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Organic Korean heirloom open-pollinated hot pepper
Solanaceae
Organic hot pepper seeds
Organic 'Korean Dark Green' hot pepper
Capsicum annuum
Product code : BIOVO-0091
Organic 'Korean Dark Green' is a Korean heirloom with slender fruit harvested dark green or red. Full, mildly hot flavour suits roasting, stir-fries, and kimchi-style preparations. Plants reach approximately 45–60 cm; germination requires 7–14 days at 24–30°C, and harvest begins around 80 days after transplanting. Each selection contains approximately 25 organic, open-pollinated seeds. Grow in full sun, support loaded branches, and taste cautiously because the exact heat of this selection is not published. Stake early, water evenly without saturating the soil, identify every plant from sowing onward, and keep dark green and red harvests clearly labelled. A movable container simplifies protection from cool nights.
- Quantity
- Approximately 25 seeds per packet
- Exposure
- Full sun
- Life cycle
- Annual vegetable in Canadian gardens
Discover the plant
Common nameKorean Dark Green pepper
FamilySolanaceae
GenusCapsicum
Speciesannuum
CultivarKorean Dark Green
TypeOrganic Korean heirloom open-pollinated hot pepper
Botanical nameCapsicum annuum
Reproducible seedsYes
Heirloom varietyYes
Organic 'Korean Dark Green' hot pepper (Capsicum annuum) is a Korean heirloom with slender fruit that can be harvested dark green or allowed to ripen red. Full, mildly hot flavour suits roasting, frying, stir-fries, and kimchi-style preparations. External heat descriptions differ, so no precise rating is assigned to this selection. Each selection contains approximately 25 organic, open-pollinated seeds, allowing several plants to be started and seed to be saved from healthy, true-to-type plants that have been properly isolated. Its colour change also makes the desired harvest stage easy to recognize.
Sow indoors from February through April, 0.5–1 cm deep, approximately eight to ten weeks before the last frost. Maintain 24–30°C until emergence, generally in 7–14 days, then place seedlings under strong light. Harden plants gradually and transplant only after frost once nights remain mild. Choose rich, warm, well-drained soil in full sun. Water deeply when the surface begins to dry and feed moderately to support flowering without producing excessive foliage. Install support early if branches become heavily loaded with developing fruit. Add light mulch only after the soil and root zone have warmed thoroughly.
Plants reach approximately 45–60 cm tall and spread about 40 cm. Harvest begins around 80 days after transplanting, depending on warmth and growing conditions. Pick dark green fruit for a more vegetal flavour or wait until it turns red for a riper profile. The exact Scoville rating for this selection is not published; taste a small amount before adding more. Wear gloves during preparation, avoid contact with eyes, and clearly label fresh, roasted, frozen, or prepared harvests. Chill picked peppers promptly and discard fruit showing mould, rot, or an unusual odour.
Sowing guide
It all startswith a seed.
Sowing depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 cm between plants; leave a wider path between rows for care and harvest
Germination temperature
26 to 30 °C (79 to 86 °F)
Germination time
7–14 days
Sowing period
Indoors, 8 to 10 weeks before the last frost
Propagation
Seed
Growing method
Growing 'Korean Dark Green' hot pepper from seed. Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Use clean seed starting mix for the indoor start of 'Korean Dark Green', keeping it moist but never saturated. Set the plant at its previous depth, water it in, and install support before the plant becomes difficult to handle. A pepper seedling needs strong light, gentle airflow, and an evenly moist root zone without standing water. Plan around the way 'Korean Dark Green' grows: vigorous, upright, branched, and productive. Keep access to the root zone for watering and inspection. Feed moderately after establishment; excessive nitrogen can postpone flowers and ripe fruit. Give the plant full sun. Choose the site before committing the final planting position. Label every seedling because fruit colour and heat cannot identify young pepper plants. At final planting, space this pepper approximately 40 cm between plants; leave a wider path between rows for care and harvest; crowding extra plants reduces access. Transplant only after frost risk has passed, the soil is warm, and nights are reliably mild. As the pepper plant matures, use the expected harvest form—slender fruit, dark green then red at maturity—to guide support, inspection, and careful picking. Choose full sun and warm, fertile, freely drained soil for the long ripening season. After late-season rain or wind, confirm drainage and support while preserving healthy foliage needed to finish ripening. Pick the crop when colour and firmness show the desired stage. Wear suitable gloves, keep the hot harvest separate from mild peppers, and gather usable fruit before cold autumn weather damages it.
