Turkish variety produces huge yields of long, thin sweet peppers Initially pale green, ripening to red when mature, this variety is well-suited for fresh eating, frying and pickling GMO-free, chemical-free, USA-grown seeds; Regularly tested to ensure at least 85% germination Durable packaging protects seeds from light and moisture, extending the survival of the seeds by years; A great choice for preparedness seed vaults; Resealable zipper tops make for convenient storage and planting (Capsicum annuum) Turkish variety produces huge yields of long, thin sweet peppers. Initially pale green, ripening to red when mature, this variety is well-suited for fresh eating, frying and pickling. When harvesting for pickling, it is best to select young, green peppers as they tend to produce crispier pickles. 75 days to harvest. 25 seeds/pkt. CULTURE: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well-moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart.