MICHIGAN HEIRLOOMS HEIRLOOM PEPPER CATALOG (Complete descriptions, including historical data)

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1 MICHIGAN HEIRLOOMS Karen Golden, Owner (cell) HEIRLOOM PEPPER CATALOG (Complete descriptions, including historical data) MI State Inspected * Organically Grown * Guaranteed Pest & Disease Free What is an Heirloom Plant? Some people define heirloom by age, such as saying that any plant that originated before 1951 (after which hybridization became popular) is an heirloom. However, the most widely accepted definition of what constitutes an heirloom is that it is openpollinated and was grown in an earlier era. Some heirlooms are hundreds of years old, and others originated around the turn of the 20th century. What does Open Pollinated mean? Open pollinated plants are simply varieties that are capable of producing seeds that will produce seedlings just like the parent plant. However some plants will naturally be cross pollinated with other plants, so even if it is OP, the seeds resulting from a cross pollination could yield a different plant (you may end up with something very interesting!). NOTE: DO NOT plant sweet peppers next to hotter varieties. They won t be sweet for long! Keep a minimum of 10ft between them, more if you can. Measuring Chili Heat The Scoville scale is a measure of the 'hotness' of a chilly pepper or anything derived from chili peppers, i.e. hot sauce. The Scoville rating or 'hotness' of fresh chilies is obviously dependent upon the variety of pepper but even within one particular variety the hotness can vary greatly, this is particularly so of the Habaneros where a 10 fold variation is not uncommon. Factors influencing the heat of a fresh pepper include growing temperature, hours of sunlight, moisture, soil chemistry, and the type and amount of fertilizer used. The heat of dried peppers is equally dependent upon all of these factors as it was growing plus the conditions under which it was dried. List of Scoville ratings SCOVILLE RATING EXAMPLES 15,000,000 16,000,000 Pure capsaicin 8,600,000 9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin) 5,000,000 2,000,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition 855,000 1,463,700 Naga Jolokia (a.k.a. Ghost pepper), Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper 350, ,000 Red Savina Habanero Habanero chili, Scotch Bonnet pepper, Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot 100, ,000 pepper, Peruvian White Habanero Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin pepper, Byadgi chile, Bird's eye chili, Piri 50, ,000 piri (African bird's eye) Cayenne Pepper, Ají pepper, Tabasco pepper, some Chipotle peppers, Cumari pepper (Capsicum Chinese), Guntur 30,000 50,000 chili 10,000 23,000 Serrano Pepper, Peter pepper, Aleppo Pepper Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), 3,500 8,000 some Chipotle peppers, Espelette pepper, Tabasco sauce ,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper. Peppadew Pimento, Pepperoncini, Banana pepper 0 No significant heat, Bell pepper, Cubanelle, Aji dulce 2016 Michigan Heirloom - PEPPER CATALOG ~ 1 ~

2 HEAT LEVEL: Medium ORIGIN: Abruzzi, Italy SCOVILLE HU: 10,000??? AGRITURISMO THOLOS On January 9th, 2015, Russ Acteo posted the below history at Doc and Katie's Facebook page detailing the history, uses and how I came to be offering this amazing pepper... "The shorter version of the longer story is that my father's family is from the Abruzzi region of Italy. During the summer of 2014, my father and I returned to this region to explore the country side, discover a few more unique bits of family history and... well bond. During the two weeks we were there, at just about every place we stopped to eat, we had this toasted hot pepper oil. It is used like salt or pepper and sprinkled on just about everything. When I asked about how to make it, recipes were varied but seeds for the peppers were not to be found. Then as we stayed at one particular inn, they pointed out the dried peppers hanging in a string across the hutch. Needless to say, a few peppers and their seeds landed in my pocket. I grew them out this past summer and sent a few to Karen Golden of Michigan Heirlooms who also grew them out. Peppers are long and slender and hot. Not super-hot, but hot. My plants were about 3 feet tall, though I imagine they would be taller if grown in warmer climates as well as more productive. Fruit set early, turns red when ripe and when hung to dry, dry to a beautiful burgundy red. When dried, they should be sliced/ cut thin and put in oil. Bring the oil up to temp and when you see and smell the peppers are toasting, remove from the heat. Spoon to taste over eggs, pasta etc. Horticultural Services." When my father was with us for the holidays, I served pasta and the pepper oil to him and after he told me that it was exactly like his father had made and that these peppers were perfect. These would also be great smoked, dried and ground into a spicy smoked paprika. This really is a great pepper. I have released a few seeds for this and plants may be available this spring through Michigan Heirlooms by Variations FRUIT COLOR: Cream > Red ORIGIN: Hungary SCOVILLE HU: ,000 ALMA PAPRIKA Two-inch, blocky fruits start out creamy white, turning to orange before finally turning shiny tomato red. Pimento-type peppers are thick-fleshed, juicy and crunchy with an intense sweet flavor which makes them great for roasting or stuffing. Fruits can be variable in pungency - the same plant can produce an array of very sweet and mild peppers as well as fairly robust and spicy peppers. Best used to make preserved peppers (if you have that many left over!), but also eaten fresh from the garden. Harvest red for drying purposes and best flavor. A superior choice for freezing for later use in chili or stews Michigan Heirloom - PEPPER CATALOG ~ 2 ~

