Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Sunshine in snack size. Sweet Miniature Yellow Bell is a true bell pepper in a petite package—crisp, juicy, and zero heat (0 SHU)—bred for bite-size sweetness and prolific yields. Its flavor leans toward fresh sugar snap pea and apple skin with a gentle, floral finish; the bright yellow color holds beautifully in salads, on platters, or roasted whole.
Plants are naturally compact and tidy, about 18–24 inches tall with a bushy, branching habit that sets heavily even in containers. Glossy, dark green foliage frames clusters of mini blocky bells—typically 1.5–2.5 inches across—with thick walls and smooth shoulders. Fruit mature from glossy green to clear lemon yellow, deepening to rich gold at full ripeness. Despite their size, the walls are satisfyingly thick for crunch, and the cavities are small—perfect for one-bite stuffing.
On the palate, these minis deliver clean, sweet bell flavor without bitterness. They shine fresh as snackers, diced into salads, or sliced for lunch boxes. In the kitchen, they roast and blister quickly (ideal for sheet-pan meals and skewers), stuff beautifully with soft cheeses or grains, and pickle whole for crisp, jewel-toned jars. Their petite size makes fast work of sautés, eggs, and quick pan sauces where a pop of color and sweetness is the goal.
Rooted in the Mediterranean “frying pepper” tradition but selected for modern gardens and patios, Sweet Miniature Yellow Bell rewards growers with dependable sets, uniform fruit, and a long picking window. Whether you’re filling a market basket, packing a school snack, or topping pizzas with golden rings, this compact bell brings cheerful color and crowd-pleasing sweetness to everyday cooking—no heat required.
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Minimum Seed Count
25
Heat
Sweet
Scoville Heat Units
0 SHU
Soil pH
6.0–6.5
Soil Type
Loamy
Sunlight
Full sun
Plant Spacing
18 in
Row Spacing
24 in
Support
Stake
Ideal Soil Temp
80–90°F
Seed Depth
1/4 in
Sprouts in
10-21 Days
Frost Hardy
Tender
Scientific Name
Capsicum annuum
Maturity
70-79 Days
(from transplant)
Grow Location
In-ground bed, Raised bed, Containers, Greenhouse, High Tunnel, Community garden
Non-GMO Safe Seed Pledge
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How To Grow — Purple Beauty Bell (Capsicum annuum) Site and Light Full sun, 6 to 8 hours daily. Strong light helps the purple anthocyanin color hold. Gentle afternoon shade preserves color during extreme heat. Soil and Fertility Loose, well drained loam rich in organic matter. Target pH 6.2 to 6.8. Before the season begins, incorporate finished compost into the bed. Avoid heavy, fresh nitrogen once plants are growing. Excess leaf growth delays bloom and can mute color. Spacing and Support After plants are established in the bed, maintain 18 to 24 inches between plants and 24 to 30 inches between rows. Use a compact cage or low ring stake. Fruit clusters can bend laterals even on sturdy plants. Watering and Mulch Keep moisture even from bloom through harvest. Inconsistent watering toughens skins and invites blossom-end problems. Deeply water as needed so the entire root zone is moistened, then let the top inch dry slightly before the next irrigation. Apply 2 to 3 inches of clean straw or shredded leaves to stabilize soil temperature and reduce swings that affect sweetness and color. Feeding in Season Once flowering begins, feed lightly at regular intervals with a balanced fertilizer that supplies potassium and calcium. Do not overdo nitrogen during fruiting. Focus on potassium for wall thickness and calcium for clean blossom ends. Temperature and Season Management Best performance with days 70 to 85°F and nights 60 to 70°F. Flower drop is common above 95°F or when nights fall below 55°F. Use 30 to 40 percent shade cloth during heat spikes. Row cover helps during cool snaps. Black mulch or warmed beds help early growth in cool regions. Pruning, Airflow and Pollination Lightly thin dense interior leaves to improve airflow. Do not hard prune. Remove damaged foliage promptly. Flowers are self fertile. Small blooms from nearby herbs, such as basil and alyssum, increase pollinator activity and can improve set. Containers Use a high quality potting mix with added perlite or bark for drainage. Container plants dry faster, so check moisture frequently in hot weather. Water until slight runoff. Feed lightly every 10 to 14 days once flowering begins. A 5 to 7 gallon container works, 10 gallons improves yield and pod size. Common Issues and Integrated Pest Management Blossom drop due to heat or drought. Provide temporary shade and keep moisture steady. Blossom-end problems often link to uneven moisture or low calcium availability. Maintain even watering and avoid heavy ammoniacal nitrogen. Aphids, thrips, mites can be managed by encouraging beneficials with basil, coriander and alyssum. Spot treat with insecticidal soap or horticultural oil in evening hours. Sunscald and color fade on purple pods during extreme heat. Light afternoon shade maintains color and texture. Harvest and Postharvest Pick at deep glossy purple for crisp texture and raw uses, or at full red for peak sweetness and thicker walls. Cut with snips and leave a short stem to protect fruiting nodes. Rest harvests in shade 2 to 3 days to stabilize color and sugars before refrigeration.
Additional Tips - Miniature Yellow Bell Pepper (Capsicum annuum)
Harvesting
Stage options: Pick at glossy lemon to deep yellow for peak sweetness and fruity aroma. Early light green harvest gives a crisp, lightly grassy crunch for salads and quick pickles.
Clean cuts: Use fine-tip pruners to snip pods with a short stem. Pulling can tear pedicels and reduce future flowering.
Batch strategy: For uniform jars of whole pickles, plan one or two concentrated yellow harvests late season. For fresh snacking and lunches, take a steady trickle of coloring pods every few days.
Shade cure: After picking, air-cure 2 to 4 days in a single layer out of direct sun. This evens color and concentrates sugars before refrigeration or processing.
Flavor & Nutrition
Profile: Very sweet and juicy with citrus and melon notes, minimal bitterness, and thin tender walls compared to full-size bells.
Nutrient notes: Fully colored pods concentrate vitamin C and carotenoids that support bright color and antioxidant value.
Kitchen sweetness control: Leave ribs in for maximum sweetness and juice. For tighter texture in sauté, remove ribs and seeds to reduce moisture bleed.
Handling
Mild and kid friendly: Gloves are optional. Wash hands before touching eyes since pepper oils can still irritate slightly.
Clean transitions: Hot soapy water followed by a splash of vinegar removes residual oils from knives and boards before cutting fruit or cheese.
Storage & Preservation
Fresh hold: Refrigerate unwashed in a paper-lined container with the lid slightly ajar. Quality holds 7 to 10 days.
Roasting and peeling: Broil or pan-char until blistered, then peel for sweet strips in sandwiches, omelets, and antipasto.
Quick pickles: Pack whole or halved pods with garlic and mustard seed. Excellent for snacking and charcuterie boards.
Dehydrating: Slice into rings and dry at 115 to 120°F. Store whole rings, then grind as needed for a sweet pepper sprinkle.
Freezing: Dice or slice, freeze flat on a tray, then bag. Great for weeknight sautés, eggs, and pasta.
Kitchen Use
Everyday uses: Slice for salads, bento boxes, and hummus plates. Stuff whole with soft cheese or herbed grains for bite-size appetizers.
Cooking: Stir-fries, sheet-pan roasts, pizza, frittatas, and sweet pepper relishes. Fold diced roasted peppers into tuna or chicken salad.
Flavor pairings: Basil, parsley, lemon, olive oil, garlic, fresh cheeses, smoked paprika, and grilled poultry or fish.
Growing & Pruning Tips
Compact habit: Naturally small bells on branching plants. A low ring stake or compact cage keeps clusters from bending laterals.
Sun and airflow: Provide 6 to 8 hours of sun with good spacing. Light tip pinching at 8 to 10 inches encourages branching and a heavier set.
