King of the North Pepper

King of the North is a standout sweet bell pepper variety specifically bred for performance in cool, short-season growing conditions. The blocky, thick-walled fruit is sweet and flavourful, ripening from green to vibrant red. Perfect for fresh eating, stuffing, or roasting, this pepper consistently delivers reliable yields even in less-than-ideal weather. Plants are compact yet productive, making them a great option for containers, patios, and smaller gardens.

Where Can You Grow King of the North Pepper?
Well-suited for Zones 3-9, this variety thrives in full sun and benefits from warm, sheltered growing spots. In coastal or northern climates, planting in raised beds, greenhouses, or large patio containers helps maximise heat and boost fruit production.

History and Historical Uses
King of the North was developed with northern growers in mind, offering an early-maturing, cold-tolerant option for gardeners traditionally challenged by bell pepper cultivation. This variety has been appreciated for decades in regions with shorter summers, valued for its ability to set fruit reliably and ripen fully in cool climates.

Canadian Zone Information
Zones 8-9: Direct sow or transplant outdoors after last frost; consistent fruiting through summer.
Zones 5-7: Start indoors 6-8 weeks before last frost; transplant in late spring.
Zones 3-4: Start indoors early; grow in containers or greenhouses for best success.

How to Grow and Harvest King of the North Pepper

Planting: Start seeds indoors 6-8 weeks before last frost. Transplant into well-drained soil in full sun once night temperatures are consistently above 10°C.
Watering: Water deeply and consistently, especially during flowering and fruit set.
Harvesting: Harvest when fruit reaches full size and colour. For best flavour, allow to ripen to red.
Maintenance: Stake or cage if needed; mulch to retain soil warmth and moisture.

Seed Saving Tips for Future Supply

Select Ripe Fruit: Choose healthy, mature peppers that have fully ripened.
Extract Seeds: Cut open fruit, scrape out seeds, and rinse clean.
Dry and Store: Spread seeds to dry in a well-ventilated space for 1-2 weeks.
Store: Keep in a cool, dry, dark place; viable for 4-5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)