3 ORIGIN: North Carolina, USA ASHE COUNTY PIMENTO This open-pollinated Sheepnose-type was discovered and revived by seed-saver and permaculturist, Rob Danford, in the Smoky Mountains of Ashe County, North Carolina. At maturity, it yields an incredibly sweet, bright-red, super thickfleshed pimento pepper measuring about 3-4" in diameter by 1½ inches tall. These peppers tolerate cool evenings and morning dew better than most and are drought- tolerant, to boot, making these a great candidate for growing in a pot on your deck! Great raw, as well as for cooking, roasting, and canning - holding a good texture and flavor. Their squat shape is ideal for stuffing. FRUIT COLOR: Light Green > Red ORIGIN: Hungary > USA BEAVER DAM Hungarian heirloom brought to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family. Excellent fresh, cooked, roasted or drying (Paprika). An absolute favorite of mine. The pepper s first fruits mature 80 days after transplanting, at which point they ripen from lime-green to red. Crunchy fruits are mildly spicy, with sweet overtones. Great for making fresh batches of tangy salsas. My preferred use for these peppers is to dry them, and grind them into paprika, which I use every morning on my eggs! BIG RED BELL Blocky, thick-walled, sweet bells average 3 inches tall by 3 inches wide. Fruits turn from green to red and are edible in all stages. Contrary to its name, this is a standard sized bell pepper. Plants grow inches in height with a slightly spreading habit. Resistant to mosaic virus. ORIGIN: Bulgaria Northern states. BULGARIAN RATUND Classified as a Sheepnose pimento, fruits are squat (3" dia. x 2" high), pleated and incredibly thick-walled. They begin light green in color and mature to a deep red when fully ripened. They are edible in all stages of coloration, sweetening considerably when fully mature. These sweet peppers are productive growing on plants that reach about 2 foot in height and mature well in cooler At half the size of a standard bell pepper, these under-appreciated and under-used little beauties are perfect for the pepper loving smaller household! Ask yourself, when was the last time that you ate a whole bell pepper in one meal? How many times have you stuck the other half in the fridge only to come back and find a slimy mess? Trust me - give a Sheepnose Pimento a try! 2016 Michigan Heirloom - PEPPER CATALOG ~ 3 ~

4 ORIGIN: India BULL NOSE BELL Large, deep-ridged almost square fruits are very early and prolific. Bell shaped pepper ripen from green into bright scarlet getting sweeter over time. Fruits are crisp and of excellent flavor. Ribs can be quite pungent but the flesh is sweet. Originally from India (1759), Amelia Simmons refers to these in her 1796 American Cookery. Grown at Monticello by Thomas Jefferson - it is still grown their today. Fearing Burr listed it in the 1863 edition of Field and Garden Vegetables of America, describing them as the "best and most wholesome of all pickled peppers", not only because of their mildness, but also for their thick, fleshy, and tender rind. These crunchy peppers are fun to eat raw and the walls are thick enough to hold a hearty dip. CALIFORNIA WONDER The standard bell pepper for many decades, California Wonder was introduced in 1928 and is still the largest openpollinated, heirloom bell pepper that you can grow. The plant produces well and does well in both cool and warm weather. It consistently produces large yields of blocky, fourlobed thick-walled fruit that are mild and sweet, tender and flavorful. Resistant to Tobacco Mosaic Virus, the plant is medium tall, 24-28", with good foliage cover which provides good scald protection for the fruits. Perfect for all cooking uses from salads, to stir-fries, grilling, stuffing and using in stews and casseroles. CAYENNE, LARGE THICK HEAT LEVEL: Medium SCOVILLE HU: 10,000-30,000 These attractive plants are covered with, 7 inches long by 1-1/4 inch diameter fruits which are wrinkled, tapered and curved. Medium-thick sized walled, they ripen from a lustrous dark green to a brilliant scarlet. Very pungent, even when small. This variety is said to be particularly high in vitamins C and A. A favorite for using dried, pickled or in sauces. Cayenne peppers are used fresh in hot sauces, dried or ground for cayenne pepper or pepper flakes or threaded onto a string as an attractive 'Rista' craft decoration Michigan Heirloom - PEPPER CATALOG ~ 4 ~

5 ORIGIN: Bulgaria name is Kapija. CHERVENA CHUSHKA This Bulgarian heirloom is traditionally used for roasting, yet is also delicious eaten fresh. Very sweet with a tiny hint of spice. Robust plants produce tapered fruits measuring 2" wide by 6" long. Fruits ripen from green to brown to vivid red. They can be eaten at any stage of coloration. Translation of name means 'red pepper'. Traditional Bulgarian FRUIT COLOR: Green > Yellow ORIGIN: Italy CORNO di TORO GIALLO (Yellow Bull's Horn) This traditional Italian heirloom produces large 6 to 10 inches long curved "Bull's Horn" shaped fruits. When fully ripe the fruits mature to a deep orange-yellow color. They can be harvested while still green or can be left on the plant to ripen to maturity. They have a sweet, crisp, full-bodied flavor that makes them popular among chefs and homemakers. A traditional favorite of Italy and are so popular that they have spawned an almost fanatical following. Often served fried in Italy, they are also used in salads or stuffed, grilled with olive oil or in pizza and pasta dishes. Uses for this pepper are seemingly endless. The name of this Italian heirloom translates as Horn of the Bull FRUIT COLOR: Green > Orange ORIGIN: Dutch commercial - OP CORONA Fruits are very flavorful and very sweet. 3-1/2 inch fruits are 3- to 4-lobed but very meaty with many weighing up to half of a pound. Fruits mature to a beautiful pumpkin orange color, but are edible in all stages. They will be sweetest when fully mature. Good foliage cover of fruits. Fruit separates easily from plant for trouble-free harvest. Mosaic resistant. This is a created variety from Holland, which has been de-hybridized FRUIT COLOR: Light Green > Red ORIGIN: Italy CUBANELLE Thin-walled, 6-inch long, tapered fruits have are very flavorful. They are most often picked when they are light yellowish-green in color, but can also be left to mature to orange-red. This is an excellent choice for folks that prefer 'no heat' salsa. They are perfect roasting or frying peppers Michigan Heirloom - PEPPER CATALOG ~ 5 ~