Set reliability: Flower set can stall above 95°F or with nights below 55°F. Add 30 to 40 percent shade cloth during heat spikes and keep soil evenly moist.
Containers & Watering
Container size: 3 to 5 gallons works, 7 gallons improves yield and pod uniformity.
Moisture: Maintain steady moisture. Wide dry to soak cycles can toughen skins and mute sweetness. Mulch to steady root temperature.
Companion Planting & Pollinators
Beneficials: Interplant with basil, coriander, and sweet alyssum to attract hoverflies and parasitic wasps that help manage aphids and thrips. Flowers also encourage bee visitation for heavier set.
Seed Saving
True-to-type selection: Choose pods that are uniformly small and blocky, ripening clean lemon to deep yellow with thin tender walls and concentrated sweetness.
Isolation: Separate from other C. annuum peppers if purity is important. Bag a few flower clusters with mesh or isolate by distance to reduce crossing.
Dry and store: Air-dry cleaned seeds 7 to 10 days. Bottle with a desiccant and store cool and dark. Test viability annually with a simple 10 seed germination check.
Common Pests & Problems — Sweet Miniature Yellow Bell Pepper (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew/sooty mold)
Controls: Blast colonies with water; follow with insecticidal soap or neem. Disrupt ant trails (they farm aphids). Plant nectar sources (alyssum, dill, yarrow) to support lady beetles/lacewings.
Spider mites (fine stippling, bronzing, webbing in hot/dry spells)
Controls: Raise humidity (mulch, water paths), hose leaf undersides, rotate horticultural oil and neem. In protected culture, release predatory mites (Phytoseiulus, Neoseiulus).
Whiteflies (adults flutter on disturbance; honeydew/sooty mold)
Controls: Yellow sticky cards near canopy; early-morning vacuuming of undersides; repeat soap/neem at 5–7 day intervals. Keep weeds down around beds.
Thrips (silvery scarring, twisted new growth; vector viruses)
Controls: Blue or yellow cards; remove spent blooms/weeds; apply spinosad (outdoor label) or insecticidal soap. Avoid mowing flowering weeds during bloom.
Flea beetles (shot-holes on young leaves)
Controls: Lightweight row cover until first flowers; diatomaceous earth bands at stems; trap crops (radish). Maintain clean, weed-free beds.
Cutworms (seedlings severed at soil line)
Controls: 2–3" collars around stems; remove plant debris; handpick at dusk where pressure is known.
Caterpillars (fruitworms/armyworms/loopers) (chewed leaves, entry holes in pods)
Controls: Scout daily and handpick; spray Bt kurstaki on small larvae. Mow tall grasses around plots to reduce moth habitat.
Pepper maggot (regional) (stings/larvae in pods)
Controls: Time harvests to beat peak oviposition; promptly remove infested fruit; use baited traps per local extension timing.
Slugs/snails (seedlings, low fruit damaged)
Controls: Iron-phosphate baits; beer traps; copper barriers; pull mulch back 2–3" from stems.
Diseases
Bacterial leaf spot (water-soaked specks → brown, defoliation)
Prevention: Certified clean seed; rotate 3+ years away from Solanaceae; avoid overhead irrigation; sanitize tools.
Management: Remove infected leaves; copper products can protect new growth (follow labels).
Anthracnose (ripe pods) (sunken lesions with orange spores)
Prevention: Mulch to block splash; space generously; drip irrigation.
Management: Rogue infected fruit immediately; consider protectant fungicides in warm, wet spells.
Phytophthora blight/root rot (sudden wilt; blackened crown; fruit collapse in wet soils)
Prevention: Raised beds, excellent drainage; avoid low spots and over-irrigation.
Management: Pull and discard affected plants; do not replant peppers in the same bed that season.
Powdery mildew (white film, often late season)
Prevention: Airflow, avoid excess N.
Management: Remove worst leaves; biofungicides (Bacillus-based, potassium bicarbonate) can suppress spread.
