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High Mowing Organic Seeds
High Mowing Organic Seeds High Mowing Organic Seeds

Organic Non-GMO Pepper Seeds::Organic Non-GMO Colored Bell Peppers::Organic Iko Iko Bell Pepper

Organic Iko Iko Bell Pepper  Organic Non-GMO Iko Iko Bell Pepper - Open-Pollinated

Spectacular array of colors in a high yielding bell pepper. Purple and yellow peppers ripen to tangerine and red streaked with purple. Immature fruits are dark purple, lavender, pale yellow, and occassionally lime green. Excellent early season color at market! Bred by High Mowing for color, yield, uprightness and leaf cover. Upright habit • Good leaf cover • 3.5” fruits. (Capsicum annuum)

Days to maturity: 65 days purple/yellow, 85 days red/orange
SKU Description Our price
2789A 1/64 OZ $3.95
2789B 1/16 OZ $8.95
2789C 1/4 OZ $27.50
2789D 1 OZ $73.00
2789E 1/4 LB $210.00
2789L001 1 LB $615.00

Unit Size

Organic Colored Bell Pepper Comparison Chart

Item CodeVariety NameHeirloomTypeColorDisease ResistanceDTM for GreenDTM for ColorFlavor/Heat (SHU - Scoville Heat Units)Outstanding for Cool & Short-SeasonsStandout Characteristics
2815Sweet Chocolate  brown 5878sweetmedium-sized peppers, uniformly long and tapered, long stems, high yielding, heavy fruit set, tolerant of cool nights
2792Catriona F1  yellowTMV (races 1-3) 6068sweet 3.5" wide medium sized fruit, blocky, widely-adapted, compact plants, upright habit, good for field & high tunnel
2776Golden California Wonder  yellow 6078sweetthick walls, 22-30" sturdy plants, ever-bearing, high yielding, good fruit set in cool conditions
2771Milena F1  orangePVY, TMV (race 0), TSWV 6583sweet 1/2# peppers are 3x4", vigorous and upright, open plant habit, 28" plants, good in hot conditions, does well in greenhouse/hoophouse/field
2814Purple Beauty  purple/red 55 (purple)75 (red) sweet medium sized peppers, sturdy and compact plants, fruit sets on crown and on each limb, holds purple stage well, widely adapted
2789Iko Iko  purple/ yellow/red/ orange 65 (yellow, purple)85 (red/orange)sweetspectacular color spectrum, high yields, upright habit, good leave color
2805Madonna F1  yellowTMV (0, 1, 2), TWSV7585sweet prolific, uniform large 4" fruits, continuous high yields all season. Good leaf cover, for field or greenhouse

Disease Resistance Key:   
BLS    Bacterial Leaf Spot (races indicated if known)
CMV    Cucumber Mosaic Virus
TMV    Tobacco Mosaic Virus
PVY    Potato Virus Y
TSWV    Tomato Spotted Wilt Virus

Organic Peppers - Growing and Seed Saving Info

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Peppers (Capsicum annuum) are long-season, heat-loving annuals in the Solanaceae family which includes eggplants, tomatoes, tomatillos, potatoes and ground cherries.
  • Bells- Oblong lobed fruit that is sweet and red or yellow when ripe, also eaten in the immature green stage.
  • Specialty – Long tapering fruits are especially flavorful and sweet, often used as frying peppers but also excellent for fresh eating.
  • Hot – Small spicy fruits often have thin walls that make for easy drying. Hot peppers can be used fresh or dried and ground.
Soil and Nutrient Requirements
Peppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.
Full sun
Seeding Depth
Seeding Rate
670 plants/1000’  9700 plants/acre (~11M seeds/acre, ~2.75 oz), using 18” spacing, double rows, 18” apart on 6’ center beds. M=1000
Plant Spacing
Row Spacing
18-36" or double rows 18” apart on 5-6’ centers.
When to Sow
Start transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85°F.  For growing transplants, maintain temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing temperature to 60-65°F and reducing water for 2-3 days before transplanting.
Other Considerations
Plant growth and fruit set is encouraged by use of plastic mulch to warm roots and soil, especially when used in combination with floating row cover. Remove row cover when temperatures are above 85ºF to avoid heat damage.
Frost Tolerant
Drought Tolerant
Heat Tolerant
Seed Specs
3,400-4,900 seeds/oz (4M avg). Seeding rate: 670 plants/1000’ (~800 seeds, ~ ¼ oz.), 9,000 plants/acre (~12M seeds, ~ 3 oz.), using 18” spacing, double rows, 18” apart on 6' center beds. M= 1,000, MM=1,000,000
Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage.  Colored peppers generally require 2 – 4 weeks longer
Store peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.
Pest Info
  • If plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™), pyrethrin, neem oil, and/or an insecticidal soap (such as Safer Brand™) may be effective.
Disease Info
  • Peppers are commonly subject to bacterial spot (Xanthomonas campestris pv. vesicatoria) manifesting as leaf lesions that turn dark brown to black with a central tan area.  Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.
  • The several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.
  •  In soils containing the verticillium wilt fungi (Verticillium alboatrum and Verticillium dahliae), practice long crop rotations to reduce severity of the disease.
Seed Saving Instructions

Self pollinated but can be up to 20% insect pollinated. 200-300 feet is sufficient for isolation between varieties. Peppers need to be red (or whatever color they ripen to) and can be cut open and the seeds dried on a plate or cloth. Use a 1/8" screen to help with cleaning. Pepper seeds can remain viable for 3 years under cool and dry storage conditions.

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