Unlike any pepper we have ever offered, and the longest available, besides the heirloom, Aconcagua. The most prolific and earliest, by mid July we had over a dozen 10 inch peppers on one plant making for suitable growing in the north. Super long, thin fruits; some stay straight, some spiral. Edible at any stage, they start out yellow-green, maturing into red, with a fruity, sweet flavor. This heirloom from Turkey is also called Sari Tatli Sivri and used for fresh eating, pickling, frying and drying. We saved some of our reds to dry and turn into a paprika type powder. 20 seeds
Indoors - Start 8-10 weeks before last frost, 1/4" deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18" apart when danger of frost has passed and when soil is 65 degrees
Harvest - Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, in color and sweeten up.
Tips - Plant in fertile, well composted soil, mulch and provide adequate water. 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.