6 SPECIES: C. chinense HEAT LEVEL: Extremely hot FRUIT COLOR: Green > Yellow ORIGIN: St. Augustine, FL USA SCOVILLE HU: 100, ,000 DATIL This variety has been grown for about 300 years in St. Augustine Florida. Its name in Spanish means "edible date". Two different stories exist about the arrival of the Datil in St. Augustine. Some say that people brought the pepper from Minorca, a Mediterranean island off the coast of Spain, in the 18th century. Others say a jelly maker from Chile brought it to Florida around Either way, the Datil is so popular in St. Augustine and its local cuisine, that they hold an annual Datil Pepper Festival each October. The tapered pods are two inches long measuring 3/4 inch at the shoulders. Fruits mature from green to yellow-orange. While not actually a habanero, but a close relative in the Capsicum chinense species, it is similar in heat and aroma to the habanero, except that the Datil is fruitier and much sweeter. ORIGIN: Bulgaria DONKEY EARS Very sweet horn-shaped red fruit up to 8 inches long; 3 inch diameter at top, flesh about.25" thick. Large plants need staking as they will be heavily fruit laden. My seed was collected by seed-saver and SSE member from a farmer in his hometown of Butan, Bulgaria. These have become my personal favorite and will have a place in my garden for many years to come. FRUIT COLOR: Light Green > Red ORIGIN: Italy DROP OF GOLD (Goccia d'oro) This early maturing Italian variety produces loads of 6" long by 2" wide, tapered, pale green sweet peppers maturing to red. Fruits are very sweet and can be used at any stage of maturity - although the fairly thin flesh gets sweeter as they ripen. One of the most popular sweet peppers in the Italy. An excellent frying pepper; a wonderful addition to salads and very delicious in stir fries. Relatively early. - Minnesota EMERALD GIANT Large plants produce large amounts of huge blocky, thick walled, bells that are super delicious. I had several fruits last year that I could barely wrap both of my hands around! Keeping the fruits picked will increase overall yields. This one definitely needs to be staked, as plants will be heavily fruit laden. Roasted, stuffed and baked, or eaten fresh in salads, Emerald Giant's large, thick fleshed peppers have more vitamin C than an orange! (GRIN - PI : Donated in 1963) 2016 Michigan Heirloom - PEPPER CATALOG ~ 6 ~

7 - Medium ORIGIN: Africa SCOVILLE HU: 5,000-30,000 FISH Beautiful green and white variegated foliage on 18-24" plants. Pendant fruits 2-3" long, ripen from green with cream stripes (not all fruits are variegated) to orange and finally to red. An heirloom variety dating from between 1800 and early 1900 was very popular in African American communities in the area between Baltimore and Philadelphia. The grandfather of William Weaver Woys acquired seeds in 1940 by Horace Pippin, a black painter popular in West Chester, Pennsylvania. Mr. Woys shared the seeds through Seed Savers Exchange in SPECIES: C. chinense HEAT LEVEL: FIRE FRUIT COLOR: Light green > Brown ORIGIN: North eastern India SSCOVILLE HU: 850,000-1,001,300 GHOST PEPPER, CHOCOLATE The Chocolate Bhut Jolokia is a natural (color) variant of the Bhut Jolokia and up until 2011 this was the hottest pepper in the world! It became available to the public in 2008 through Frontal Agritech in Assam, India. It has the same heat level of a Bhut Jolokia (aka Naga Jolokia) but is noticeably sweeter with fruity overtones. Fruits exhibit a wide range of characteristics in fruit size, color, pod shape, and rough and smooth skin. Plants offered are from the peppers in the photo above. The Bhut Jolokia loves heat and humidity, but with a little extra care and love it will grow well in a cooler climate, especially if grown in a pot. FRUIT COLOR: Green > Yellow > Orange > Red ORIGIN: Bulgaria GOLDEN MEDAL This variety should receive a gold medal as it is simply amazing! Elongated fruits begin a light lime green ripening through to golden yellow, orange and finally red. They are edible in all stages, but I assume were bred to be used primarily in the golden - yellow stage. Fruits are horn shaped, thick walled and average between 4-8 inches in length. The history of this pepper is very intriguing to me. I requested this variety from the USDA Seed Bank (GRIN - GRIF 1552) in I grew them out this past season. Further research uncovered that this is an old commercial variety from Bulgaria and deemed worthy of applying a Plant Protection Patent on the variety sometime between 1962 and 1995, with the potential of it having received a second PPP after the first one expired. Whether one or two, they PPP is now expired Michigan Heirloom - PEPPER CATALOG ~ 7 ~

