requires long growing season!)
Fruits are 2-3 inches long by 1-1.25 inches wide. Ripens from light green to orange to red. Plants 3-4 feet tall by
36 inches wide. Use fresh or dried whenever you want EXTREME HEAT! (Current Guiness Record holder). Mid to
late season fruiting, C. chinense. These plants spread and have brittle branches. So plant them in rows 5-6 feet
apart. Then you will be able to work the rows without damaging the plants. Spacing between plants should be 16-
18 inches so they can support each other.
My Source: Redwood City Seeds.
A beautiful ornamental pepper with purple foliage and flowers, it bears a profusion of fruit in a rainbow of colors on
2 to 3 ft. tall plants. The small cone-shaped, 1 in. fruit starts out purple, but turns to yellow to orange, and finally
to red, with all color stages on the plant at once. Very hot peppers are edible, but are mainly grown for their
striking appearance. My Source: Tomato Growers Supply.
Beautiful, 3-1/2 inch long, bright orange peppers have the shape and color of a carrot, but are quite hot. Fruit is
produced in abundance on short plants, making for quite a show in the garden. The flavor of these chiles is not
only hot, it is also fruity, lending itself to use in chutneys, salsas, sauces, and even hot pepper jelly. Bulgarian
My Source: Seed Savers Exchange.
Cayenne, Long Slim
Bountiful harvest of pencil-shaped fruits that are 5 inches long and 1/2 inch thick, but often curled and twisted.
Flavor is very hot and best used in very hot dishes. My Source: Redwood City Seeds.
Very hot; Cluster Type; 2.5 to 3 inches long by 0.25 to 0.375 inches wide; thin flesh; matures from green to
dark red; upright pods; green leaves; 18 to 24 inches tall; Mid Season, quite hot. Uses: Oriental Cuisine. My
Source: Evergreen Nurseries
EXTREMELY HOT; 0.25 to 0.375 inches long by 0.25 to 0.375 inches wide; Chiltepin/Tepin Type; matures from
green to red; pods are held erect; a wild cultivar found near Prescott, Arizona; from USA, Arizona; Uses: Drying;
Long Season. My Source: Redwood City
70 to 90 days.
(purple > creamy yellow > yellow > orange > red). A highly ornamental hot pepper with a stunning palette of five
bright fruit colors - all present at the same time. The foliage is green with purple veins and a purple blush on some
leaves. Thirty inch tall plants bear upright conical fruits measuring 5/8" to 3/4" wide and 1-1/2" long. An arresting
ornamental with fiery hot fruits. My Source: Southern Exposure Seed Exchange.
African-American heirloom popular in the Baltimore region with white and green
mottled leaves. The color of the fruit range from green, orange, brown, white and red on 2 foot plants. Used
traditionally in shellfish and fish cookery, also good to dry and crush, some of the 2 inch long fruits have
variegated colors. Zesty - unlike most hot peppers, these are at their spiciest when in the green (often
green/white striped) stage. My Source: Southern Exposure Seed Exchange.
Hot. Originated in Mexico - it is named after the city of Xalapa (Jalapa). This chilli gained its world wide popularity
by being versatile. Short, dark green tapered fruit.
Hot to very hot. My Source: Seed Count.
Principle hot pepper used in Szechwan dishes and one of the ten hottest peppers used in California. Upright fruit
on bushes two feet tall. Red fruit 2 inches ling and ¼ inch across produced in clusters of 6 to 8 pods. quite hot.
My Source: Redwood City
Very Hot. Peruvian seasoning pepper. Bright yellow, conical, crinkly fruits are ½" wide by 2½" long, very few
seeds, 15 or less per pepper. Plants 2' high and equally wide are covered with dozens of fruits. Fiery hot, citrus
flavor. Heat increases as season progresses. My Source: Happy Cat Organics.
Dusky blue-green foliage. Seed acquired from Tyrone Washington from plants that grew wild in his mother’s
garden in the Watts area of Los Angeles. Named in her honor. Tall plants produce 1 inch long black and dark
green narrow fruit that turns red at maturity. EXTREMELY HOT! My Source: I maintain this seed.
