The Candy Snax Mini Pepper Mixture

70-80 days. Mini Sweet Peppers are all the rage! With super sweet flesh and few seeds, these bite-sized cuties can be popped into lunchboxes and onto crudité platters with no fuss or muss for a healthy and delicious, colorful snack. Our custom blend includes red, yellow, orange and chocolate-hued, 2” to 3” blunt and tapered fruits. We challenge you to make it from the garden to the kitchen without eating one along the way. It's nearly impossible. (OP.)

One packet of about 50 seeds
In stock
Item
#3527
$3.95
  • Buy 10 for $3.55 each and save 10%
  • Buy 50 for $2.95 each and save 25%
  • Information
  • Peppers ought to be experienced right off the vine after harvest. Best raised as transplants sown indoors 6 to 8 weeks prior to setting out in full sun after the last spring frost date, they like rich soil and need regular additional fertilizing. They need at least 10 weeks of hot weather to produce well and should be enjoyed soon after harvest. To protect Peppers from sunburn, pinch plants to encourage leaf growth. Keep Peppers picked to sustain production levels. At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Put them in a paper bag on a tray and close the bag tight so the steam detaches the skins. Once cool, remove the skins, stems, membrane and seeds, and freeze in airtight plastic bags for use through the winter. (See Hot Chile Peppers for Cajun Bell Peppers, which earned a spot in the Hot Chile Peppers with a 100 to 1,000 Scoville heat rating.) Deer resistant.

    Average seed life: 2 years.
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Peppers ought to be experienced right off the vine after harvest. Best raised as transplants sown indoors 6 to 8 weeks prior to setting out in full sun after the last spring frost date, they like rich soil and need regular additional fertilizing. They need at least 10 weeks of hot weather to produce well and should be enjoyed soon after harvest. To protect Peppers from sunburn, pinch plants to encourage leaf growth. Keep Peppers picked to sustain production levels. At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Put them in a paper bag on a tray and close the bag tight so the steam detaches the skins. Once cool, remove the skins, stems, membrane and seeds, and freeze in airtight plastic bags for use through the winter. (See Hot Chile Peppers for Cajun Bell Peppers, which earned a spot in the Hot Chile Peppers with a 100 to 1,000 Scoville heat rating.) Deer resistant.

Average seed life: 2 years.
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