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
Rich, velvety sweetness with classic Italian charm. Marconi Red is the deep crimson member of the beloved Marconi trio, prized for its crisp bite, concentrated sweetness, and sun-ripened tomato notes when roasted. Think bell pepper flavor with more depth and less water, perfect for grilling, stuffing, and raw snacking. If you want color that pops and flavor that lingers, this is your red standout.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets heavy clusters of long, elegant pods. Clean, dark foliage frames the fruit so the plants look ornamental well before ripening. Pods average 7 to 9 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully over flame. They mature from glossy green to a saturated, fire-engine red that signals peak sweetness and aroma; the firm flesh keeps its shape on the grill, in the pan, and in brine, and also dehydrates evenly for flakes and powder.
Bite into a fully colored pod and you get bright garden sweetness first, then a mellow, low-acid finish with hints of cherry and roasted corn. In the kitchen, Marconi Red shines on sheet pans, antipasto boards, and stuffed pepper recipes; sliced into rings, it brings crunch and color to salads, sandwiches, and pizzas. Charred and peeled, it purées into a silky, ruby sauce or soup; dried at peak color and ground, it yields a sweet, brick-red powder that lifts rubs, eggs, and roasted vegetables. Rooted in Italian market gardens and beloved by cooks for its balance of sweetness, texture, and yield, Marconi Red is the pantry-building Capsicum annuum you’ll harvest by the armful.
Timing: Start seeds 8–10 weeks before last frost. In cool or short seasons lean to 10 weeks for robust transplants.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist.
Temperature (germination): Maintain 80–88°F (27–31°C) using a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots.
Moisture & Air: Keep evenly moist. Use a humidity dome initially and vent daily to reduce damping-off.
Light (post-sprout): 14–16 hours per day. Lights 2–4" above canopy.
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C).
Potting Up: First true leaf to 2–3" cells, then up to 4–5" pots before transplant. Bury slightly deeper each step for stability without covering leaves.
Feeding: Start ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after pot-up if foliage pales or growth slows. Add Ca/Mg if deficiency symptoms appear.
Airflow/Conditioning: Gentle fan or daily brushing strengthens stems and lowers fungal risk.
Soil Temperature & Transplant Timing
Check soil at 2–4" depth at dawn for 3–5 mornings.
Soil minimum 65°F (18°C).
Night air minimum 55°F (13°C) for dependable set.
Ideal root zone 70–85°F (21–29°C) for quick establishment and early flowering.
Transplanting Outdoors
Hardening Off: 5–7 days of gradual exposure from shade to full sun and breeze.
Site: Full sun with warm exposure and good drainage. Loam or sandy loam, pH 6.2–6.8.
Bed Prep: Work in 1–2" compost plus balanced organic fertilizer. Avoid high nitrogen that delays ripening to red.
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows.
Support: Use stakes, cages, or Florida weave to support long fruits and prevent branches from snapping in wind.
Mulch: After soils warm, apply black plastic or woven fabric for earliness and weed suppression. In very hot areas, switch to straw to moderate root temps later in the season.
Watering: Aim for 1–1.25" (25–30 mm) per week including rainfall. Maintain steady moisture to prevent blossom drop and skin checking.
Season Extension: Row cover or low tunnels accelerate early vegetative growth. Remove or vent during bloom. Red ripening benefits from reflective mulch and a warm, sheltered microclimate.
Variety-Specific Notes
Crop time: 72–82 days from transplant to full-size green. 90–100 days to deep red with peak sweetness.
Harvest cues: Smooth, thick-walled pods 7–9" long. Pick green for yield or allow full red for roasting quality and sugar development.
Culinary or preservation uses: Outstanding as an Italian frying pepper, for roasting, grilling, and peeling. Ideal for jarred roasted peppers, antipasti, and sweet paprika-style powder when fully red and carefully dried.
Stress tolerances or sensitivities: More tolerant of heat than blocky bells but still sensitive to cold soils. Fruit-laden plants can lodge in wind without support.
Troubleshooting
Leggy seedlings: Boost light intensity and avoid overly warm day temps after emergence.
Slow coloring to red: Reduce excess nitrogen, ensure full sun and good airflow, and maintain steady moisture.
Branch breakage under load: Stake or weave early, especially before fruit lengthens.
Micro cracking after storms: Maintain mulch and consistent irrigation. Harvest soon after heavy rain events.
Sunscald on red fruit: Keep moderate leaf cover. Provide temporary shade during extreme heat if needed.
Aphids, thrips, mites: Rinse with water early day, improve airflow, use sticky cards and insecticidal soap when necessary.
Fungal leaf spots: Water at soil level, space adequately, prune only lightly for airflow, and remove affected tissue promptly.
How to Grow — Marconi Red (Capsicum annuum — Italian frying type, deep red sweetness)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost for earliest red ripening.
Germination: Maintain 78–85°F (25–29°C) on a heat mat; emergence in 7–14 days. Vent humidity domes daily; bottom-water to limit damping-off.