Verticillium/Fusarium wilts (one-sided wilt; vascular browning)
Management: Rotate out of Solanaceae; solarize where feasible; remove plants—no curative treatment.
Cracking/splitting (after rain following drought)
Fix: Keep moisture consistent; harvest promptly at full color.
Flavor dilution
Note: Over-watering and high N can mute sweetness; slightly lean, steady conditions improve sugars and crunch.
Monitoring & Prevention — Quick Checklist
Scout weekly, including leaf undersides and new growth.
Drip/soaker irrigation preferred; if overhead, water mornings only.
Space plants well; remove only problem foliage to keep canopy protective.
Mulch once soil warms to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers, tomatoes, potatoes, eggplants.
Sanitize tools; harvest promptly; discard diseased fruit rather than composting.
Q: How hot is the Miniature Yellow Bell?
Zero heat—typically 0 Scoville Heat Units (SHU). It’s bred for sweetness and crunch, not spice.
Q: How long does it take to mature?
Usually 65–80 days from transplant to full, bright yellow. You can harvest green for a milder, grassy-sweet flavor; full yellow delivers peak sweetness.
Q: How long does germination take?
Expect 7–21 days with steady warmth. Best results at 80–85°F (27–29°C) in a moist, fine seed-starting mix.
Q: Does it need special soil conditions?
Rich, well-drained loam, pH 6.0–6.8. Keep the root zone warm (70–85°F / 21–29°C) and avoid waterlogging.
Q: What spacing should I use?
Compact plants do well at 12–18 in (30–45 cm) between plants and 24–30 in (60–75 cm) between rows to maintain airflow.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Good airflow and pollinators can improve set.
Q: Can I grow Miniature Yellow Bell in containers?
Yes. Use 5–7 gallon pots with drainage. A small stake/cage helps when plants are loaded with fruit.
Q: How many peppers will one plant produce?
Commonly 40–100+ mini pods per plant over a long warm season with steady care.
Q: How should I harvest them?
Snip with clean pruners, leaving a short stem. Pick fully yellow for the sweetest flavor; frequent harvesting encourages more set.
Q: Best ways to store or preserve?
Refrigerate in a breathable bag for 1–2 weeks. Excellent for quick pickles, whole-roasted appetizers, stuffed mini bites, or dehydrated rings for snacks.
Q: Will cooking change the flavor or color?
Brief roasting or sautéing intensifies sweetness; prolonged heat may soften the yellow toward golden.
Q: Is it perennial?
In frost-free zones, peppers can be short-lived perennials. Elsewhere, grow as annuals or overwinter indoors (bright light, 60–70°F) after pruning by one-third.
Q: Why is my plant flowering but not setting fruit?
Low nights (<60°F/16°C), high heat (>95°F/35°C), drought, or excess nitrogen can stall set. Provide steady moisture, moderate feeding, and light shade during heat waves.
Q: Can it cross with other peppers?
Yes, with other Capsicum annuum nearby. If saving seed true to type, isolate varieties by distance or bag blossoms and hand-pollinate.
Q: Kitchen tips for miniature bells?
Use whole for sheet-pan roasts, skillet blistering, or cheese-stuffed appetizers. Raw, they’re ideal for lunch boxes, salads, and crudités—sweet crunch with no heat.
The ancestors of miniature yellow bells, like all chiles, first took root in the Americas. Indigenous farmers of Mesoamerica and the Caribbean domesticated wild Capsicum annuum into a tapestry of landraces, selecting for sweetness, thicker flesh, and colors that signaled ripeness. Peppers were food and medicine and symbol; seeds moved along canoe routes and footpaths, traded between communities and adapted to microclimates from coastal lowlands to highland milpas. Among early sweet forms, broader-shouldered fruits with sturdier walls were prized for roasting on hot stones, stuffing with maize or beans, and drying for winter cooking—culinary preferences that set the long arc toward what we now call “bell” types.