Soil and care
The right care,at the right time.
Soil pH
Approximately 6.0 to 6.8
Care level
Moderate
Watering
The elongated fruit of 'Korean Dark Green' hot pepper develops most evenly when the plant receives steady moisture through flowering and fruit elongation. As 'Korean Dark Green' hot pepper's slender fruit, dark green then red at maturity develops on a plant with vigorous upright branched productive growth, widen the wetted area with the expanding canopy and roots. 'Korean Dark Green' hot pepper is listed at approximately 80 days after transplanting; treat that as a planning reference and monitor moisture while later flowers and fruit are still developing. Water 'Korean Dark Green' hot pepper slowly at soil level, soak the active root zone, and let surplus water drain before irrigating again.
Soil type
Give 'Korean Dark Green' hot pepper loose, deep soil so its vigorous roots can sustain repeated growth of elongated fruit. Give 'Korean Dark Green' hot pepper's vigorous upright branched productive growth enough uncompacted root area to carry slender fruit, dark green then red at maturity. With 'Korean Dark Green' hot pepper's harvest listed as approximately 80 days after transplanting, keep its soil open and workable through the full production period. Before planting 'Korean Dark Green' hot pepper, incorporate mature compost and break compacted layers instead of creating a rich, wet pocket around the crown.
Fertilization
'Korean Dark Green' needs steady nutrition, not lush nitrogen-driven growth. Correct drainage and moisture before increasing fertility. For 'Korean Dark Green' hot pepper, fruit development responds best once feeding becomes restrained. Apply liquid feed only after moistening the soil. Once Korean Dark Green pepper buds, excessive nitrogen can delay fruiting. Treat stalled growth as a diagnosis, not a deficiency. For 'Korean Dark Green', its branches should remain sturdy as fruit begins filling. Base extra feeding on tested need, not a calendar. Even moisture helps 'Korean Dark Green' hot pepper use available nutrients consistently.
Moisture
Consistent soil moisture without saturation; good air circulation around the foliage.
Seasonal care
Seasonal care for 'Korean Dark Green' hot pepper. Start the first labelled tray indoors eight to ten weeks ahead of the local average last frost. Sow approximately 0.5 to 1 cm deep at 26 to 30 °C (79 to 86 °F), allowing the documented 7 to 14 days for emergence before judging an undisturbed seed. Move sprouts into bright light promptly and enlarge their cells before roots tighten into a dense coil. Harden the plants over several days, but keep them under protection until frost has passed, the root zone is warm, and nights are mild. Choose full sun and loose fertile soil, mixing in mature compost while preserving drainage around the crown. Judge irrigation by moisture below the surface, not by a weekly schedule, and keep late-day water off the foliage. 'Korean Dark Green' hot pepper container guidance: deep, well-drained 15–20 L container, one plant per pot. Set the pot where runoff can escape and light is adequate. During flowering, inspect 'Korean Dark Green' foliage for pests, maintain airflow, and avoid excess nitrogen, which can favour leafy growth over flower set and fruit ripening. Follow the supplied harvest guidance—approximately 80 days after transplanting depending on conditions—while remembering that warmth and light still determine how quickly each fruit reaches its final stage. When 'Korean Dark Green' fruit begins colouring, handle it with gloves until the actual heat is known and label green and fully ripe harvests separately. Before the first autumn frost, move portable pots under protection or collect sound developed fruit, then remove diseased debris from the growing area.
Container growing
A garden,within reach.
