Brought back from South America by Spanish monks in the 16th century and grown in the village of Padron in Galicia ever since, these smoky little numbers about drown us every summer we grow them! Grown outdoors, the tall bushy plants are lush, verdant, and loaded. We've learned early on to, Pick Them Young! 1-1.5” is just the right size and seems to ensure that they keep on flowering and flowering and don’t get too hot. Eaten throughout Spain as finger food that is first blistered in hot olive oil then sprinkled with sea salt then served, stem and all. A delicious game of “Spanish Roulette” awaits as every so often the experience of the subtly spicy, melt in your mouth pepper you’ve come to love and expect delivers a spicy kick that will most certainly sweep in a moment of panic. IFthey get away from you, think about letting them ripen for a spicy red chili! You will not regret growing these.
65 days. UO
Seed from and info + photo used with permission of Uprising Organic