Yes. Korean Dark Green pepper generally develops moderate to strong heat, but no exact Scoville rating is guaranteed for this lot. Fruity fruity green-pepper aroma remains noticeable despite the intensity. Wear gloves, avoid eyes and face, begin with a minute amount, and wait before adding more. Keep fruit and preparations away from children and sensitive people.
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Organic heirloom open-pollinated Korean elongated pepper
Solanaceae
Organic hot pepper seeds
Organic ‘Korean Dark Green’ hot pepper (Capsicum annuum ‘Korean Dark Green’)
Capsicum annuum ‘Korean Dark Green’
Korean Dark Green pepper is an organic heirloom, open-pollinated pepper producing red lantern-shaped fruit with fruity green-pepper aroma and moderate to strong heat. The Biologiquement Vôtre workbook lists approximately 25 seeds, height of 45–60 cm, spread of 40 cm, a 15–20 L pot, germination in 7–14 days at 24–30°C, and harvest around 80 days after transplanting. Handle fruit with gloves and dose carefully.
Quantity
About 25 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
chinense
Cultivar
Korean Dark Green
Type
Organic heirloom open-pollinated Korean elongated pepper
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘Korean Dark Green’ hot pepper (Capsicum annuum ‘Korean Dark Green’) is an heirloom, open-pollinated Korean variety with elongated tapered fruit. It is harvested dark green for cooking, stir-fries, and pickling, then turns red when ripe for drying and pepper preparations. Sources describe variable intensity from mildly hot to distinctly spicy; no precise Scoville rating is guaranteed for this lot. The Biologiquement Vôtre workbook lists approximately 25 seeds, height of 45–60 cm, and spread near 40 cm.
Sow indoors February through April, approximately eight to ten weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence requires approximately 7–14 days. After germination provide intense light, pot up before roots become confined, and harden gradually. Transplant after frost once nights remain above approximately 10°C, into rich well-drained soil in full sun. A 15–20 L container suits one plant.
Harvest begins approximately 80 days after transplanting according to the supplier workbook. Pick firm dark-green fruit for fresh texture, vegetal flavour, and stir-fried dishes; allow it to redden for riper flavour and drying. This variety suits rice dishes, roasting, pickling, kimchi, and homemade pepper flakes without assuming it matches every commercial gochu type. Promptly refrigerate sound fruit and discard anything soft, mouldy, or abnormal-smelling.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Establishment temperature
26 to 30°C (79 to 86°F)
Establishment time
Approximately 7 to 14 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A controlled environment.
Recommended pot size
15 to 20 L (4 to 5 gal) per plant
Use one deep stable 15–25 L container per plant with numerous drainage holes. Fill it with rich but very free-draining mix and install a strong stake immediately. Set the container in the warmest sunniest site, ideally near a heat-radiating wall or under bright protection. Water deeply once the top two or three centimetres dry without leaving water in the saucer. Feed moderately, rotate the pot for balanced growth, and move it inside when nights approach 12°C to help the final fruit ripen red.
Bloom and dimensions
The complete profile.
Flower color
White to greenish red
Foliage color
Dark green tinged with green; young plants sometimes strongly green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-red blossoms during the warm season
Fruiting
Heavy crop of dark-green fruit ripening red
Harvest
Clip fruit with small clean scissors once firm and uniformly glossy red. Final colour may remain red rather than pure red, so also watch for the end of colour change. Wear gloves and avoid touching eyes or face. Taste a minute quantity before adjusting a recipe and clean utensils separately. Promptly refrigerate sound fruit, keep it away from children, and discard anything soft, mouldy, split, or abnormal-smelling. Saved seed is not guaranteed true to the cultivar.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Bean, fennel
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Pale pineapple and Korean Dark Green pepper salsa — Wear gloves. Chop 300 g pineapple, 100 g cucumber, 40 g onion, and lime juice. Add one very small pepper fragment first, mix, and wait several minutes before tasting a small portion. Increase only if needed. Season lightly and refrigerate until serving. Do not serve to children or sensitive people; refrigerate leftovers within two hours and discard any mixture left too long at room temperature.
Frequently asked questions
Everything toknow.
Fruit changes from green to glossy red and its colour gradually stops evolving. It should be firm, well formed, and clip readily. Because final red varies with light and plant, do not necessarily expect pure red. Compare several fruit on the same plant and await uniform colour. Discard anything soft, irregularly browning, mouldy, split, or abnormal-smelling.
Yes, and a container is often advantageous in Quebec conditions. Use 15–25 L per plant, rich free-draining mix, a strong stake, and the warmest full-sun position. The container allows protection once nights approach 12°C and extends ripening. Check moisture daily during hot weather, water deeply without standing water, and feed moderately. Keep the plant beyond children's reach and clearly identify the extremely hot fruit.
Harvest once fruit is firm and uniformly glossy red without substantial green areas. Because the final shade can vary with light, also watch firmness and the end of colour change. Clip the stem rather than pulling the branch. Wear resistant gloves and avoid touching the face because capsaicin can contaminate skin, tools, and surfaces. Discard any mouldy, soft, cracked, or abnormal-smelling fruit.
Wear resistant gloves, long sleeves, and eye protection for larger quantities. Work in a highly ventilated place, do not grind dried fruit without suitable equipment, and do not fry it because dust or fumes may severely irritate eyes and airways. Clean knives, boards, and surfaces separately. If capsaicin reaches the eyes or causes a significant reaction, rinse thoroughly and contact poison control or a health professional.
