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Plant Descriptions

Spring 2023

PEPPERS

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ANAHEIM

Large pepper. Ripens from green to red, with a mild heat.

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ESPELETTE

Medium-sized red pepper from the Basque region. Medium heat, slightly smoky, traditionally used for drying, but also tasty fresh.

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FRESNO

Medium-sized red pepper that's a heavy producer. Smoky flavor comes out when cooked.  Pick green for mildest heat, orange for medium heat, &  red for spicy.

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HABANADA

A heatless habanero!

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JALAPEÑO 

Larger varietal. Medium heat.

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PADRON

Small green pepper from Spain. Usually picked when green and used for frying. Red fruits have higher heat.

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PEPPEROCINI

Small pickling pepper with a  little heat. 

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POBLANO

Medium-to-large green pepper. Mild heat. Harvest when green to use for chiles   rellenos, or when dark red to dry and grind into chili powder.

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SERRANO

Medium-sized hot pepper. Milder when picked green, very hot when matured to red.

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SHISHITO

Small green pepper from Japan. Usually picked when green and used for frying. Red fruits have higher heat.

SWEET PEPPERS

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ARUBA

Large elongated sweet pepper. Turns from green to orange to red and can be picked at any stage. Excellent fresh or cooked.

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CORNO DI TORO ESCAMILLO

Large golden sweet pepper. Horn shaped fruit. Traditionally used for frying but delicious raw as well.

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EARLY SUNSATION (BELL)

Large yellow bell pepper. Fruits early, high yields, disease resistant.

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JIMMY NARDELLO

Rich flavor with a mild spice, great for frying and pickling.

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JUPITER

Large red bell pepper. Great for stuffing.

EGGPLANTS

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BLACK BEAUTY

Large dark purple eggplant. Standard varietal, ripens early.

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LILAC BRIDE

Medium-sized lilac and white eggplant. Long slender fruits with delicate taste and creamy texture.

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LISTADA

Medium purple and white striped eggplant. Round, thin skin, great flavor.

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MILLIONAIRE

Medium-sized dark purple eggplant. Long slender fruits are great for stir-fry dishes.

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ROSA BIANCA

Medium to large purple and white eggplant. Round fruits, with a firmness ideal for slicing, roasting, and baking.

BASIL

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DARK OPAL

Dark purple and red leaves, intense flavor is perfect for eating fresh.

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GENOVESE

Green Italian varietal used for making pesto.

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ITALIAN BROAD LEAF

Green Italian varietal used for making pesto.

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GLOBE

Similar to greek mini, small leaves on globe shaped plant. Strong flavor, also used ornamentally.

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LETTUCE LEAF

Very large leaves with great flavor. Used for pesto or as a 'wrap'.

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THAI SWEET

Small green leaves with purple flowers. Strong flavor and texture, used for cooking and eaten fresh.

peppers
sweet
basil
eggplants
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