Small, globular peppers that are 4–5 cm in diameter and 5–7 cm long

Smooth, firm skin that is green when young and turns dark brown when ripe

Thick, red-brown flesh with a hollow cavity and many small seeds

Flavor Sweet and crunchy and Packed with vitamins A and C and antioxidants. 

Uses 

Great for stuffing, stir fry, kebabs, omelets, or as a salad topping

A healthy snack on their own

Growing 

Can grow in small spaces and are good for home gardeners

Can be grown in containers or in the garden

Require a long season to produce fruit

Can be pruned for more compact plants

Chile de arbol is a Mexican chili pepper with several names, including: 

Chile de arbol: The literal translation of this Spanish name is "chili from tree"

Bird's beak chile: Another name for this pepper

Rat's tail chile: Another name for this pepper

Tree chili: Another name for this pepperChile de Arbol are a favorite in Mexican cuisine because of their bold heat and subtle, natural smoky flavor. They originated in Chihuahua, Mexico and dry well with good red color for use as wreaths or other decorative items. Fresh pods can be pureed to make a sauce for chips or to season the pork filling for tamales. When left whole, they can add great flavor to oils and vinegar. Toasted pods can be ground into a powder to season red chile sauces or to create a spice rub.

Narrow pendant shaped fruits grow to 3” long and mature from light green to dark red with a woody stem. This vigorous plant can reach over 4 feet in height in one season and resembles a little tree. Capsicum annuum (90 days)

Heat Level: Very Hot.  Scoville Heat Units 15,000 - 30,000

~ Packet contains 10 seeds. 

Plants are 2’- 4’ tall and loaded with slender 1-1/2” pods that grow upright. Chiles mature from yellow-green to bright red and have a unique, smoky flavor that creates their distinctive tabasco taste. Easy to grow and vigorous. Good for container gardens and ornamental.

Zones: 3-12 Open Pollinated, Heirloom, Hot Pepper, Warm Season

Capsicum frutescens (81 days) 

Heat Level: Very Hot  Scoville: 30,000 - 50,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are full size and glossy red. 

These round to oval fruits are only 3/8” wide. It is often confused with the Pequin that is a small oval with a point. The Tepin grow on 36” tall plants and have extreme heat. All peppers are perennials, so if your plant survives the winter without freezing, the shrub can get very large. Capsicum annuum  (120 days)

Heat Level: Super Hot.  Scoville Heat Units 50,000 - 100,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are red.

Purple Marconi peppers are a sweet, Italian heirloom pepper variety that ripens from green to a vibrant purple, eventually turning red. They are known for their narrow, tapered shape, reaching about 5-6 inches in length, and are a heavy-yielding variety. 

Color: Ripens from green to deep purple, then red.

Shape: Narrow, tapered, and can grow to 6 inches long.

Flavor: Sweet, with a mild, smoky flavor.

Taste: Sweetness increases as they mature from purple to red.

Usage: Can be used fresh in salads, fried, or stuffed.

Plant Height: Grows to 3 feet tall.

Origin: Italian heirloom variety. 

The Aji Pineapple pepper is a variety of the Capsicum baccatum pepper that gets its name from its unique flavor and appearance: 

The Aji Pineapple pepper has pendant-shaped pods that start green and mature to a sunny yellow or orange. 

The Aji Pineapple pepper has a tropical taste with a balance of spiciness and sweetness, similar to fresh pineapple. It's more tart, citrusy, and floral than other baccatum peppers. 

The Aji Pineapple pepper has a moderate heat level, typically 30,000 to 50,000 Scoville Heat Units. 

The Aji Pineapple pepper is a rare and exotic variety that originated in Peru. 

The Aji Pineapple pepper can be used in salsas, sauces, marinades, hot sauces, tom kha gai, aioli, egg salad, and white chili. 

The Aji Pineapple pepper is easy to cultivate and thrives in cooler climates. It's a high producing variety that can produce several dozen peppers per plant. 

This pepper plant is very ornamental with its slender peppers that stand straight up in the air. All three colors of yellow, orange and red are on the plant at the same time resembling flames of a fire. Their cheery colors are wonderful for a patio, landscape, or garden. 

Very ornamental peppers ripen from yellow, to orange, then to red. The long pointy 3-4” peppers grow upright in bright clusters on a small 10” plant. Great in containers. The peppers are edible if desired.

Capsicum annuum (85 days) 

Heat Level: Medium Scoville: 5,000

~ Packet contains 10 seeds. 

Salad Bush produces full-size, full-flavor 8 inch slicers on tiny plants. The dark green, smooth-skinned cucumbers are attractive with high disease resistance meaning they will have a high yield and a longer season.

Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. 

Things can get confusing, however, as there are many different types, each with different uses in the kitchen. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. 

This particular variety of Vegetable is called Four Seasons Chun Cai another type of Chinese Mustard or Gai Choi Yet another Fast Growing Gem because of how QUICK it grows as it matures from around 30 - 40 days after seeding. This is a unique reliable garden loving vegetable. It features Round leaves like palm leaf fans and is the most tender of its kind. The stems are thin giving it a nice crunchy texture and grows to around 45 cm in height. This type of vegetable can be cooked so many ways.Mustard Gai Choy is a heading form of mustard, a specialty vegetable known as Gai Cai in Asia.This cultivar is an heirloom variety from South China much prized for its mild but distinctive flavor. It shares the ridged leaves and curved growth habit of the large Gai Choy, but is looser, longer, greener and the ridges are less pronounced.Gai Choy is excellent for soup and stir frys, particularly with pork or chicken.Easy To Grow...This can be grown almost anytime of the year just like its name (Four seasons Chun Cai) It is a must have for Gai Choi Fans, It is tolerant to diseases and cold. Sow seeds 6 inches apart Make sure it has a nice amount of water. You can also rake a few extra harvests by peeling some leaves bit by bit when your hungry. Seeds will germinate best at Temperatures above 65 F.The leaves are very nutritious, rich in minerals and vitamins. So if your looking for a Chinese vegetable for your stir fry, easy to grow which grows extremely quick and want more harvests with a constant supply of vegetables.... then this is the kind for you.

Growth Habit: Upright, broadleaf, semi-heading type.

Stems: Thick, curved, crisp, and tender.

Leaves: Dark green and can curl inward to form a head in cold weather.

Flavor: Sweet and crisp with a mild spice, less peppery than other mustards. The microgreens have notes of broccoli and cabbage with an underlying spice. 

Maturity: 35–45 days for a full-sized head, or 21 days for baby greens.

Growing conditions: Cool season annual, prefers fertile, well-drained soil and full sun.

Planting: Sow seeds in early/late spring or late summer/early fall.

Start harvesting baby greens when they are about 3 inches tall.

Thin plants to 10 inches apart for mature heads.

Harvest the tender florets and thick stems.

Keep soil consistently moist for the best flavor.

To ensure a continuous harvest, plant seeds every two weeks.

Can be grown for microgreens by harvesting at a young stage. 

Culinary: Excellent for stir-fries, soups, or pickling.

Harvest stages: Both the leaves and the thick stems are edible and delicious.