8 FRUIT COLOR: Green > Orange ORIGIN: Italy GOLDEN TREASURE This Italian heirloom variety is excellent for frying, roasting, and fresh eating. Nine-inch long fruits ripen from green to shiny yellow. Sweet, medium-thick flesh and tender skin. Plants are compact, fairly early and very productive. HEAT LEVEL: Medium > Brown ORIGIN: Mexico SCOVILLE HU: 2,500-8,000 GUAJILLO (Mirasol) This pepper in its dry state is called the Mirasol chili. Second only to Poblano, Guajillo is one of the most popular peppers in Mexico. Guajillo, Poblano and Pasilla together are referred to as the Holy Trinity of chiles and are considered the best to create the Mole sauce. They have very thick skin and a slight spiciness. Commonly used dried after which fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce most often used for tamales. (Pronounced "wha-hee-oh") SPECIES: C. chinense HEAT LEVEL: FIRE ORIGIN: Yucatan, Mexico SCOVILLE HU: 200, ,000 HABANERO, CARIBBEAN RED Originating from the Yucatan Peninsula in Mexico, this pepper variety can potentially be twice as hot as a standard (orange) Habanero chile. Typical citrusy-smoky flavor of the habaneros with twice the heat, these fireballs are a perfect addition to a pot of soup or chili, and they make killer hot sauce. Grows nicely in northern climates, either in summer gardens or in large pots. The chiles mature from green to bright red, and grow to about 1 ½ in length and 1 in width. SPECIES:: C. chinense HEAT LEVEL: FIRE FRUIT COLOR: Green > Orange ORIGIN: Yucatan, Mexico SCOVILLE HU: 200, ,000 HABANERO, Orange Considered by many to be the "true habanero as it is the one commonly found in grocery stores and markets. Originating in the Yucatan Peninsula of Mexico, they are now grown in pots and gardens all over the world. The fruits mature to bright orange and grow to 1 ½ inch length. They are used in many dishes and restaurants across the country, especially for hot sauces and salsas, and on everything from buffalo wings to pizza to spicy cheese and even chocolate. Habaneros are easily preserved, by drying, freezing, jarring, or by many other methods, for that delicious heat year round Michigan Heirloom - PEPPER CATALOG ~ 8 ~

9 SPECIES: C. chinense HEAT LEVEL: FIRE FRUIT COLOR: Green > Peach ORIGIN: Caribbean Islands (?) SCOVILLE HU: 100, ,000 HABANERO, PEACH These high-producing, compact plants - reaching only inches tall - are great for growing on the patio and then taking inside to over-winter. Peppers begin clear light green turning into absolutely beautiful peach-colored pods when mature. They are longer than most Habanero's, extremely ornamental with a nice fruity flavor. They have less heat then their sisters, but are still very hot. HEAT LEVEL: Hot ORIGIN: Germany > PA, USA SCOVILLE HU: 30,000 HINKELHATZ HOT A prolific producer of small fruits, ¾" wide by 1-2" long, tapering to a blunt point, ripen from green to glossy red. The pods are covered with tiny bumps and wrinkles. The plant is bush-like, small and compact, measuring 1 1/2 to 2 feet tall. Cold tolerant, lending itself to a longer season than the average hot pepper, with resistance to pests and disease. Cultivated by the Pennsylvania Dutch (*Dutch is actually a corruption of Deutsch, i.e. German, not as in from the Netherlands) since the 1880s. The name translates as "chicken heart". Its flavor is described as stocky and it is considered to be quite hot. Traditionally used for pickling and making pepper vinegar. HEAT LEVEL: Medium FRUIT COLOR: Pale Yellow > Orange > Red ORIGIN: Hungary SCOVILLE HU: 2,500-8,000 HUNGARIAN HOT WAX Light yellow fruits have thin walls and are 4"-6" in length, tapering to a rounded point. The peppers are orange red when ripe, but most people pick them while still yellow, before they ripen. Semi-hot fruits are widely used in Hungarian cuisine. Frequently pickled. Also commonly dried, ground and presented as Paprika. This is a popular garden pepper and a reliable producer in cooler climates. HEAT LEVEL: Medium ORIGIN: Mexico SCOVILLE HU: 2,500-10,000 JALAPEÑO The Jalapeño is one of the best known peppers in the world. It is named after the city of Xalapa in Mexico. The standard Jalapeño produces 3" thick walled fruits which ripen from green to red. They are usually eaten in the green stage, fresh or pickled, but when allowed to ripen, Jalapeños are amazingly sweet Michigan Heirloom - PEPPER CATALOG ~ 9 ~

10 HEAT LEVEL: Medium ORIGIN: South Africa SCOVILLE HU: 2,500-10,000 JALAPEÑO, Maxi-Jala Originally a hybrid developed by United Genetics, this now openpollinated pepper is the same basic Jalapeño you've come to love but on steroids! Fruits can reach a whopping 5 inches long! I was truly impressed with plant. Vigorous, healthy and very productive. The perfect choice for Poppers, grilling, stuffing, pickling, salads, pureeing, salsas and roasting. HEAT LEVEL: Medium FRUIT COLOR: Purple ORIGIN: Mexico SCOVILLE HU: 5,000-7,000 JALAPEÑO, PURPLE Plants are very productive with a single plant producing up to 50 pods which begin as a brilliant emerald green, then mature to a stunning dark purple and finally to a fabulous scarlet red. As the plants often have chiles on them of varying ages, all three colors are often seen on a single plant which produces a most wonderful and most beautiful color effect! Note: Fruits turn green when cooked. (PHOTO COURTESY OF JOHN HECK). HEAT LEVEL: Medium FRUIT COLOR: Cream > Orange > Red SCOVILLE HU: 1,000-5,000 JALORO Developed by the Texas Agriculture Extension Service in 1992, this open pollinated Jalapeño begins yellow, maturing to orange and finally turning red, if left on the plant long enough. While they can be used at any stage of coloration, they are most frequently used yellow. Very compact plants, with high yields. The size of the fruit is similar to the standard Jalapeño, but not as blocky. Heat and taste are also similar, but Jaloro has a slight fruity finish. Excellent disease resistance Michigan Heirloom - PEPPER CATALOG ~ 10 ~

11 ORIGIN: Italy > USA JIMMY NARDELLO Productive plants are loaded with glossy red 10" long peppers. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. Ripens a deep red, is very prolific, and does well in most areas. One of the very best for frying, having a delicious roasted apple flavor. This fine Italian pepper was grown each year by Giuseppe and Angella Nardello, at their garden in the village of Ruoti, in the Basilicata region of Italy. In 1887 they set sail with their one-yearold daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy. Jimmy Nardello shared seeds with SSE, giving all members and their friends and family the opportunity to preserve this family heirloom. KING OF THE NORTH One of the best red bell peppers for northern gardeners where the seasons are cool and short. Fruits are up to 6" long and about 4" across with thick walls and a sweet mild flavor, particularly after it ripens. Fruits begin green and mature to red. They are edible at all stages. Excellent for eating fresh or stuffing. ORIGIN: Antigua, Guatemala LARGE SWEET ANTIGUA Originating from Antigua, Guatemala, seed from this sweet pepper was first collected from a roadside produce market in the namesake historic mountain town. Flavor is very similar to a bell pepper but the sweetness in its red form is what has made this pepper a rising star for home gardeners. The pods are quite large and the plant itself is very tall so staking or supports may be necessary. ORIGIN: Slovakia > Hungary SCOVILLE HU: LEUTSCHAUER PAPRIKA Originally from Leutschau, Slovakia, it was taken to Matrafured, Hungary in the late 1800's where it continues to be grown prolifically today. It is a very uncommon variety to find in the United States. Compact plants produce fruits that are spicy, mildly hot, and very flavorful. The fruits start out green and turn to a deep, glossy red when mature. Fruits are 2-3 inches long and 1 1/4 inches wide. This variety is perfect for making your own dried paprika, the fruits having a wonderful, deep flavor. Plants grow very prolifically over a long period of time and are often covered in peppers in various stages of ripeness Michigan Heirloom - PEPPER CATALOG ~ 11 ~

12 longum ORIGIN: Kyoto, Japan MANGANJI A long thin pepper that is a regional specialty from an area near Kyoto, Japan. It is an intentional cross between Fushimi and California Wonder bell pepper made some 80 years ago. Plants are 24 inches tall and quite prolific. Fruity, rich, fantastic sweet flavor - especially good grilled when either green or fully mature red. Some lightly warm ones can appear. Seed from sweet plants. I received these seeds from a fellow Seed Savers Exchange member in Spain. He got his seed from a fellow who had visited Kyoto, and brought seeds back with him. I LOVED this pepper! It eats just like a stick of candy, with very few seeds. FRUIT COLOR: Green > Golden ORIGIN: Italy MARCONI GOLDEN These are the traditional Italian sweet peppers. They turn from green to a rich deep yellow. Peppers grow to about a foot long by 3" wide, on very productive compact plants. In addition to being extremely flavorful when fresh, these peppers are particularly good fried or roasted, something done quite frequently in Italy. FRUIT COLOR: Green > Purple ORIGIN: Italy MARCONI PURPLE These deliciously sweet Italian peppers turn from green to a rich shade of purple when they ripen, adding a beautiful new color choice to the range of Marconi peppers. Expect plentiful harvests of these peppers, which become about 6-inches long with a tapered shape ending in a blunt tip. Traditionally used for frying, Marconi s are also wonderful when eaten fresh. 6-8in fruit. Matures from green to purple/black. ORIGIN: Italy MARCONI RED A delightful Italian heirloom sweet pepper. Elongated fruits taper from blocky shoulders to variable blunt or pointed ends, growing to 7-8 inches long. They often fruit later than regular bell peppers but taste better. Medium thick flesh and a mild, sweet and juicy flavor. This variety ripens from dark green to a rich scarlet red. Once they come into production, plants are vigorous and quite productive, requiring little attention. Staking is suggested as the fruits do get heavy! Resistant to Potato Virus Y and Tobacco Mosaic virus. Great for fresh use and one of the best frying peppers you will find Michigan Heirloom - PEPPER CATALOG ~ 12 ~

13 FRUIT COLOR: Green > Orange MINI-SWEET BELL, ORANGE Juicy, sweet, crunchy miniature orange bells are produced in profusion on rather compact plants. Perfect for eating fresh in the garden, slicing into salads, grilling or salsa. They burst with flavor and nutrition - high in vitamin C and a great source of fiber. Perfect for snacks for children, small households and stuffing whole! MINI-SWEET BELL, RED Juicy, sweet, crunchy miniature red bells are produced in profusion on rather compact plants. Perfect for eating fresh in the garden, slicing into salads, grilling or salsa. They burst with flavor and nutrition - high in vitamin C and a great source of fiber. Perfect for snacks for children, small households and stuffing whole! FRUIT COLOR: Green > Yellow MINI-SWEET BELL, YELLOW Juicy, sweet, crunchy miniature yellow bells are produced in profusion on rather compact plants. Perfect for eating fresh in the garden, slicing into salads, grilling or salsa. They burst with flavor and nutrition - high in vitamin C and a great source of fiber. Perfect for snacks for children, small households and stuffing whole! SPECIES: C. chinense HEAT LEVEL: FIRE ORIGIN: Assam, India SCOVILLE HU: 100,000 NAGA JOLOKIA (PC-1) This striking and very useful hot chili is from Assam - an area in India close to the famous city of Tezpur. Naga being an area and Jolokia meaning pepper or chili. Excellent fruity undertones. Great for adding hot flavor to any dish or for flaking, I'd recommend people try them at least once. ORIGIN: Naples, Italy NEAPOLITAN PAPACCELLA The Neapolitan papaccella has small and flattened fruits which are very sweet and fleshy. It is the sweetness that characterizes this heirloom pepper; the flavor is very strong and fresh. The papaccella is wider than it is long, averaging between 2-4 inches wide and half as tall. The Neapolitan papaccella can be eaten fresh, grilled, pan-fried or baked, stuffed with tuna, salty anchovies, olives, breadcrumbs, raisins, pine nut, piennolo tomatoes and capers. The papaccella pickled preserved is the main ingredient of rinforzo s salad, a typical course of the Neapolitan gastronomy during the Christmas festivities Michigan Heirloom - PEPPER CATALOG ~ 13 ~

14 to Medium ORIGIN: New Mexico, USA SCOVILLE HU: NU MEX BIG JIM The Nu Mex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimens in excess of a foot long not unknown. The variety was developed in the mid 1970's by Dr. Nakayama as a result of a breeding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigorously and are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to 30 pods may grow on a single plant. Fruits ripen from green to a deep red. FRUIT COLOR: Green > Orange ORANGE GIANT Extra-large fruits start green and mature to orange. Blocky, thick walled, 5 x 8" bells, are super delicious. They are edible at all stages of ripening. Fruits will be much larger if kept well picked (thinned) and are well grown. Consistent moisture and a soil that is high in organic matter will produce the best fruits. OZARK GIANT What a pepper! This variety produces large, long bell peppers that have delicious, thick flesh, starting out green and turn bright red. Edible in all stages of maturity, they are most often eaten when green. Productive plants and great flavor will make this old Ozark variety a favorite. The flesh is tender and leans to sweet. Fruits can get to 8+ inches long with good girth. The blossom end may get a little folded/wrinkled, especially if the plants are short of water. The plants get to about 32" tall, and because of the volume of fruit each plant produces sturdy stakes are a must! to Medium FRUIT COLOR: Green > Dark Brown ORIGIN: Mexico SCOVILLE HU: ,000 PASILLA BAIJO (Chilaca) Dating back to early 1900, this pepper is actually called Chilaca when it is fresh. The name Pasilla actually refers to the chile in its dried form. Pasilla means "raisin" in Spanish, a reference to the color of a fully ripe fruit which matures into a wrinkled dark chocolate brown. The fresh, thin walled, narrow Chilaca can measure up to 9 inches long and often have a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown as it matures and ripens. The flavor is complex - resembling dried fruit, licorice, dark chocolate with dash of smoke, thrown in. The dried fruit (Pasillas) are the basis for the preparation of many Mexican sauces calls "mole" including the "mole negro" and "mole Poblano" Michigan Heirloom - PEPPER CATALOG ~ 14 ~

15 ORIGIN: Europe; Greece SCOVILLE HU: PEPPERONCINI, GREEK The popular Greek variety is a bit sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste. Usually picked at 2 to 3 inches long, when they are still light green in color. The wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. Fruits are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars. Plants are compact, fairly early and very productive. If you love a dash of spicy and love pickled things, you re going to absolutely adore pickling your own pepperoncini! They've got that slightly sweet heat tang that brings many foods to life. They are also very tasty raw and cooked into foods, but really the pickled pepperoncini is where this chili shines the most. ORIGIN: Europe; Greece SCOVILLE HU: PEPPERONCINI, ITALIAN Pepperoncini hail from Europe originally, specifically Italy and Greece have deep ties to this chili. This Italian variety is grown in the Tuscany region of Italy. Bushy and vigorous plants yield copious quantities of slender, wrinkled and often curved 5-inch fruits which begin green maturing to red when they become even sweeter. The rich taste is like a sun-dried tomato with just a tiny hint of warmth. Pepperoncini is wonderful for eating fresh, chopped in salads, served with dips or breads, or pickled. This is an Italian staple for antipasto, and they add flavor to all sorts of popular foods, from pizza and salads to sandwiches of all types. - Mild FRUIT COLOR: Green > Orange ORIGIN: Europe; Greece HEAT LEVEL: Medium - Knoxville, TN SCOVILLE HU: 10,000-23,000 PETIT MARSEILLAIS A French Heirloom that is very sweet with a mild heat level (I consider this a sweet pepper). Blocky, 2-3 lobed fruits average 3-5" long and 1.5" in diameter. Thin walled fruits ripen to a deep orange-yellow color. They are great for a mild sauce, roasting, salads or stuffing. Plants are prolific and grow to just over 2 feet in height. PETER PEPPER, Alfrey's Strain An heirloom from the 1800's, this variety was saved, perfected and reintroduced by Mr. H.W. Alfrey, owner of Alfrey Seeds, spent years perfecting his strain of Peter Pepper. He only collected seed from the most realistic fruits, creating plants that produced more uniform, more realistic fruits. He continued this project, until his death in Fruits are 4 to 6 inches in length, anatomically "correct", being slightly wrinkled. For most consistency, the key is not to overwater them. Pods start out green, maturing to a nice bright red. They can be used at stage. Plants grow 24 to 30 inches tall with excellent production. A great conversation piece in the garden or in the kitchen due to its distinctively phallic shape. They make excellent chili powder and are great for salsas! 2016 Michigan Heirloom - PEPPER CATALOG ~ 15 ~

