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A classic frying pepper with long (20cm), thin walled fruits which are sweet and crunchy.
A heavy cropper great for pasta sauce.
Harvest fruits up to two weeks past edible stage. Cut around the top of the pepper and use the stem as a handle to twist out the core. Use the tip of a knife to flick out the seeds; rinse and dry seeds.
Allow seeds to air-dry on newsprint, coffee filters, or screens for several days. When a test seed can be cleanly snapped in half, seeds are dry enough for storage.
Store seeds in a cool, dry place.