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27702

Aconcagua Pepper (Heirloom, 75 Days)

Argentinian Heirloom. This very large pepper plant is named after a mountain in Argentina where it originated. Plants can grow close to 3 feet in height and probably need to be supported as the fruit set is very heavy. Fruit can come close to a foot in length and ripen from green to orange to red. They have great flavor for fresh use at any stage of maturity and are great for roasting when fully mature. 

20 seeds  

PLANTING

Caspsicum annuum

Germination: 10-14 days

Germination Temperature: Optimum soil temperatures 75-85ºF. Cooler soil temperatures slows germination time.

Seed Sowing Depth: ¼” deep

Starting Indoors:  8-10 weeks before last frost. Sow in flats/cells/pots. Provide 75-85ºF soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water soluble fertilizer (diluted to ¼ of suggested measurement). Transplant seedlings 18-24” apart after last frost.

Sowing Outdoors: Not recommended, especially in northern areas

How much does a packet plant: 20-25 foot single row  

Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.

Tips: Pinch-off early flowers or tiny fruit on any seedlings before placing them in the ground. Plant in fertile soil, amend with composted if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.

Customer Reviews

5 Based on 3 Reviews
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WE
04/27/2019
wilma earles
I recommend this product

great peppers

i have grown these peppers in central Texas since i discovered them over ten years ago. they are productive, grow well in our heat and taste good. I grow banana peppers for a friend and she tried these and like them even better.

JB
01/30/2019
Janet Bachmann
I recommend this product

Aconcagua pepper

I have grown this pepper several times in the past and been very pleased with it. Aconcagua is definitely the largest of the long Italian type peppers that I have grown. We like to slice them lengthwise and fry them. I sell at a farmers' market and these add another color, yellow, which looks good with Carmen and Escamillo, other favorites.

L
01/02/2016
Lynne

best, biggest, most reliable pepper I've grown

These are just great! Very productive, big plants. I use tomato cages to support them. The peppers are very large, thick fleshed, and rather flat- which makes them really easy to roast on the grill. The flavor is very good, especially when allowed to turn red. I grow these every year. I am glad they are open pollinated because I always worry about my favorites getting dropped from catalogs.