85 days from transplanting.
Grow a little bit of Americana with Tabasco, the native Louisiana hot pepper that sets big crops of small but deadly-hot fruit! Perennial in warm areas (it fruits for several years, the only pepper we've grown that does so reliably!), it grows readily and offers native resistance to most diseases and pests.
Tabasco is an open-pollinated heirloom with 1- to 1½-inch-long fruit that turns from green to bright red at maturity. Growing in a bushy, well-branched form, it reaches 4 feet high and sets hundreds of fruit over a long summer season. Boasting native vigor, it is left alone by pests and diseases, and does a good job keeping nibbling bugs away from the vegetable garden with its spicy scent and flavor.
These peppers really pack a wallop. They average 30,000 to 50,000 Scovilles of heat, and should be picked with gloves to avoid getting in the eye. (They will turn from green to ivory, yellow, and orange before reaching full maturity as deep red.) You may be familiar with tabasco as a vinegar-based sauce, but these peppers are also terrific for fresh eating and canning.
Best of all, the Tabasco plant is perennial in frost-free climates. Not only will it return for a second and possibly even a third season, it will flower and fruit heavily! Such generosity! No wonder southerners have been growing it since before the Civil War.
Start seeds indoors about 7 to 10 weeks before the last anticipated spring frost date. Do not transplant until the spring soil has warmed and the seedlings have at least 2 sets of true leaves. Fertilize when the blooms appear, and water well. Fruit turns from green to red as it matures.
This shrubby plant is grown for its edible fruit that are also highly ornamental and can be used in seasonal container displays. The fruits come in a variety of sizes, colors (green, red, yellow, orange, purple), shapes (rounded or oblong, tapered, bell-, horn-, hear-, or wedge-shaped), and degrees of sweetness and heat. Harvest them as soon as they are firm. They are edible in a variety of color stages(they mostly turn from green to red), so harvest them when they are at the right stage for that particular variety. They will hold in the field for 2-3 weeks: once harvested for a week or two.
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.
85 days from transplanting.
Grow a little bit of Americana with Tabasco, the native Louisiana hot pepper that sets big crops of small but deadly-hot fruit! Perennial in warm areas (it fruits for several years, the only pepper we've grown that does so reliably!), it grows readily and offers native resistance to most diseases and pests.
Tabasco is an open-pollinated heirloom with 1- to 1½-inch-long fruit that turns from green to bright red at maturity. Growing in a bushy, well-branched form, it reaches 4 feet high and sets hundreds of fruit over a long summer season. Boasting native vigor, it is left alone by pests and diseases, and does a good job keeping nibbling bugs away from the vegetable garden with its spicy scent and flavor.
These peppers really pack a wallop. They average 30,000 to 50,000 Scovilles of heat, and should be picked with gloves to avoid getting in the eye. (They will turn from green to ivory, yellow, and orange before reaching full maturity as deep red.) You may be familiar with tabasco as a vinegar-based sauce, but these peppers are also terrific for fresh eating and canning.
Best of all, the Tabasco plant is perennial in frost-free climates. Not only will it return for a second and possibly even a third season, it will flower and fruit heavily! Such generosity! No wonder southerners have been growing it since before the Civil War.
Start seeds indoors about 7 to 10 weeks before the last anticipated spring frost date. Do not transplant until the spring soil has warmed and the seedlings have at least 2 sets of true leaves. Fertilize when the blooms appear, and water well. Fruit turns from green to red as it matures.
This shrubby plant is grown for its edible fruit that are also highly ornamental and can be used in seasonal container displays. The fruits come in a variety of sizes, colors (green, red, yellow, orange, purple), shapes (rounded or oblong, tapered, bell-, horn-, hear-, or wedge-shaped), and degrees of sweetness and heat. Harvest them as soon as they are firm. They are edible in a variety of color stages(they mostly turn from green to red), so harvest them when they are at the right stage for that particular variety. They will hold in the field for 2-3 weeks: once harvested for a week or two.
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.