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Product Number: 27705

Corbaci Pepper ( 75 days, Heirloom)

5

Heirloom

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  

 

 

PLANTING:

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.

 

Customer Reviews

Based on 5 reviews
5 Star
80% 
4
4 Star
20% 
1
3 Star
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2 Star
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WM
11/08/2018
Will Metge

Extremely productive even in cool weather

I finally found a pepper that is truly productive in a cool climate. I'm thrilled. We had dozens of peppers from every plant. In fact we had so many we had a hard time using them up. I only gave them four stars because I didn't love the flavor raw and the seeds go from the stem almost all the way to the tip, so they are hard to prepare. But we did love them cooked! I will be planting them again next year.

SD
01/20/2018
Susanne D.
United States

Outstandinly healthy and productive plants. As the weather got cooler they turned red.

I grew them from seed and they were great performers in all aspects.

SD
01/20/2018
Susanne D.
United States

Outstandinly healthy and productive plants. As the weather got cooler they turned red.

I grew them from seed and they were great performers in all aspects.

JA
11/26/2017
John Anderson

Prolific Producer

I started with 3 seedlings, but, as the plants matured and started setting fruit, it became obvious that one would do the job. Off the one plant I retained, I have picked literally hundreds of 6-7 inch peppers over the course of 6 months (May thru November) and the plant is still going strong here in Tucson (temp Nov 26 supposed to be 90 degrees). Just be sure and support the plant really well. Heavy load of peppers caused two branches to break, even with some support. The Corbaci was a real find and a definite conversation starter with other gardeners and eaters. Edible fresh and raw and very good in sautes/stir frys

WD
11/18/2017
Walt Dempsey

Very productive and tasty pepper fesh or fried

I planted 3 seeds last March, began harvesting in late June and have gathered approximately 8 peppers per plant every week since then. The 3 plants grew easily throughout our Texas summer and they are still loaded with fruit today 18 Nov. We usually pick a mixture of red, yellow and green to eat. Average size is 8-9 inches. We eat them raw and fried. I will plant these again.

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