When Iberian ships carried pepper seed across the Atlantic in the sixteenth century, the crop entered a Mediterranean world steeped in roasting, stuffing, oil-preserving, and vinegar-pickling. Gardeners from Andalusia to the Balkans began choosing annuum lines that behaved like vegetables rather than spices: thick-walled, mild, and able to hold shape in the pan and in the jar. Over generations, market gardeners stabilized blocky forms with 3–4 lobes and smooth shoulders, while cooks folded them into peperonata, escalivada, ajvar, and lecsó. Selection favored sweetness, uniformity, and a reliable turn of color—traits rooted in Indigenous domestication, refined by Old World kitchens, and then carried back to the Americas by migrants.
“Miniature” bells emerged much later, in the twentieth century, as growers noticed naturally small, blocky fruits on compact plants—useful in greenhouses, cold frames, and city gardens with limited space. Seed houses and public breeders began fixing the combination of short internodes, heavy branching, early flowering, and reduced fruit size while keeping thick, juicy walls and a true bell shape. These “baby bells” answered evolving culture: patio and balcony gardening, snackable produce for lunch boxes, and catering trends that favored one-bite stuffed peppers. They also fit the realities of short-season regions, where smaller fruits color sooner and give reliable yields before autumn chill.
Yellow miniature bells, specifically, reflect an intentional embrace of the carotenoid pathway that expresses clear lemon-to-gold pigments (lutein/violaxanthin) without residual green. Culturally, yellow bells echo the golden pimientos that once filled canning jars across Southern Europe and the Americas. In kitchens, the color signals sweetness without heat; in markets, it brightens baskets and complements red, orange, and chocolate tones. Seedkeepers—on small farms, in family seed companies, and among community gardeners—stabilized yellow lines for even ripening, sunfast color on exposed shoulders, and pods that hold firmness when roasted or stuffed.
By the late twentieth and early twenty-first centuries, miniature yellow bells had become a bridge between traditions. They connect Indigenous domestication (the bell’s thick walls and mild flavor emerge from that ancient selection) to European and Mediterranean roasting-and-preserving arts, and onward to modern North American tastes for colorful, bite-size produce. In school gardens, they are kid-friendly sweet peppers; in CSA shares, they solve the “use it fast” dilemma; in restaurant kitchens, they roast whole in minutes and plate beautifully. For home seed savers, they’re a forgiving entry point: plants that thrive in containers, set many small fruit rather than a few large, and ripen cleanly even with cool nights.
Today, growing miniature yellow bells honors that entire lineage. Their compact habit suits raised beds and patios; their sweetness invites heat-shy eaters into the pepper family; their quick cooking respects weeknight rhythms while recalling older techniques—blister, peel, marinate; string to dry under eaves; tuck into autumn jars. Saved year to year, seed adapts to a gardener’s specific light and soil, just as it has for centuries. A handful of bright, lemon-yellow bells in the harvest basket is more than color—it’s a living record of cultural exchange: Indigenous innovation, Mediterranean refinement, modern urban practicality, all held in a small, thick-walled fruit with no heat and plenty of history.
Seed Saving — Miniature Yellow Bell Pepper (Capsicum annuum)
Goal: Maintain the true mini bell identity—small, blocky 2–3(4)-lobed fruit, palm-sized or smaller (typically 1.5–2.5 in / 4–6 cm tall), uniform lemon-to-deep yellow finish, thin-to-medium tender walls, mild sweetness, and heavy cluster set. Preserve compact plant habit, sturdy peduncles, and excellent seed vigor while keeping purity within C. annuum.
1) Selecting Plants for Seed Saving
Choose exemplars: Tag 8–12 vigorous, disease-free plants with tidy, upright architecture and strong branching. Look for true mini size, blocky shape with well-defined lobes, smooth shoulders, thin to medium walls that stay tender at full color, and clean yellow maturity without green cast. Favor plants that bear clusters and ripen evenly.
Cull off-types: Remove plants with elongated/conical fruit, oversized “standard” bell dimensions, collapsed lobes, tough thick walls, muddy yellow or persistent green shoulders, late/uneven coloring, weak peduncles, bitter flavor, or recurrent blossom-end issues. Discard plants with virus-like mosaics or sunscald cracking.
