Fish Peppers are a form of cayenne pepper with flashy green and white variegated leaves and attractive striped pods, from white to red. Named for their use as a seafood seasoning in urban regions of the mid-Atlantic region, oral traditions trace the Fish Pepper to 19th century African-American gardening and culinary usage. Fish peppers produce compact two-foot-high plants, and are ideal accent plants in the landscape as well as attractive specimens in pots. Of course, Fish Peppers are also grown for cooking, and are perfect for drying into spicy hot chili powder.

Seeds should be started indoors six to eight weeks before the last spring frost. Sow ¼” deep in flats or pots, keeping the soil mix moist but not soggy. When several leaves have developed, harden off the seedlings outdoors, then transplant to the garden 18” – 24” apart.

Approximately 20-25 seeds per pack.