Recommended pot size
Deep, well-drained 15–20 L container, one plant per pot
Growing 'Korean Dark Green' hot pepper in containers. For 'Korean Dark Green', choose a container matching this guide: deep, well-drained 15–20 L container, one plant per pot. Keep several drainage holes unobstructed. Fill the container with fresh, airy vegetable potting mix amended modestly with mature compost, never dense garden soil. For 'Korean Dark Green', the expected harvest form—slender fruit, dark green then red at maturity—helps confirm crop identity, while local warmth and plant health still influence maturity. Feed at a modest labelled rate after watering. Excess nitrogen can delay flowering and ripening while encouraging leafy growth. Leave this pepper open to light, airflow, and watering at soil level. Its growth is vigorous, upright, branched, and productive. Install a stake or cage at planting when support is needed, without later piercing the root ball. Place the plant in full sun, while preserving drainage and airflow at root and leaf level. Water slowly when the upper mix begins drying, continue until surplus drains, and empty the saucer. The spacing guidance for the crop is approximately 40 cm between plants; leave a wider path between rows for care and harvest; use it when balancing airflow with the available growing area. Prevent soil splash on lower leaves, fasten stems without constriction, and keep flower clusters and developing fruit easy to inspect. As nights cool, let the rate of mix drying guide watering, and inspect leaf undersides before sheltering the container. Let colour, firmness, and full development guide harvest rather than a fixed date. If the pot is moved before frost, check leaf undersides and keep it separate from other indoor plants.
Bloom and dimensions
Its place,in your garden.
Mature height
Approximately 45 to 60 cm (18 to 24 in)
Width / spread
Approximately 40 cm (16 in)
Flower color
White to greenish white
Foliage color
Green
Foliage type
Simple herbaceous foliage
Growth rate
Fast
Growth habit
Vigorous upright branched productive plant
Bloom period
'Korean Dark Green' opens small flowers where leaves meet its stems. Check moisture before blaming poor set on fertility. For 'Korean Dark Green' hot pepper, its flowering branches may shed buds during environmental stress. Watch new flowers for recovery after stressful weather. For Korean Dark Green pepper, those self-fertile blossoms precede fruit development. Avoid spraying while beneficial insects are working. Gentle air movement helps 'Korean Dark Green' release pollen. Good light and airflow help reproductive growth continue. Secure 'Korean Dark Green' hot pepper before fruit weighs down flowering branches. Korean Dark Green pepper may also receive pollen-moving visits from insects.
Fruiting
Plants bear slender fruit that changes from dark green to red at maturity. Harvest dark green for a more vegetal note or red for a riper profile. The exact heat of this selection is not published. Cut with clean scissors, then keep peppers cool or process promptly. Discard fruit showing mould, rot, damage, or an unusual odour, and label every batch by colour and date.
Days to maturity
Approximately 80 days after transplanting
Harvest
Approximately 80 days after transplanting depending on conditions
Garden associations
In goodcompany.
Companion plants
Korean peppers can be part of a cooking garden with scallions, herbs and other vegetables in separately spaced rows. Keep the pepper canopy open and avoid letting taller plants take over its light. Nearby quick crops are useful only if they are harvested before the long-season peppers need the space. Label the pepper cultivar rather than relying on a general cuisine name to distinguish the harvest. Companion planting is a layout choice here, not a way to make homegrown peppers identical to every commercial Korean seasoning ingredient.
Plants to avoid
Bean, fennel
Recipe idea
From the gardento your plate.
Edible parts
Fruit
'Korean Dark Green' hot pepper in the kitchen. Roasted 'Korean Dark Green' peppers — Heat the broiler and line a small tray. Wearing gloves, rinse eight firm peppers, dry them, and broil until blistered, turning once or twice. Cover in a bowl for eight minutes, then peel if desired and remove the stems. Slice the flesh and combine it with 15 mL soy sauce, 10 mL rice vinegar, 5 mL toasted sesame oil, one minced garlic clove, and 5 mL toasted sesame seeds. Let the peppers sit for ten minutes so the dressing coats them, then serve over rice, tofu, noodles, or a vegetable pancake. Taste before adding every pepper because heat varies and the sauce will distribute it throughout the dish. Keep a mild portion of the meal separate when needed. Refrigerate the dressed peppers promptly in a clean covered container and use a clean spoon for serving. Wash gloves, hands, knife, tray, bowl, board, and work surface thoroughly, especially before touching ready-to-eat vegetables. This seasoned preparation is for refrigeration, not shelf-stable storage.
