Good Sweet to Mildly Hot Pepper for New England?

PeteD · January 12, 2007

I am looking for some suggestions for peppers that may do well in zone 6. By do well, I mean "taste good". I have tried to grow bell peppers (California Wonder last year) in two separate years with the resulting peppers lacking in the taste department.

Any sweet to mildly hot suggestions for New England or similar climes would be greatly appreciated.

I am thinking of starting my peppers 10 to 12 weeks early this year to get a jump on the growing season as well.

Thanks,
Pete

shelleybean · January 12, 2007

I've also had a hard time with bells. I've pretty much given up on them and grow pimentos in their place, as an all purpose pepper. I like them raw because they're very sweet when the ripen to their final color and they have thick walls. For frying or grilling, I prefer a frying type with thinner walls for quick cooking. All the pimento varieties I've grown take a long time. I never eat them green, so maybe someone further north can recommend a specific variety for you. I like Sheepnose but am trying Red Cheese this year. Have you tried banana peppers? They're like a frying pepper but a lighter green color. They ripen to an orange/red color and I think they might do well for you up north. As for a mildly hot pepper, TAM jalapeno might interest you. It has only a little heat.

montanamato · January 12, 2007

Alma Paprika ripens for me in MT and has just a little heat...The peppers aren't very large, but production is good and the plants are not too large...Anaheim types do well too, and often develop some heat...Tangerine Pimento is very good, but no heat...For bells that ripen in a short season try Earlired and Neopolitan, however both will be much thinner skinned than a "normal" bell.

Jeanne

PeteD · January 12, 2007

Thanks for the suggestions. I haven't tried anything but bells yet, but I will try a couple of other types this year.

The Tam Jalapeno looks very interesting. I need to check out some of the others.

**nctomatoman** · January 12, 2007

Go for the longer shaped sweets - Sweet Banana, Sweet Hungarian - or the slightly broader Gypsy and Cubanelle - then there are varieties such as Lipstick and Super Shepherd....finally, the most slender of all, Jimmy Nardello. I've found that these types yield much more heavily than the bells.

PeteD · January 18, 2007

Thanks for the input guys. I think I will try Jimmy Nardello, Alma Paprika, and one of the Jals this year...

Pete

Love2Troll · January 20, 2007

I highly recommend Spanish Spice Hybrid. It has taken the place of Cubanelle and Gypsy in my garden. Incredible flavor if left until fully ripe and good green flavor too. Raw or cooked it is the best.

JohnT

wilderness1989 · January 21, 2007

Try Carmen hybrid from Tomatoe Growers Supply, it's the best we have ever had. #9088 http://www.tomatogrowers.com/sweet.htm

Mantis · January 21, 2007

Mariachi Hybrid has been good for me this year. Also from TGS

January 12, 2007	#1
PeteD Tomatovillian™ Join Date: May 2006 Location: MA Z6a Posts: 72	Good Sweet to Mildly Hot Pepper for New England? I am looking for some suggestions for peppers that may do well in zone 6. By do well, I mean "taste good". I have tried to grow bell peppers (California Wonder last year) in two separate years with the resulting peppers lacking in the taste department. Any sweet to mildly hot suggestions for New England or similar climes would be greatly appreciated. I am thinking of starting my peppers 10 to 12 weeks early this year to get a jump on the growing season as well. Thanks, Pete

January 12, 2007	#2
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I've also had a hard time with bells. I've pretty much given up on them and grow pimentos in their place, as an all purpose pepper. I like them raw because they're very sweet when the ripen to their final color and they have thick walls. For frying or grilling, I prefer a frying type with thinner walls for quick cooking. All the pimento varieties I've grown take a long time. I never eat them green, so maybe someone further north can recommend a specific variety for you. I like Sheepnose but am trying Red Cheese this year. Have you tried banana peppers? They're like a frying pepper but a lighter green color. They ripen to an orange/red color and I think they might do well for you up north. As for a mildly hot pepper, TAM jalapeno might interest you. It has only a little heat. __________________ Michele

January 12, 2007	#5
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	Go for the longer shaped sweets - Sweet Banana, Sweet Hungarian - or the slightly broader Gypsy and Cubanelle - then there are varieties such as Lipstick and Super Shepherd....finally, the most slender of all, Jimmy Nardello. I've found that these types yield much more heavily than the bells. __________________ Craig

January 21, 2007	#8
wilderness1989 Tomatovillian™ Join Date: Dec 2006 Location: 5b - Effingham, Illinois Posts: 59	Try Carmen hybrid from Tomatoe Growers Supply, it's the best we have ever had. #9088 http://www.tomatogrowers.com/sweet.htm __________________ I'm from the government and I'm here to help you. ;-)

January 12, 2007	#3
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Alma Paprika ripens for me in MT and has just a little heat...The peppers aren't very large, but production is good and the plants are not too large...Anaheim types do well too, and often develop some heat...Tangerine Pimento is very good, but no heat...For bells that ripen in a short season try Earlired and Neopolitan, however both will be much thinner skinned than a "normal" bell. Jeanne

January 18, 2007	#6
PeteD Tomatovillian™ Join Date: May 2006 Location: MA Z6a Posts: 72	Thanks for the input guys. I think I will try Jimmy Nardello, Alma Paprika, and one of the Jals this year... Pete

January 20, 2007	#7
Love2Troll Tomatovillian™ Join Date: Feb 2006 Location: 64079 (Missouri) Posts: 252	I highly recommend Spanish Spice Hybrid. It has taken the place of Cubanelle and Gypsy in my garden. Incredible flavor if left until fully ripe and good green flavor too. Raw or cooked it is the best. JohnT

January 21, 2007	#9
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	Mariachi Hybrid has been good for me this year. Also from TGS