A sweet and mild, lobed Italian traditional pepper, with flesh that changes from green to red as it ripens. They often fruit later than regular bell peppers but taste better. They grow to 17-20 centimetres and can be eaten fresh or fried.
Surface-sow or barely cover the seeds indoors, and keep warm and moist. When sprouts appear move them to a sunny window. Set out well-developed transplants after last frost date when weather is warm. Peppers need rich moist soil and warm sunny conditions to flourish. Best sown in early spring.
Packet Content:20 (Approx)