Frequently asked questions
Your questions,answered.
How hot is 'Korean Dark Green' pepper?
The selection's exact Scoville range is not stated, so 'Korean Dark Green' should not be sold with a precise heat claim derived from another Korean pepper. Its slender fruit is harvested dark green or allowed to redden, and perceived pungency can change between fruit and maturity stages. Treat both colours as hot. Wear gloves, keep juice away from eyes and broken skin, and ventilate while cooking or drying. To learn the batch safely, use a tiny minced portion in one serving rather than biting a raw pepper or seasoning the whole meal. Record the harvest stage if you compare green and red fruit. Clearly label dried flakes and sauces, store them away from children and pets, and clean knives, boards, jars, and dehydrator trays before they return to general kitchen use.
What is the difference between green and red fruit?
Korean Dark Green peppers begin dark green and turn red when fully mature. The dark green stage is therefore expected, not a sign that the plant is off-type, and red is the final colour listed for the cultivar. At roughly 80 days after transplanting, begin checking the slender fruit individually rather than waiting for every pepper to ripen together. Timing is approximate, while colour gives a direct indication of each fruit's stage. Pick dark green peppers when that is the desired stage, or leave them on the plant for red maturity. Use scissors to protect the upright, branching plant and avoid bruising nearby fruit. Both stages are edible. Because this is a hot pepper, wear gloves for extended harvesting or chopping, keep hands away from the face, wash knives and boards carefully, and label stored fruit so it cannot be confused with a mild pepper.
How should 'Korean Dark Green' pepper be started in Canada?
Start Korean Dark Green pepper indoors so the plants have time to reach their approximately 80-day post-transplant maturity in Canada's shorter outdoor season. Sow each seed about 0.5 to 1 cm (¼ to ⅜ in) deep in a clean, moist seed-starting medium. Maintain 26 to 30 °C (79 to 86 °F) around the seed tray; under that warmth, germination is expected in 7 to 14 days. Once seedlings emerge, give them strong light and avoid keeping the mix saturated. Move them into larger cells or pots as roots fill the starting space. Before planting outside, harden seedlings gradually and wait until frost danger has passed and nights are reliably mild. Space plants about 40 cm apart, or set one plant in a deep, well-drained 15–20 L container. Protect young transplants from sudden cold and wind.
When should 'Korean Dark Green' pepper be harvested and stored?
Begin watching Korean Dark Green peppers around 80 days after transplanting. The slender fruit is harvestable dark green and later turns red at maturity, so choose the stage according to your intended use rather than waiting for the whole plant to change colour. Clip the stem with scissors; pulling can break a productive branch. Pick damaged fruit first and keep only sound, dry peppers for storage. Refrigerate fruit intended for near-term use without washing it until needed, since surface moisture encourages deterioration. For longer keeping, freeze prepared portions or dry the peppers completely before sealing them. Never package partly dried fruit, which can trap moisture. Wear gloves when cutting, avoid touching your face, and wash the knife and board afterward. Label every stored batch as hot pepper, especially if sweet peppers share the same freezer or pantry.
Can Korean Dark Green be grown in a container?
Korean Dark Green performs in one deep, well-drained 15–20 L container. Use a stable pot and add light support for its upright 45- to 60-cm branches. Move it outdoors after frost danger, give it warmth, and water the full root zone while allowing excess to escape. Check moisture often in summer and leave room around the approximately 40-cm spread. Slender fruit begins dark green and becomes red at maturity, with the first harvest listed around 80 days after transplanting. Keep the pot labelled as a Korean heirloom hot pepper, especially if similar green cooking peppers are nearby. Wear gloves during extensive preparation, avoid touching your face, and clean tools afterward. Regular harvest helps the supported plant remain balanced and accessible.
Wildlife and pets
Life,around your plants.
Supporting wildlife
Korean peppers do not need a different pepper variety beside them to set fruit. Their flowers are self-compatible, with insects sometimes helping to move pollen. A nearby flowering strip can contribute to garden diversity, but allow sufficient access for picking and drying harvests instead of weaving flowering vines through the pepper branches.
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