Herbs

	California Wonder Peppers – HEIRLOOM. The standard bell pepper for many decades, this 1928 introduction is still the largest open-pollinated, heirloom bell you can grow. A perfect stuffing pepper-blocky 4″ x 3 1/2″, thick-walled, tender and flavorful.
	Hungarian Wax Peppers – A Mexican favorite that’s four to five times hotter than jalapeno: distinctive, pungent flavor. Heat-lovers, here’s another Mexican favorite used in a variety of dishes, from salsas to soups, with a distinctive, pungent flavor. Large 2-3′ plants produce fruits about 5″ long that start out bright yellow and turn red as they mature. They make great pickled peppers.
	Jalapeno Pepper – Dark green, medium-hot, thick-walled peppers 3″ long, 1″ wide, with rounded tips. Matures to dark red. Space plants 18-24″ apart. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice.
	Corno di Toro Sweet Peppers – These peppers have a sweet, crisp, full-bodied flavor. A tasty favorite eaten raw, fried, stuffed or grilled.
	Ring-O-Fire is an improved cayenne that matures earlier and has a glossy sheen with a fire engine red color. Prolific and dependable plants reach heights of 18″ tall and produce loads of thin-skinned fruits, great for eating fresh, dried or powdered.