16 to Medium ORIGIN: Mexico SCOVILLE HU: 600-1,500 (+) POBLANO Poblanos are arguably one of the most under-rated peppers in the chile family. They do not get nearly the attention of the Jalapeño or Cayenne pepper, but Poblanos are packed with flavor. They have that great pepper taste but are much milder so are perfect for adding just a touch of zing to spaghetti sauces, sandwiches, steaks and hundreds of other dishes. One other quality of this pepper is that they are very easy to grow, and even easier to harvest. The extremely productive plants are multi-stemmed and reach 30 to 36 inches in height, with 30 or more peppers per plant. The pod itself is about 4 to 6 inches long and about 2 to 3inches wide with a slight taper and blunt end. The Poblano is dark green in color but eventually ripens to a red so dark as to be nearly black. They can be used either green or red. Poblanos have a mild pungency, ranging from 600 to 1,500 Scoville units. Their delicate heat gives a gentle kick to salsa, dips and stuffing mixes or they can be sautéed. The peppers are usually roasted and peeled before use. They have very thick walls, which make them great for stuffing. Originating in the State of Puebla, Mexico. The peppers are known as Poblano when fresh and Ancho when dried. When dried this pepper becomes a broad, flat, heart-shaped pod, it is often ground into a powder used for flavoring recipes. Ancho means "wide" in Spanish. (NOTE: While Poblanos tend to be mild, occasionally and unpredictably they can have significant heat. Indeed, different peppers from the same plant have been reported to vary substantially in heat intensity.) ORIGIN: Unknown PIMENTO L Perfectly petite, heart-shaped fruits are incredibly sweet and juicy perfect for munching on just like an apple. Although they can be eaten while green they get even sweeter once they fully mature. Fruits grow 3-4 inches long and 2 3 inches wide and have very thick walls. The plants are strong and upright with large green foliage for good cover and grow 26 inches tall. Resistant to Tobacco Mosaic Virus. Pimiento or pimentão is Portuguese for bell pepper. They are occasionally called chili cherries or dwarf sweet peppers. They can be baked with a tiny spoonful of stuffing. They are peeled before canning but eaten fresh can be simply sliced into a salad. FRUIT COLOR: Green > Orange ORIGIN: Hungary PUMPKIN PEPPER (Paradicsom Alaku Sarga Szentes) A spectacular pepper from Hungary. Round fruits to 3 inches in diameter, are flat and deeply ribbed. This pepper has sweet, incredibly thick walls that stay crisp. The compact, productive plants are loaded with bright yellow-orange fruits. Pumpkinshaped fruit also known as the Pumpkin pepper. Plants can grow to a height of 36 inches. Used in salads, fresh salsas, roasted, fried and stuffed. This very uncommon variety was collected at a farmers market in Matrafured, Hungary, but developed at Szentes, Hungary Michigan Heirloom - PEPPER CATALOG ~ 16 ~

17 FRUIT COLOR: Purple PURPLE BEAUTY A dark purple bell pepper, that is nearly black. Typically 4 inches long by 4 inches wide. Makes a beautiful addition of fresh salads, salsas, etc. Taste is similar to any standard bell pepper. Add some color to your life! FRUIT COLOR: Green > Yellow ORIGIN: Italy QUADRATO d'asti GIALLO (YELLOW) Classic large square yellow pepper from Piemonte, Italy. Big fruit, excellent production, sweet taste. Roast on the grill, remove skin & slice. Nice color combination when cooked together with Red Asti. Translates to "Square Yellow Asti Pepper". RED KNIGHT This is the de-hybridized, stable, open-pollinated bell pepper variety Red Knight X3R. Big, heavy, blocky peppers measure 4-1/2 inches long and wide, and mature from green to red. This variety has protection against three races of bacterial leaf spot and two pepper viruses, and features a more compact plant habit than similar varieties. A great pepper that I highly recommend! var. annuum RED RUFFLED PIMIENTO This pimento type pepper is also known as the "tomato pepper". Dating back to at least 1865, there are few named varieties of tomato peppers that are documented heirlooms, even though this pod type was one of the most common in early American kitchen gardens. Thick, juicy walled fruits are globe-shaped, slightly flattened with scalloped edges and grow 3 to 4" in size. Taste is very smooth and very sweet. One of the best fresh eating peppers available. The ultimate pepper for cooking, roasting and stuffing. This variety was introduced by Seeds of Change Michigan Heirloom - PEPPER CATALOG ~ 17 ~

18 HEAT LEVEL: Medium ORIGIN: Mexico SCOVILLE HU: 10,000-25,000 SERRANO Bullet-shaped chiles average 2 long x 1/2" wide, are thick fleshed with very small seed cavities and mature from lime green to red. The pods grow on tall 30 inch plants which have distinctive fuzzy leaves. The pods can be eaten in their green or red form and in general have medium pungency with the various strains measuring anywhere from 2500 to Scoville units. Plants are very, very productive. It is not uncommon for a plant to hold up to fifty pepper pods. Perfect for salsas, sauces, relishes, garnishes, and more. They are unusually good when roasted. Chefs tend to use Serrano over Jalapenos due to their consistent (albeit higher) heat levels. "Serrano" translated to English means 'from the mountains', after the mountain ridges of Puebla and Hidalgo in Mexico from where they are thought to have originated. ORIGIN: Northern Italy SIGARETTA de BERGAMO I LOVED THIS PEPPER! I could kick myself for not getting a photo when the peppers had fully matured to RED. Uggghhh! As you can see, fruits are very long and often curled at the tip. Thin walled fruits can grow up to 12" or even longer. Early maturing and very prolific. Compact plants. These peppers are sweet, but some have just a wee bit of spiciness, although I didn't encounter any and I ate a ton of them this past summer (2015). Called the "Cigarette Pepper", this variety hails from Bergamo, Italy. Nearly seedless, except for near the stem, these make perfect snacks in the garden or in the kitchen. Sliced lengthwise, grill or stir fry them if you haven't eaten them all fresh. ORIGIN: Dutch STRAWBERRY This beauty came to me via a friend in the Netherlands. Reliably bountiful, this robust bell has a delicious, sweet flavor and crisp, crunchy texture. The 3-4 lobed fruit have moderately thick, juicy walls and turn from a glossy green to a bright red at maturity. They flourished and survived the hail storm of Beefy bells, on 24 inch plants, that definitely needs to be staked Michigan Heirloom - PEPPER CATALOG ~ 18 ~

