Amish Pimiento - Organic


Amish Pimiento - Organic

(85 days) Open-pollinated. Pimientos are the sweetest of all peppers—my favorites for eating out of hand. The problem with growing seed for Amish Pimiento is that you have to restrain yourself from eating the seed crop. Blame it on the rich sweet fruity taste of these 2x4" squat ribbed fleshy red fruits, productive and fairly early, thick-walled and crunchy.

3741 Amish Pimiento - Organic
Item Discounted
A: 0.2g for $2.60  
sold out, substitute 3740.
B: 0.4g for $4.50  
sold out, substitute 3740.
C: 1g for $6.60  
sold out, substitute 3740.
D: 2g for $9.00  
sold out, substitute 3740.
Log in
to start or resume an order

Additional Information


Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.

Minimum germination soil temperature 60°, optimal range 68-95°.


  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.