Green Sweet Pepper is a classic bell pepper cultivar that yields large, blocky, glossy green fruits. The flesh is thick, crisp and sweet without any heat, ideal for fresh eating, salads, stir-frying and stuffing. The plants grow compact and sturdy, setting fruits steadily under warm sunny conditions. Harvest the green peppers while they are unripe, or leave them to mature and turn red on the vine if preferred.
Suitable Planting Regions: It thrives in warm temperate and subtropical regions. The optimal growing temperature is 18–28°C. It loves full sun. It cannot survive frost. In cooler zones, it works well for greenhouse or indoor seedling starting before transplanting outside once frost risk ends.
Plant Value: Great culinary value, the thick flesh sweet peppers are widely used in daily cooking and fresh salads. Rich in vitamin C and antioxidants. The bushy plants also add decorative green foliage to vegetable beds. This variety is suitable for family backyard planting and commercial vegetable farm production.
Planting Method: Start seeds indoors 6-8 weeks before the last frost. Use loose, fertile, well-drained soil. Sow seeds shallowly, cover lightly with fine soil and keep the medium warm and moist. Transplant seedlings when they develop 4-6 true leaves. Keep full sun exposure. Water evenly and avoid waterlogged soil. Apply fertilizer during flowering and fruit setting. Provide gentle support for heavy fruit loads.
Storage & Transportation Notes: Seeds are packed in moisture-proof packaging. Check seeds after receiving. Seal leftover seeds and store in cool, dry, dark and ventilated place. High temperature and humidity will reduce seed germination rate. Avoid heavy compression and water soaking during transportation.
Specifications: High purity green sweet pepper seeds with good germination rate. Warm season annual vegetable, harvest around 75-85 days after sowing.
FAQ Q: Is green sweet pepper spicy? A: No, it is sweet and non-spicy, perfect for people who cannot eat hot peppers. Q: Can green bell peppers turn red? A: Yes. If left on the plant to fully ripen, green peppers will gradually turn red.
