Ratund Sweet Italian

Pepper

75d to harvest

Sun-warmed sweetness leads the way with Ratund Sweet Italian—its glossy, lantern-shaped peppers ripen to a rich, inviting color and hold a crisp, juicy bite. Ideal for sweet frying, they develop gentle caramel notes when heated while staying pleasantly firm, making them a favorite for skillet-style favorites and vibrant fresh use. Grow this compact, bushy plant for dependable harvests of uniform, flavorful peppers that look as good as they taste.

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What pest or disease issue is most common on Capsicum annuum (sweet Italian frying/salad peppers) and how do I treat it?

Watch for blossom-end rot (a calcium uptake problem) which shows as dark, sunken patches at the pepper bottom, and for aphids or thrips that can stunt new growth. Keep soil moisture even (especially after flowering) and feed with a balanced fertilizer; avoid letting the soil swing dry-to-wet. If you see lots of aphids/thrips, spray affected plants with insecticidal soap and repeat every 5–7 days until counts drop.

How often should I water Capsicum annuum during the main growing/fruiting phase?

During flowering and fruit set, water deeply when the top 1 inch of soil dries, typically every 2–3 days in warm weather (more often in containers, less in cool or mulched beds). Aim for consistently moist soil—peppers dislike drought stress, and uneven moisture is a common trigger for blossom-end rot and misshapen fruit. Mulch around plants to reduce moisture swings and help maintain steady uptake.

How can I tell when Ratund Sweet Italian peppers (Capsicum annuum) are ready to harvest at ~75 days?

Harvest when fruits are fully elongated and glossy, with firm walls; for sweet Italian types, color typically shifts to red from green as sugars develop. If you gently pinch the fruit and it snaps off easily with the stem intact, it’s ready; otherwise leave it a few more days. For best flavor, harvest regularly once they start coloring—overgrown fruit can slow new flowering.