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Organic Non-GMO Pepper Seeds::Organic Non-GMO Hot Peppers::Organic Ring-O-Fire Hot Pepper

Organic Ring-O-Fire Hot Pepper  Organic Non-GMO Ring-O-Fire Hot Pepper - CAYENNE “And it burns, burns, burns,” just like Johnny Cash said. This is a hot, hot pepper. An improvement over our Red Cayenne, which it replaces, Ring-O-Fire matures earlier and has a glossy sheen with a fire engine red color. Prolific and dependable. Peppers average 4” long. SHU - 20,000(Capsicum annuum)

Days to maturity: 45 days green, 60 red
SKU Description Our price
2786A 1/64 OZ $2.75
2786B 1/16 OZ $7.75
2786C 1/4 OZ $22.00
2786D 1 OZ $63.65
2786E 1/4 LB $165.15

Unit Size
Quantity
   

Organic Hot Peppers Comparison Chart

Item Code Variety Name Type Color Days to Maturity for Green Days to Maturity for Color Flavor/Heat (SHU - Scoville Heat Units) Cool & Short-Season Climates Standout Characteristics
2786 Ring-O-Fire hot, cayenne red 45 days 60 days hot, SHU - 20,000   4' long peppers, very hot, heavy yielder, dependable
2787 Black Hungarian hot black/red 60 days (black) 80 days (red) mild, SHU - 1,200   ornamental, edible, sturdy plants grow to 30-36" tall, 3-4" peppers, shaped similarly to a jalapeno
2790 Hungarian Hot Wax hot yellow/orange/red 59 days (yellow) 84 days (red) medium, SHU - 10,000   best for frying/stuffing/pickled, banana-shaped, heat varies between strains (ours is medium)
2796 NuMex Bailey hot, specialty red   85 container, 120 field hot, SHU - 97,000   best used dried, peppers are 1x1/2", fall from plant when ready, suitable for containers or field
2780 Early Jalapeno hot red 65 days 85 days medium, SHU - 5,000   3-3.5" long peppers, heavy yielding, compact plants, good for container growing
2782 Ancho Poblano hot, Poblano red 68 days 88 days mild, SHU - 3,000 X best for stuffing/drying/sauces, medium-thick walls, peppers are 4-6", plants are 25" tall, multi-branching, well-adapted
2784 Maya hot, red habanero red 70 days 90 days hot, SHU - 150,000 X attractive, 3-4" long peppers, lantern shape, more slender than a typical habanero
2785 NuMex Joe E. Parker hot, Anaheim red 70 days 95 days medium, SHU - 4,500   usually harvested green, used for stuffing/grilling/roasting/processing, average 8" long, thick walls, excellent flavor, very productive
2791 Hot Purira hot yellow/purple/red 70 days   hot, 50,000   use fresh/canned/dried/powder, ornamental, 2" long peppers, peppers point upward
2783 Magnum hot, orange habanero orange 80 days 100 days hot, SHU - 210,000 X high yielding, uniform bonnet-shaped peppers, plants are tall and multi-branching, hardy, improved variety

Organic Peppers - Growing and Seed Saving Info

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Peppers
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.
Position
Full sun
Seeding Depth
1/4”
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
12-18”
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
No
Drought Tolerant
Yes
Heat Tolerant
Yes
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
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
Storage
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™, see Supplies), 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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