Start seed indoors eight to ten weeks before the expected last frost. Sow approximately 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. A temperature of 24 to 29°C (75 to 85°F) supports emergence, which may take approximately one to three weeks depending on warmth and the seed lot. After germination, place seedlings under intense light and pot them on once sturdy enough. Harden plants gradually for about one week. Transplant only after frost danger has passed, when soil is warm and nights remain mild. Protect young plants from sudden cold and strong wind during their first days outdoors.
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Fruiting vegetable
Solanaceae
Organic fruiting vegetable seeds
Organic ‘King of the North’ sweet pepper (Capsicum annuum)
Capsicum annuum ‘King of the North’
Organic ‘King of the North’ is an open-pollinated sweet pepper adapted to short, cool seasons. Smooth, lobed, thick-walled fruit changes from glossy green to bright red, and crisp flesh becomes sweeter at maturity. Start seed indoors with steady warmth, then transplant after frost into full sun. Fertile freely draining soil, even moisture, and light support encourage harvest. Consulted sources list approximately 70 days from transplanting, although warmth and colour stage affect timing. Harvest green at full size or wait for red colour. This cultivar suits northern vegetable gardens and a large well-drained container. Regular picking and protection from early cold help make the most of its productive season.
Quantity
Approximately 25 organic seeds
Exposure
Full sun
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
King of the North
Type
Fruiting vegetable
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘King of the North’ sweet pepper (Capsicum annuum) is an open-pollinated cultivar valued for reliable production in short, cool seasons. Its smooth, lobed, broadly blocky fruit has thick walls and changes from glossy green to bright red at full maturity. Crisp flesh becomes sweeter as it colours and suits salads, grilling, stir-fries, and stuffed peppers. Consulted commercial sources list approximately 70 days from transplanting, a useful guide that still varies with warmth and harvest stage. This organic seed is especially relevant to northern vegetable gardens and also suits a large sunny container. Its early colour development helps gardeners obtain ripe red bells where longer-season cultivars may remain green.
Start seed indoors six to eight weeks before the last frost, approximately 5 mm deep in clean starting mix kept warm and lightly moist. Give intense light immediately after emergence, pot on before roots become crowded, and harden plants gradually. Transplant only after frost danger has passed, soil is warm, and nights remain mild. Select full sun, fertile soil amended with mature compost, and reliable drainage. Water deeply when the surface begins to dry without saturating roots. Mulch after soil warms to conserve moisture, while a stake or small cage supports loaded branches. Avoid excess nitrogen, which encourages foliage at the expense of flowers and fruit. Inspect leaf undersides and remove genuinely diseased material promptly.
Harvest green peppers when firm and full-sized, or leave them to turn red for greater sweetness. Full colour requires more warmth and time, so green harvesting can preserve usable fruit before cold nights in a short season. Cut the stem with a clean tool instead of pulling on a branch. Pick regularly and remove damaged fruit promptly. Use ‘King of the North’ raw, grilled, roasted, sautéed, or stuffed. Refrigerate cut fruit within two hours and follow a tested method for any shelf-stable preserve. To save seed, choose fully ripe fruit and isolate the cultivar from other Capsicum annuum peppers to reduce crossing. Label saved seed with cultivar, year, and harvest notes.
Planting guide
From planting to establishment.
Planting depth
5 to 6 mm (approximately 1/4 in)
Spacing / density
Space approximately 45 to 60 cm (18 to 24 in) apart
Establishment temperature
Approximately 24 to 29°C (75 to 85°F)
Establishment time
Approximately 7 to 21 days depending on warmth and seed lot
Best planting time
Transplant after frost danger when nights are mild
Propagation
Seed
Growing method
Sow indoors eight to ten weeks before the last frost, 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. Maintain approximately 24 to 29°C (75 to 85°F) until emergence without saturating the medium. As soon as seedlings appear, provide intense light for a long daily period and maintain good air circulation. Pot on when plants are sturdy enough, then fertilize very lightly. About one week before transplanting, gradually expose plants to outdoor sun, wind, and temperatures. Set them out after frost danger in warmed, fertile, well-drained soil in full sun. Space plants 45 to 60 cm (18 to 24 in) apart. Water deeply when the surface begins to dry and apply mulch after soil has warmed. Avoid excess nitrogen, which promotes leaves at the expense of fruit. A small stake supports loaded branches. Harvest green peppers or wait for full red colour, then continue picking regularly until autumn cooling. Monitor aphids and spider mites, especially under cover, and begin with suitable cultural controls. Remove badly damaged material and keep tools clean between plants. Check undersides of leaves regularly and isolate affected container plants when practical. Record key dates.
Soil and care
The right conditions.
Exposure
Full sun
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
Watering
Water deeply when the soil surface begins to dry; maintain even moisture without saturation.
Soil type
Fertile, organic-rich, well-drained soil
Fertilization
Incorporate mature compost before planting, then apply balanced fertilizer for fruiting vegetables according to label directions and, ideally, a soil test. Avoid excess nitrogen, which promotes foliage at the expense of blossoms and fruit. In containers, divide applications into smaller doses because frequent watering leaches nutrients more quickly. Never fertilize completely dry potting mix.
