Spanish Padron Pepper, 1500's Heirloom

These hard-to-find, authentic specialty peppers are from the Galicia region of Spain. Picked small, then quickly sizzled in fruity olive oil, Padron peppers make delicious traditional Spanish "Tapas" appetizers. Once you taste these savory little mouthfuls, you are guaranteed to want more! The tapered fruits begin bearing earlier than other peppers and produce in abundance over a very long harvest season.  

Spanish Padrons originated from South America in the 1500's. They quickly became a staple dish throughout Spain. 

Characteristics: 

Instructions -

In early spring, start indoors 8 to 10 weeks before outdoor night temperatures are in the 55°F (13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 75°F (24°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 to 3 inches tall, transplant 3 inches apart into deeper containers. Maintain at 70°F (21°C). Feed with a half-strength liquid fertilizer every 2 weeks. When the weather is 55°F (13°C) both day and night, gradually acclimate seedlings to outdoor conditions. Transplant 1 1/2 feet apart into rich soil in full sun. Peppers need full sun for at least 6 hours per day. Prepare the soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well to maintain even soil moisture. Water regularly and consistently and fertilize several times a month. 

Plant In: February - March  

Mature height: 2 feet 

10-20 days to germinate 

Firefly Farm & Mercantile may substitute suppliers due to availability.