Growing Instructions

When to Sow:
Start seeds indoors 8–10 weeks before last frost. Sow outdoors only in very warm climates after all danger of frost has passed.

How to Sow:
Sow seeds 0.5 cm (¼") deep in moist, well-drained seed-starting mix. Keep warm (24–29 °C) and evenly moist until germination. A heat mat will keep the temperature high just the way peppers like it.

Germination:
10–21 days in warm soil.

Thinning & Spacing:
Transplant or thin to 45–50 cm (18–20") apart in rows 60 cm (24")
apart once nighttime temperatures stay above 13 °C.

Growing Conditions:
Full sun and fertile, well-drained soil. Excess nitrogen will result in a lot of leafy growth with few fruit so if feeding use something with higher phosphorus as opposed to nitrogen.

Care:
Harden off gradually before transplanting. Mulch to conserve moisture and support steady growth. Stake or cage in windy sites to support heavy fruit set.

Harvest:
Pick when fruit ripen to their final colour (red, orange, purple or yellow) for the sweetest flavour.

Corno di Toro Rosso

$4.50

Certified Organic by Pro-Cert

An Italian heirloom whose name means “Red Bull’s Horn,” for the long, graceful curve of its fruit. Thick-walled, glossy peppers ripen from green to deep crimson, and have a rich, sweet flavor fresh, roasted, or grilled. Plants are super productive and pump out large (20-25 cm), thick-walled, thin-skinned fruit in such quantities that we can’t possibly eat them all so we remove the seeds and freeze the flesh for use all winter long. A farm favorite.

Capsicum annuum