19 FRUIT COLOR: Green > Yellow SUNSATION Plant matures sooner than most yellow sweet peppers and has thicker, juicier walls than most, as well. Considered by many to be the best tasting yellow on the market, sturdy vines yield 4 1/2 -inch, blocky, four-lobed fruits, ideal for stuffing even when fully ripened to bright yellow. Resistant to three types of bacterial leaf spot and to most common viral pepper diseases ORIGIN: Italy SUPER SHEPHERD Conically-shaped, these Italian Sweets are 6-12" long and super productive! Early yields of high quality, defect-free fruits. Huge, super sweet, red peppers - very much like standard sweet red bell peppers in taste, thickness and color, but somewhat juicier, and because of their size are very easy to work with. For example: 1 Shepherd Pepper = 2 standard-sized red bell peppers. This Italian sweet pepper is one of our most productive and versatile varieties. Thick, juicy flesh good fresh, fried or pickled. Heavy foliage cover protects from sunscald. FRUIT COLOR: Light Green SCOVILLE HU: SWEET BANANA This medium sized plant produces excellent yields of tapered, thin-walled fruits which grow up to 6" long by 1 to 1 1/2" wide banana shaped fruits (hence the name) which mature from greenish yellow to red, and are pleasantly mild. Very colorful and attractive as they ripen from light green to yellow to orange and finally to red. Very easy to grow and a flavorsome variety and a good choice for new chile growers. Great fresh, pickled or cooked; perfect for pizza and subs SWEET CAYENNE Amazingly long, sweet, cayenne shaped peppers grow to 1 foot long and turn crimson red when ripe. Productive plants bear loads of these crinkly, thin-walled, wrinkly fruits which begin light yellow-green, turning orange and then finally ripening to a glossy crimson red! Excellent in stir-fries or dried for either seasoning or decoration or whenever a frying pepper is needed Michigan Heirloom - PEPPER CATALOG ~ 19 ~

20 FRUIT COLOR: Green > Brown - U of NH SWEET CHOCOLATE Fruits are medium-sized and slightly tapered. They ripen from green to chocolate on the outside and brick red inside. Peppers do not lose their color when cooked! Great for northern gardeners. An early bell pepper bred by Elwyn Meader and introduced by the U of NH Agricultural Experiment Station in FRUIT COLOR: Pale Yellow > Red - California SWEET YELLOW LONG Paprika-type, long (6 inches) tapered, mature from yellow to shiny red. Medium thick flesh is sweet; peppers are uniform ripening with loads of peppers in various stages on the plant at one time. Plants are erect, yet compact and produce early. Great for fresh eating, salads, pickling and roasting. Seed source: GRIN - PI Donated to the USDA in 1961 by the Ferry-Morse Seed Company, California, US. HEAT LEVEL: Hot ORIGIN: China SCOVILLE HU: 30,000-50,000 SZECHWAN Four inches long by 1/2 inches wide fruits are used extensively in Oriental cuisine. These long thin walled slender pods mature from green to red. Plants are 24 to 30 inches tall and very productive. This variety was developed by the Asian Vegetable & Development Center, Taiwan. FRUIT COLOR: Green > Orange ORIGIN: Unknown TEQUILA SUNRISE Carrot shaped 4-5" long peppers are borne on sturdy 12-16in plants which do not require staking. Fruits ripen from deep green to golden-orange. The flesh is thin, crunchy and has a sweet slightly sharp flavor when ripe. Delicious as a frying pepper, or eaten fresh Michigan Heirloom - PEPPER CATALOG ~ 20 ~

21 ORIGIN: Italy TOLLIE S SWEET An heirloom, from Italy named after Phil Tolli. This sweet pepper produces large dependable yields of 4-5 inch tapered fruits which start out green and ripen to deep red. Plants are very easy to grow, ideal for a beginner. All-around favorite for fresh eating, frying, and canning recipes. Great added to tomato sauces. SPECIES: C. chinense FRUIT COLOR: Light Green to Orange ORIGIN: Trinidad TRINIDAD PERFUME While related to the scorching Habanero, this beauty has almost no heat. Flesh flavor is slightly sweet, however to experience the best traits they must be cooked - the heating process releases the oils which contain all the hidden flavors and aromas. A culinary delight! Plants are very productive, producing light yellow lantern shaped pods that can get over an inch in diameter. Best used in fresh cooking, such as grilled or roasted, they can also be dried for a mild seasoning. HEAT LEVEL: Medium FRUIT COLOR: Light Green > Yellow > Orange > Red ORIGIN: New Mexico, USA SCOVILLE HU: 10,000 30,000 WENK'S YELLOW HOTS Three-inch long wax peppers with thick walls, ripens from yellow to bright orange then red. Grown by the late Erris Wenk, one of the last large truck farmers in Albuquerque's South Valley. In terms of spice, this variety produces medium to hot peppers with a full flavor of citrus. Because these waxy yellow fruits are very fleshy, they are often used for pickling Michigan Heirloom - PEPPER CATALOG ~ 21 ~

22 ORIGIN: Wisconsin, USA WISCONSIN LAKES Developed in the 1960's at the University of Wisconsin, in Madison, WI by Professor O.B. Combs, specifically for northern gardeners. Reliable yields of thick-walled, 4-6 oz. fruits that ripen from green to red. Very sweet and delicious. SPECIES: C. chinensis ORIGIN: Wisconsin, USA ZAVORY Plant produces tons and tons of 2 ¼" long by 1 ¾" wide peppers that turn from green to shiny cardinal red when mature on branching 30" plants. This petite pepper has loads of flavor with just a smidgeon of heat - just enough to put a slight tingle on the tip of your tongue. Great in salsa, soups, and salads. Also great stuffed with cheese and baked Michigan Heirloom - PEPPER CATALOG ~ 22 ~