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Plant Descriptions
Spring 2025
PEPPERS
ANAHEIM
Large pepper. Ripens from green to red, with a mild heat.
ESPELETTE
Medium-sized red pepper from the Basque region. Medium heat, slightly smoky, traditionally used for drying, but also tasty fresh.
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.
SWEET HABANERO
A heatless habanero!
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JALAPEÑO
Prolific and tasty! Medium heat.
PADRON
Small green pepper from Spain. Usually picked when green and used for frying. Red fruits have higher heat.
PEPPEROCINI
Small pickling pepper with a little heat.
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.
SERRANO
Medium-sized hot pepper. Milder when picked green, very hot when matured to red.
SHISHITO
Small green pepper from Japan. Usually picked when green and used for frying. Red fruits have higher heat.
SWEET PEPPERS
ALEPPO
Drying pepper used to make chili flakes, traditionally used in Turkish, Mediterranean, and Middle Eastern cooking.
ARUBA
Large elongated sweet pepper. Turns from green to orange to red and can be picked at any stage. Excellent fresh or cooked.
BIG RED
Large red bell pepper. Great for stuffing.
GOLDEN TREASURE
Large golden sweet pepper. Horn shaped fruit. Traditionally used for frying but delicious raw as well. Similar to the Corno del Toro.
EARLY SUNSATION (BELL)
Large yellow bell pepper. Fruits early, high yields, disease resistant.
JIMMY NARDELLO
Rich flavor with a mild spice, great for frying and pickling.
EGGPLANTS
LUNCHBOX
Multi-colored mini sweet pepper.
BLACK BEAUTY
Large dark purple eggplant. Standard varietal, ripens early.
BLACK SHINE
Japanese style eggplant with almost black skin. Hybrid. Long slender fruits are great for stir-fry dishes. Similar to Millionaire variety.
LILAC BRIDE
Medium-sized lilac and white eggplant. Long slender fruits with delicate taste and creamy texture.
LISTADA
Medium purple and white striped eggplant. Round, thin skin, great flavor.
ROSA BIANCA
Medium to large purple and white eggplant. Round fruits, with a firmness ideal for slicing, roasting, and baking.
BASIL
DARK OPAL
Dark purple and red leaves, intense flavor is perfect for eating fresh.
GENOVESE
Green Italian varietal used for making pesto.
ITALIAN BROAD LEAF
Green Italian varietal used for making pesto.
GLOBE
Similar to greek mini, small leaves on globe shaped plant. Strong flavor, also used ornamentally.
LETTUCE LEAF
Very large leaves with great flavor. Used for pesto or as a 'wrap'.
THAI SWEET
Small green leaves with purple flowers. Strong flavor and texture, used for cooking and eaten fresh.