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Mega Marconi Sweet Pepper

Botanical Name: Capsicum annuum

$3.95
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# of seeds per packet: 25

Description

95 days. This gigantic sweet pepper is a show stopper! Italian-type sweet peppers are 6-8 inches long, 3 inches wide and are blocky shaped with a blunt tip. Fruits have thick walls that ripen to red with a sweet, almost smoky taste. Great raw or cooked – grilling or roasting enhances their incredible flavor. Productive and easy to grow, they are a winner in the garden. In fertile soil, plants can reach a height of 3 feet and have as many as 15 peppers! Can be harvested green, but we prefer to wait until they are red when their full flavor develops. Peppers store for 2 weeks at room temperature and a month in the fridge. They will ripen off the vine in storage. Our original seeds were given to us by organic farmer, breeder, and pepper expert Doug Jones of Piedmont Biofarm in North Carolina. Doug began to dehybridize the Hybrid Italian Giant Marconi pepper, selecting for vigor and large fruit size. In its 5th year, we have continued his project and are making this fabulous pepper available to you! Since this project is still in progress, there is still some size and shape variability in the plants. Seeds grown by Nature and Nurture Seeds.

Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake plants.

 

Harvest:

For full flavor, harvest peppers when fully ripe (red). 

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

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Mega Marconi Sweet Pepper [[start tab]]

Description

95 days. This gigantic sweet pepper is a show stopper! Italian-type sweet peppers are 6-8 inches long, 3 inches wide and are blocky shaped with a blunt tip. Fruits have thick walls that ripen to red with a sweet, almost smoky taste. Great raw or cooked – grilling or roasting enhances their incredible flavor. Productive and easy to grow, they are a winner in the garden. In fertile soil, plants can reach a height of 3 feet and have as many as 15 peppers! Can be harvested green, but we prefer to wait until they are red when their full flavor develops. Peppers store for 2 weeks at room temperature and a month in the fridge. They will ripen off the vine in storage. Our original seeds were given to us by organic farmer, breeder, and pepper expert Doug Jones of Piedmont Biofarm in North Carolina. Doug began to dehybridize the Hybrid Italian Giant Marconi pepper, selecting for vigor and large fruit size. In its 5th year, we have continued his project and are making this fabulous pepper available to you! Since this project is still in progress, there is still some size and shape variability in the plants. Seeds grown by Nature and Nurture Seeds.

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Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake plants.

 

Harvest:

For full flavor, harvest peppers when fully ripe (red). 

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

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