One of the hottest peppers, Pequin is a wild pepper of Mexico and South Texas. A small Birdseye pepper with a
unique flavour and heat. Fruits are bright red, small, elongated and slightly pointed. Grow in pots or borders in
warm climates, indoors, conservatory or greenhouse. Plants fruit best in second year and should be brought
indoors to overwinter.
EXTREMELY HOT! My Source: Redwood City Seeds.
Dark purple fruit and violet-colored flowers are what make this plant so special. Purple peppers almost cover the
foliage, turning the 2-1/2 foot tall plants nearly purple. Upon maturity, the peppers turn red and are very hot. At
this stage, purple, orange, and red fruit may be on plants at the same time, making a very colorful and attractive
display. This is definitely an ornaental, showy plant. My Source: Southern Exposure Seed Exchange.
Purira Chile Pepper
Caution-Extreme Heat! Bushy plants bear a profusion of unbelievably hot yellow fruit with purple blotches that
grow upright and pointed. They turn a glowing orange/red color when ripe and can become intensely hot. Plant
grows 16 to 36 inches tall (40 cm to 90 cm). The chiles grow pointing upwards. The peppers are about 2 inches
long (5 cm) with medium thick walls. They ripen first to a yellowish-purple then to an orangey-red. The
heat can vary a lot from one plant to another. Occasionally you will get a plant that grows chiles mild enough to
eat whole. Very to EXTREMELY HOT! Some plants will produce chiles that are 50,000-100,000 Scoville Units;
chiles from other plants can range from 100,000-300,000 Scoville Units. My Source: Ron’s Seeds.
Very hot chile called for in many recipes. Candle-flame shaped fruit are 2-1/4 inches long, green, then red at full
maturity. Borne on attractive 30 to 36 inch erect, branching plants. Suitable for salsas and sauce recipes as well
as eating fresh. Flavor is similar to
Jalapeno but very hot. My Source: Redwood City Seeds.
Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South
and East. Light yellow-green peppers turn to red and grow on tall plants. My Source: Redwood City Seeds.
Hot. Piquin type ornamental with upright pods of medium heat. Plant grows 26-32 inches heigh with pod size
ranges form .5 to .75 inches long by .25 to .375 inches wide. Matures from pale yellow to purple to orange to
red, all colors present at one time. My Source: Chili Pepper Institute.
Sweet; 7 to 10 inches long by 2 to 2.5 inches wide; Cubanelle/Italian Frying Type; matures from pale green to
red; medium thick flesh; Uses: Large Stuffing, Roasting, Fried/Stir-Fried. My Source: Redwood City Seeds.
Sweet; 6 to 7 inches long by 1.5 to 2 inches wide; Banana/Long Wax Type; matures from greenish yellow to
red; thick-walled, pendant fruits. Sweet Banana peppers may be fried
or sautéed, used raw on relish platters, in salads, sandwiches, pickled or stuffed. Prolific; Short Season. My
Source: Redwood City Seeds.
(green > red) Widely adapted standard variety. [Introduced 1928.] This is your classic bell pepper. Good in
salads, stuffed or stewed. A tobacco mosaic-resistant selection of 'California Wonder' pepper, well-known, and
preferred by many market growers and gardeners. A smooth, blocky bell, mostly 4-lobed, with thick walls. Fruits
average 6 oz., and measure 4" x 4-3/4". Foliage provides good cover for fruits. My Source: Southern Exposure
Sweet Italian Frying. The seeds for this variety were give to SSE by Jimmy Nardello who lived in Naugatuck,
Connecticut until his death in 1983. His family had been growing these peppers in that region ever since coming
to the U.S. Mr. Nardello's mother originally brought the seeds with her when she immigrated to the U.S. in 1887
with her husband Guiseppe. They came from the small village of Ruoti in the Basilicate region of southern Italy.
One of the very best for frying. Productive 24" plants are loaded with 10-12" long peppers. My Source: Seed
Ornamental pepper that is quite delicious. This variety makes an excellent frying pepper. Sturdy plants grow 12-
16" tall by 12" wide and do not require staking. Carrot-shaped fruits, 4-5" long and 1" at the shoulder. Fruits
ripen from deep-green to golden-orange. Firm crunchy thin flesh with sweet slightly sharp flavor when ripe. Great
for adding texture and color to salsa. Sweet. My Source: Southern Exposure Seed Exchange