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Product Number: W282

Corno Di Toro Pepper (Heirloom, 72 days)

6

Germ 10-14 days
Italian Heirloom
These bull’s horn peppers are a deep green turning to a vivid bright red, are exceptionally sweet and tasty. Fruits are 6-8” in length. Great for both fresh use and frying. 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, to 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 6 reviews
5 Star
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G
03/26/2018
Ginger
Fairview Heights, IL

Corno Di Toro Peppers

Excellent! In this climate the bells tend to rot before they mature, but these hold up beautifully! Huge yield. I find the reds resist any mold better than the yellows, but the yellows are so pretty streaked with the green! I grow enough for me, the family and the food pantry with no spraying, no chemicals of any kind.

DS
02/08/2018
Dave Salamone
Indianapolis, IN

Corno Di Toro Pepper

I have been growing this variety since the 1980's it is an Italian variety sweet pepper. The plant is large, very productive, yields lots of larger sized peppers. They turn from green to red. Some of them are large enough to stuff with meat and rice, etc. I usually grow this variety in tandem with Marconi and Jimmy Nardellos'. Down size in my view it is a larger pepper plant. It is very dependable. I am growing it again this year.

DB
01/27/2018
D Becker
Idaho

Not happy

Only one seed germinated.

OR
01/09/2017
Owyhee Rat

A favorite for stuffing!

Here, where the summers get really, really hot with nearly bone-dry aridity we have to be picky about what varieties to put in our garden. Year after year the Corno Di Toro red churns out huge peppers that are my favorite for stuffing and frying. The walls are thick enough to use in soups, stews and sauces but thin enough that they fry quickly and easily. They also make decent paprika when they're ripe.

M
12/22/2016
Maggie

Happy

I really enjoy this pepper and can highly recommend.

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