Peppers Padron Tapas - Renee&
Peppers Padron Tapas - Renee&
Peppers Padron Tapas - Renee&
Peppers Padron Tapas - Renee&

Peppers Padron Tapas - Renee's Garden Seeds

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Capsicum annuum

Gourmet gardeners will love these hard-to-find, authentic Spanish Padron peppers, a prized specialty direct from the Galicia region of Spain. Picked small, then quickly sizzled in fruity olive oil, Padron peppers are among the most delicious traditional “Tapas” appetizers in Spain. Once you taste these savory little mouthfuls, you are guaranteed to want more! The tapered fruits grow abundantly on vigorous plants that bear both early and for an extremely long season.

Seed Count: Approx. 20-25 / Weight: 0.14 g

 Sow Seeds Indoors Days to Germinate Transplant Outdoors Mature Hight Transplant to Harvest
Feb.-March 10 - 21 days May-June (cold winters) April-June (warm winters) 2 ft. 80 - 85 days

STARTING & GROWING

In early spring, start indoors 8 to 10 weeks before outdoor night temperatures are in the 55F (13C) range. Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy, and very warm 75F (24C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 to 3 in. tall, transplant 3 in. apart into deeper containers. Maintain at 70F (21C). Feed with half-strength liquid fertilizer every 2 weeks. When weather is 55F (13C) both day and night, gradually acclimate seedlings to outdoor conditions. Transplant 1-1/2 ft. apart into rich soil in full sun. Peppers need full sun at least 6 hours per day. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well to maintain moisture. Water regularly and consistently and fertilize several times a month.   

HARVESTING & PREPARING

For traditional Tapas, harvest the abundant little pointed fruits at no more than 2 in. long. At this small size, they are fragrant and flavorful; larger fruits get very spicy. To serve: sauté the tapas peppers quickly in a little hot olive oil just until the skins are glossy and slightly charred. To finish sprinkle with coarse salt and enjoy while still hot. Most Padrons are mild, but occasionally one little pepper will have more spice - this is traditional and even sought after in Spain.

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