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| Vegetable Varieties for Gardeners is a citizen science program
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'Red Peter' Peppers |
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| Sub-Category: |
Hot
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| Sub-Category 2: |
| | Description: |
Hot cayenne type. 20- to 30-inch plants
bear 4- to 6-inch, blunt-ended, green fruit maturing to deep red.
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| Days To Maturity: |
90
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| Seed Sources: |
Underwood Gardens - updated in 2011
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| Rating Summary |
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Overall: (3.0 Stars)
Taste: (3.0 Stars)
Yield: (2.5 Stars)
Ease/Reliability: (2.5 Stars) |
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| Reviews |
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Login to share your Review of Red Peter.
Number of Reviews: 2
KEY: O=Overall Rating, T=Taste, Y=Yield, E=Ease
Reviewed on 04/13/2015 by
Jeanie
- An intermediate gardener
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Overall
Taste
 Yield
Ease
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Dane, Wisconsin, United States
Frost Free Season: 103 - 123 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| Have tried growing this a few times, trying again this year. Hard to get to germinate, only 4 of 12 seeds came up. Also hard to get it to ripen in a short Wisconsin season. The two other years I grew it the first year I had small green peppers but the frost was too early for them to mature. The second year I did get 3 red peppers. Started them earlier this year and hoping for a long season. The shape of the fruit is quite unique, and gives them their name. They do have a good flavor, and there is one company in the US that commercially grows them and makes a spice mix from the dried peppers. |
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Reviewed on 05/25/2006 by
farmerdill
- An experienced gardener
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Overall
Taste
 Yield
Ease
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Richmond, Georgia, United States
Frost Free Season: 183 - 203 days
Soil Texture: Sand
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: More than 8 hours per day
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| This cultivar grows well here and is a decnt producer. It is relatively hot, but more of a novelty than a useful seasoning pepper. |
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Vegetable Varieties for Gardeners is a citizen science program, © 2004-2024, All Rights Reserved
Cornell Garden Based Learning, Cornell University College of Agriculture & Life Sciences, Horticulture Section
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