Compact, bushy plants produce heavy yields of glossy, dark grayish-green, nearly straight fruit in midseason. A tasty addition to stir-fry and salad.

Aromatic leaves in a variety of flavors are outstanding for a wide range of foods from Italian to Vietnamese. White or pink flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Crunchy and full of flavor, peppers can range from sweet to extremely hot. Mild peppers are often used for eating fresh, casseroles or stuffing. Hot peppers may be dried then ground into powder to add zest to culinary dishes. Wear gloves when handling hot varieties; oil from seeds and insides can be irritating to skin and eyes.