King of the North Pepper (Sweet), Organic options available

While many standard bell peppers demand long stretches of blistering summer heat to set a decent crop, King of the North begins flowering and setting fruit under much cooler conditions.

• Cool-Climate Reliability: Bred specifically for regions with short, mild summers, this variety reliably sets heavy sets of large peppers even when nighttime temperatures dip.
• Classic Blocky Shape: Produces uniform, 3- to 4-lobed bell peppers with thick, crisp, juicy walls that hold up exceptionally well to fresh slicing, dicing, and baking.
• Sweet, Crisp Flavor: Harvested green, they offer a crisp, tangy, traditional bell pepper snap with zero bitterness. When allowed to ripen to full red, the sugars concentrate into a rich, sweet, mouthwatering finish.
• Versatile Kitchen Workhorse: The sturdy, square shape makes them the premier choice for traditional stuffed peppers. They are equally fantastic raw in salads, grilled on skewers, sautéed into fajitas, or chopped and frozen for winter cooking.

"For gardeners in northern zones, getting big, ripe, red sweet bells before the first frost used to feel like a gamble—until King of the North. This plant is a workhorse. It starts early, sets fruit through cool spells, and produces heavy branches loaded with crunchy, thick-walled peppers. It's the variety that guarantees you won't be left with empty vines when autumn arrives."

• Sowing: Start indoors 8–10 weeks before your average last frost date. Provide bottom heat (75–85°F) for rapid, uniform germination, then grow seedlings under strong light in slightly cooler room temperatures to keep them stocky.
• Transplanting: Harden off plants carefully and transplant into warm, fertile, well-draining soil in full sun after all danger of frost has passed.
• Support: Plants reach a compact, sturdy 24–30 inches, but because they produce heavy flushes of large bells, small stakes or cages will help keep branches upright during peak harvest.
• Harvesting: Snip peppers from the plant with shears rather than pulling to avoid damaging the branches. Pick continuously green to encourage ongoing fruit set, or leave a portion on the vine to turn deep, sugary red.