Pepper, Romanian Sweet (Capsicum annuum), packet of 20 seeds, organic
Family: Nightshade (Solanacea)
Annual: 80 days to maturity
(Romanian Sweet Peppers) Sweet, crunchy, yellow maturing to sunny orange, slightly elongated bell peppers on a short, squat, early bearing, and extremely prolific bush. This is our standard sweet pepper. Once mature, peppers are deeply aromatic, thick-fleshed, crunchy and delicious raw or cooked. We enjoy these all summer long. Sow peppers 2 weeks before last frost and thin to 2 inches apart in the flat. Transplant out to garden after the soil has really warmed up. Space transplants 18 inches to 2 feet apart. The best compost for Peppers is higher in phosphorous than nitrogen. Kelp is well-tolerated and makes for outrageous yields.
20 Seeds/pkt., Certified Organically Grown
Out of stock
I love this pepper. I live on the north slope in the southern Appalachians, very cool, foggy mornings, lots of rain. Peppers usually hate this weather and refuse to fruit. The only other pepper I’ve been successful with fruiting has been the sweet Banana pepper. But this pepper really fruits, a lot! And the peppers are very good, lots of flavor. They are not too small, bigger than I expected. The most productive pepper for difficult, cool situations. Even fruiting well in a large pot. We even had enough to put some in the freezer for this winter. Tastes like summer, again!
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Ramona J Campbell (verified owner) –
And so it begins! Each year I plant some of these peppers, inside to start, (with wonderful germination rates), then in a couple months I’ll put them out in the garden. Living at 3500 feet in Eastern Oregon, we’re always second guessing the last frost date and sometimes these plants are starting to bloom before they are in the ground. Unlike the various other peppers that are shared with the neighbors, I tend to keep these Romanians to myself, and if it’s a good year for peppers, I’ll have a couple dozen of them to harvest all at once in the fall. I roast them over a BBQ grill to slip the skins, seed ’em, smoke them in a little smoker, and dry them until bone dry – them run them through the blender. The result is a most amazing Smoked Roasted Paprika.
Richo Cech –
Right, these are a good pepper, fresh, paprika, however you want to eat it. They are cold-tolerant, early bearing, fast-germinating, fast to size up–they are our most popular pepper. This year I’m growing half a field of them. We like to eat them as soon as they blush orange, and like them even more when they go completely red.