Seasonal care
In late winter, sow indoors eight to ten weeks before the last frost and maintain steady warmth until emergence. In early spring, place seedlings under intense light, pot them on, and begin very light feeding only after establishment. As days become mild, harden plants gradually, then wait for warm soil and stable nights before transplanting. In early summer, water deeply when the surface dries, remove weeds, and apply mulch once soil is warm. Install a stake before branches become loaded. During flowering, avoid excess nitrogen and maintain even moisture. In summer, monitor pests, remove genuinely diseased leaves, and pick firm fruit at either green or red stage. In containers, check water daily during hot periods. In late summer, continue harvesting to support ripening of remaining peppers. Before the first cold nights, gather usable fruit or temporarily protect a container. After the season, remove diseased debris, clean tools, and rotate with crops outside the nightshade family. During prolonged rain, improve airflow and avoid unnecessarily wetting foliage. Remove damaged fruit promptly. Record first harvest dates and the plant response to watering so next year’s culture can be adjusted. Do not compost clearly diseased tissue unless the system reliably destroys plant pathogens. Store unused seed in a cool, dry, clearly labelled place. Review these notes before ordering seed and planning the next indoor sowing date.
Container growing
A controlled environment.
Recommended pot size
At least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter
Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, with several drainage holes. Fill it with airy vegetable potting mix amended with a moderate amount of compost. Install a small stake at planting so roots are not damaged later. Place the pot in full sun in the warmest sheltered part of the patio. Water slowly until excess drains, then wait until the surface begins to dry before watering again. Check moisture daily during heat waves and never leave water standing in the saucer. After fruit set, use vegetable fertilizer at the labelled rate without multiplying applications. Rotate the pot when light comes mainly from one side. Pick firm green or red fruit regularly to lighten branches and support production. When nights cool, move the container temporarily to a bright protected place without treating the plant as cold hardy. Clean the container and tools at season’s end. Label the container and keep fruit beyond the reach of young children who might mistake it for a sweet pepper. During prolonged rain, shelter the pot enough to prevent waterlogging while preserving light and airflow.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Green fruit ripening to bright red
Harvest
Approximately 70 days from transplanting; harvest green at full size or red at maturity
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Fennel, kohlrabi
Salads, sandwiches, grilling, stir-fries, soups, and cooked fillings
From the garden to inspiration.
Rice-stuffed peppers — Wash four firm ‘King of the North’ peppers, cut off the tops, and remove seeds and membranes. Soften one small onion in 15 mL (1 tbsp) oil. Add 500 mL (2 cups) cooked rice, 250 mL (1 cup) diced tomatoes, herbs, and a pinch of salt; heat for five minutes. Set peppers in a baking dish, divide the filling, and add 125 mL (1/2 cup) water to the bottom. Cover and bake at 190°C (375°F) for approximately 30 minutes, then uncover until walls are tender and filling is thoroughly hot. Check temperature whenever filling contains perishable ingredients. Serve immediately and refrigerate leftovers within two hours. This preparation is not a canning method; follow a tested recipe for any shelf-stable product. Wash the board and knife after preparation and discard peppers showing decay. For a richer vegetarian version, add cooked beans while keeping the filling moist. Use a clean spoon for every handling step and cool leftover portions in shallow containers. Reheat only the amount needed.
Frequently asked questions
Everything toknow.
Specialist catalogues describe ‘King of the North’ as a reliable pepper for northern gardens. Its selection supports early production of useful-sized fruit that can colour red more readily during a cool season than many later types. Consulted sources list approximately 70 days from transplanting, but this number remains guidance: soil warmth, night temperatures, light, watering, and green versus red harvest stage all change the actual schedule. Start plants indoors, transplant only after frost, and select a warm site in full sun. Harvest full-sized green fruit if cold weather arrives before complete colouring. Recording transplant and harvest dates helps refine timing for the following season.
Yes. Harvest green fruit once it reaches full size and its wall is firm and glossy. It will provide a more vegetal flavour and crisp texture for salads, stir-fries, or grilling. When left on the plant, it gradually turns red and generally develops greater sweetness. Colouring requires more time and warmth, so green harvest remains useful as nights cool. Cut stems with a clean tool instead of pulling. Regular picking can support continued production. Refrigerate cut or damaged fruit promptly and discard peppers showing decay. Compare one green and one red fruit in the same recipe to identify your preferred stage.
Yes. Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, and make sure it has several drainage holes. Fill it with airy vegetable potting mix amended with compost. Place the pot in full sun in a warm, sheltered location, then water slowly when the surface begins to dry. Do not leave water standing in the saucer. Moderate fertilizer after fruit set supports the harvest without promoting only foliage. Rotate the container when needed for even light, add a small stake if branches bend under fruit, and check moisture daily during hot windy weather.
Both consulted commercial sources list approximately 70 days, although they do not always specify the same starting point or green versus red stage. Treat this timing as guidance. Begin when fruit reaches its characteristic large size and walls feel firm. Harvest green for a more vegetal flavour or wait for red colour and greater sweetness. Cut stems with a clean tool and pick regularly. Before the first cold nights, gather remaining usable fruit. Record transplant date, first green picking, and first red fruit to improve the following indoor sowing schedule. Refrigerate cut or damaged peppers promptly and discard any showing decay.
