Quick Info
Feb – March
10 – 21 days
May – June
2 1/2 – 3 feet
Approx. 80 days
Italian Roasting Peppers
Corno di Toro Mix
Corno di Toro Mix
Quick Info
Feb – March
10 – 21 days
May – June
2 1/2 – 3 feet
Approx. 80 days
EXCLUSIVE - Corno di Toro or “Bull’s Horn” sweet peppers are traditional Italian summer favorites. The tall, branching plants bear heavy sets of spectacular, 8 to 12 inch long, curved, tapered and pointed shiny peppers whose thick, sweet flesh colors up to bright yellow or vivid red. These colorful, flavorful big beauties are perfectly delicious fresh or use for roasting and grilling.
Seeds are color coded with USDA food grade stain to distinguish varieties.
Pink seed = Islero F1
Undyed seed = Giallo
Seed Count: Approx. 25-30 / Weight: 200 mg
- SKU:5366
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Special Features
Quick Info
Feb – March
10 – 21 days
May – June
2 1/2 – 3 feet
Approx. 80 days
GROWING INSTRUCTIONS
STARTING SEEDLINGS
In early spring, start indoors about 2 months before night temperatures stay above 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 80-85°F (27-29°C). Provide a strong light source until seedlings are ready to plant outside. When 2 inches tall, transplant 3 inches apart into deeper containers. Maintain at 70-75°F (21-24°C). Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Don’t transplant outdoors until nights are above 50°F (10°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture.
GROWING & HARVEST
Peppers need full sun at least 6 hours per day. Mulch well to maintain even moisture. Fertilize weekly to establish vigorous plants that provide shade and protect fruit from sunburn. Plants must be staked or caged to keep branches from breaking under their heavy fruit set. Harvest when fruits are glossy and turn from green to fully red or yellow by cutting, not pulling from plants. Eat fresh, roast or grill or try them Italian style, sautéed with tomatoes, olive oil, garlic and basil, accompanied by good hard cheese and crusty bread.