Sweet Pepper, Shepherd’s Ramshorn (Organic)
Capsicum annuum. Green to Red. 75 days.
A rare medium-large, elongated and blocky, red Italian frying type pepper. Reputed to be one of the sweetest peppers around. Scored a high rating in the Northern Organic Variety Improvement Collaborative (NOVIC) trials for early maturity and flavor. Fruit are a little bit later and more stout than Corono di Toro, but more productive, even outdoors in our somewhat cool Oregon summers. Originally from Spain, reselected in Italy, and that’s all we know of this wonderful pepper’s history. Aka, Shephard’s Ramshorn.
Seed produced by Persephone Farm in Lebanon, Oregon.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.
Glen Umbaugh (verified owner) –
Where did you grow this variety? Midwestern US
I’ve grown Shepherd’s Ramshorn peppers for 2 years in a row. They have been very consistently one of the most prodctive peppers I have grown. They are now just about my first choice to grow. I appreciate the organic option too.
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