Sheepnose Pimento

(Capsicum annuum) Of all the pimiento-type peppers we’ve tried, this is the best tasting, the best looking, and the most productive. This thick-walled Ohio heirloom is great for stuffing or canning, as the texture holds up well when cooked. Fresh peppers can be stored in the refrigerator to retain its unique and unmistakable sweet pimiento taste well into the autumn months. Sweet, 70-80 days from transplant.