Maintain breadth: Save seed from multiple mothers (≥8) to retain mini size, cluster habit, and bright color.
2) Harvesting Seeds
Timing: Allow fruit to reach full yellow (some lines get a light amber blush). Holding 5–10 days past full color improves embryo completion and seed density. Late season: include fruit turning amber if interiors are fully mature.
Collection: Clip with sanitized pruners. Keep each mother plant’s lot separate and labeled.
3) Cleaning Seeds
Quarter or slit lengthwise; scrape seed/placenta into a labeled sieve/bowl.
Rinse gently in lukewarm water, rubbing to free threads until water runs clear.
For very dry fruit, dry-rub + winnow first, then brief rinse if needed.
Remove placental tissue; discard flat, pale, or specked seeds.
4) Drying Seeds
Single layer on labeled coffee filters/paper plates/screens.
Dry 7–14 days at 70–85°F (21–29°C), shaded and ventilated; avoid >95°F (35°C). Stir daily.
Optionally equalize with fresh silica gel in a sealed jar 24–48 h.
5) Storing Seeds
Envelope seeds; store in an airtight jar/foil pouch with silica gel.
Conditions: cool, dark, dry—refrigerator 35–45°F (2–7°C) recommended.
Viability: 3–5 years refrigerated; 5–8+ years ultradry & frozen. Warm to room temp before opening.
6) Testing Seed Viability
Paper-towel test with 10–20 seeds at 78–82°F (25–28°C); read at 5–10 days.
Target ≥85% germination. Optional priming: 0.5–1% H₂O₂ or mild kelp 30–60 min.
Tips for Successful Seed Saving
Isolation: Mini Yellow Bell is C. annuum; isolate 150–300 ft from other annuum peppers, or bag/cage branches or hand-pollinate.
Pollinators: For bagged branches, gently tap/vibrate flowers daily.
Records: Track plant IDs, fruit count per cluster, mini dimensions, color uniformity, wall tenderness, and any off-types (with photos + ruler).
Selection cues: Favor true minis with heavy cluster set, even yellow finish, sweet flavor, and firm, crack-resistant skins.
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Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Sweet - Miniature Yellow Bell Pepper
$200 USD
$600
Unit price /
Unavailable
Description
Sunshine in snack size. Sweet Miniature Yellow Bell is a true bell pepper in a petite package—crisp, juicy, and zero heat (0 SHU)—bred for bite-size sweetness and prolific yields. Its flavor leans toward fresh sugar snap pea and apple skin with a gentle, floral finish; the bright yellow color holds beautifully in salads, on platters, or roasted whole.
Plants are naturally compact and tidy, about 18–24 inches tall with a bushy, branching habit that sets heavily even in containers. Glossy, dark green foliage frames clusters of mini blocky bells—typically 1.5–2.5 inches across—with thick walls and smooth shoulders. Fruit mature from glossy green to clear lemon yellow, deepening to rich gold at full ripeness. Despite their size, the walls are satisfyingly thick for crunch, and the cavities are small—perfect for one-bite stuffing.
On the palate, these minis deliver clean, sweet bell flavor without bitterness. They shine fresh as snackers, diced into salads, or sliced for lunch boxes. In the kitchen, they roast and blister quickly (ideal for sheet-pan meals and skewers), stuff beautifully with soft cheeses or grains, and pickle whole for crisp, jewel-toned jars. Their petite size makes fast work of sautés, eggs, and quick pan sauces where a pop of color and sweetness is the goal.
Rooted in the Mediterranean “frying pepper” tradition but selected for modern gardens and patios, Sweet Miniature Yellow Bell rewards growers with dependable sets, uniform fruit, and a long picking window. Whether you’re filling a market basket, packing a school snack, or topping pizzas with golden rings, this compact bell brings cheerful color and crowd-pleasing sweetness to everyday cooking—no heat required.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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