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Ausilio Thin Skinned Italian Sweet Pepper Seeds
Ausilio Thin Skinned Italian Sweet Pepper Seeds
Ausilio Thin Skin Italian Sweet Pepper Seeds
Ausilio Thin Skin Italian Sweet Pepper Seeds
Ausilio Thin Skinned Italian Sweet Pepper Seeds Ausilio Thin Skinned Italian Sweet Pepper Seeds Ausilio Thin Skin Italian Sweet Pepper Seeds Ausilio Thin Skin Italian Sweet Pepper Seeds
Ausilio Thin Skinned Italian Sweet Pepper Seeds Ausilio Thin Skinned Italian Sweet Pepper Seeds Ausilio Thin Skin Italian Sweet Pepper Seeds Ausilio Thin Skin Italian Sweet Pepper Seeds

Ausilio Thin Skin Italian Sweet Pepper

$ 3.49

An heirloom Italian thin-skinned frying pepper

  • Blocky fruit reach 4-5" long
  • Matures from green to red
  • Slightly sweet, mildly spicy flavor
  • Great for frying, stuffing, and canning
  • 70-80 days to harvest

MORE ABOUT AUSILIO THIN SKIN ITALIAN SWEET PEPPER:

(Capsicum annuum) Italian thin-skinned frying pepper brought to the United States by Giovanni "John" Ausilio and Rachel P. Scarcello in the early 1900's and passed down through generations of their family until finally donated to the Seed Savers Exchange in 2015 by great-grandson Chad Ogle-Ricceli of Des Moines, Iowa.  Beautiful, glossy-skinned peppers grow up to 5" long, turning a vibrant red color at maturity.  Delicious, thin-skinned peppers have a slightly sweet, mildly hot flavor and according to the family are traditionally used for drying, frying, stuffing, canning and making sardas (savory rolls flavored with dried peppers and sardines).  We enjoy them for fresh eating or for any recipe that requires just a hint of heat.  70-80 days to harvest.  25 seeds per packet.

GROWING PEPPERS FROM SEED:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

An heirloom Italian thin-skinned frying pepper

  • Blocky fruit reach 4-5" long
  • Matures from green to red
  • Slightly sweet, mildly spicy flavor
  • Great for frying, stuffing, and canning
  • 70-80 days to harvest

MORE ABOUT AUSILIO THIN SKIN ITALIAN SWEET PEPPER:

(Capsicum annuum) Italian thin-skinned frying pepper brought to the United States by Giovanni "John" Ausilio and Rachel P. Scarcello in the early 1900's and passed down through generations of their family until finally donated to the Seed Savers Exchange in 2015 by great-grandson Chad Ogle-Ricceli of Des Moines, Iowa.  Beautiful, glossy-skinned peppers grow up to 5" long, turning a vibrant red color at maturity.  Delicious, thin-skinned peppers have a slightly sweet, mildly hot flavor and according to the family are traditionally used for drying, frying, stuffing, canning and making sardas (savory rolls flavored with dried peppers and sardines).  We enjoy them for fresh eating or for any recipe that requires just a hint of heat.  70-80 days to harvest.  25 seeds per packet.

GROWING PEPPERS FROM SEED:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

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