The sturdy and vigorous 3’ tall plants produce a continuous crop all season. The fruits are conical 3-1/2- 4” long with thick bright green flesh and grow well at both high and low elevations. A great, reliable variety that produces large peppers with consistent medium heat.
History: Introduced by Larry Pierce of Cabool, MO who named it Traveler because he selected it over the course of over 20 years in several states as he moved to Oklahoma and Wyoming, and then to MO. They taste best when allowed to fully ripen to red but are great green as well. Chop up and add to salsas or eat one alongside your sandwich. Capsicum annuum (80 days)
Heat Level: Medium to Hot. Scoville 2,500 - 8,000 Organic, open-pollinated, heirloom.
Packet contains 10 seeds $2.49
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the peppers will turn red at full maturity.
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