Pepper Corno di Toro Mix - Renee&
Pepper Corno di Toro Mix - Renee&
Pepper Corno di Toro Mix - Renee&

Pepper Corno di Toro Mix - Renee's Garden Seeds

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Capsicum annuum var.

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.

Seed Count: Approx. 25-30 / Weight: 0.2 g

Seeds are color coded with USDA food grade stain to distinguish varieties.

Pink seed = Islero F1

Undyed seed = Giallo

 Sow Seeds Indoors Days to Germinate Transplant Outdoors in Full Sun Mature Height Transplant to Harvest
Feb.-March 10 - 21 days May-June 2.5 - 3 ft. Approx. 80 days

STARTING SEEDLINGS

In early spring, start indoors about 2 months before night temperatures stay above 50-55F (10-13C). Sow seeds 1/4 in. deep and 1 in. apart in containers of seed starting mix. Keep moist but not soggy, and very warm 80-85F (27-29C). Provide a strong light source until seedlings are ready to plant outside. When 2 in. tall, transplant 3 in. apart into deeper containers. Maintain at 70-75F (21-24C). 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 50F (10C). 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 soil moisture. Fertilize weekly to establish vigorous plants that provide shade and protect fruit from sun-burn. 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.

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