Lighting: 14–16 hrs/day under LED/T5 lights at 2–4" above seedlings; rotate trays and use a gentle fan for sturdy stems.
First feed & pot-up: Begin ¼-strength balanced feed at first true leaves; up-pot to 3–4" containers as roots fill cells.
Harden off 5–7 days.
Transplant after nights >55°F (13°C) and soil >60°F (16°C). Black mulch accelerates early growth and color later.
Amendments: Incorporate 2–3" compost plus a light organic base (e.g., 4-4-4). Add a pinch of sulfate of potash (K) to build sugars and color; in very sandy soils include gypsum (Ca) for cell strength and to reduce BER.
Raised beds/fabric pots: Promote drainage and warm roots—key to the deep, jammy red finish.
Watering
Provide 1–1½ inches/week; more during flowering/fruit fill as needed.
Water deeply but infrequently for resilient roots.
Best method: Drip/soaker at soil level to reduce foliage wetness and disease.
If overhead watering is unavoidable, irrigate early morning so leaves dry by dusk.
Flavor note: Even moisture supports thick, sweet walls; large wet–dry swings can cause thin walls or sunscald on ripening red pods.
Fertilizing
During vegetative growth, apply a balanced fertilizer every 2–3 weeks.
At first bloom, move to low-N, high-K feeding to prioritize flowers/fruit and promote sugar accumulation for roasting and sauces.
Avoid late nitrogen spikes—these delay red coloration and shift energy into leaves.
Weeding & Mulching
Keep rows weed-free—pepper feeder roots are shallow.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed gently; root injury can trigger flower drop and BER.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for yield and rich color.
In heat waves (>95°F / 35°C), provide light afternoon shade; maintain steady moisture to preserve pollen viability and prevent sunscald.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Long, heavy pods ask for ring stakes or a small cage to prevent lodging and keep fruit straight, clean, and evenly lit.
Companion Planting
Good companions: Tomatoes, basil, parsley, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi (suppress growth).
Interplant alyssum, dill, coriander to recruit hoverflies/lacewings that curb aphids and thrips—essential for blemish-free frying peppers.
Container Growing
Use 10–15+ gallon pots with a high-quality, free-draining mix; larger volumes stabilize moisture for thicker walls and sweeter flavor.
Containers dry quickly—check moisture daily.
Shade pot sides mid-summer; elevate containers off hot surfaces. Fabric pots improve aeration and root temperature control.
Pruning & Training
Tip-pinch once early for branching and more flower sites.
Later, remove only interior congestion to keep airflow high and ripening even. Heavy pruning midseason slows the first red flush.
Season Extension
Row cover/low tunnels speed spring growth; remove/vent during bloom for pollination. In fall, a light frost cloth buys time for the final crimson turn used for roasting, strips, and drying.
Harvest & Seed Saving
Harvest fully red, glossy pods for peak sweetness and concentrated flavor; green stage offers a mild, grassy sweetness for frying.
Cut with pruners—long pods can tear nodes if pulled.
For seed, choose fully red, straight, uniform pods on vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other sweet frying annuum to keep the Marconi Red line true.
Additional Tips — Marconi Red (Capsicum annuum)
Harvesting
Ripeness cues: Harvest when pods turn deep crimson red with glossy skin and firm walls. Green or turning-color pods are usable, but true jammy sweetness and aroma peak at full red.
Cut, don’t pull: Long pods can kink branches; use clean pruners and leave a short stem to protect nodes and keep the next flush coming.
Pick rhythm: During peak, harvest every 2–3 days to prevent overmature pods from wrinkling and to sustain heavy bloom.
Field finish: If cool nights slow color, pick nearly red and finish 1–2 days at room temperature on a breathable rack.
Flavor & Nutrition
Profile: Rich, tomato-friendly sweetness with very low bitterness and no grassy edge; roasts to a concentrated, candy-sweet profile.
Nutrition: At red, Marconi concentrates vitamin C, lycopene-adjacent carotenoids, and polyphenols; excellent for raw plates and roasting.
Culinary behavior: Walls soften to a silky texture without collapsing, ideal for slow roasts and pan confits.
Handling
Gentle crates: Avoid stacking heavy loads; long pods scuff easily.
Peeling aid: For ultra-smooth sauces, blister → steam → peel. A paper bag or covered bowl speeds skin release.
Storage & Preservation
Fresh storage: Unwashed pods in a paper-lined vented box; wash just before use.
Roast & freeze: Broil or grill to blister, steam 10 minutes, peel, and freeze strips flat. Keeps flavor perfectly for winter sauces.
Confit: Slow-cook strips in olive oil with garlic and thyme until tender; refrigerate and use within a week (food-safety note: always chill promptly).
Pickling: Sweet flesh makes standout red pepper rings—try red wine vinegar, sugar, oregano, and garlic.
Dehydrating: For sweet flakes/powder, dry at 115–120°F to protect color and aroma; grind just before use.
Fermentation: 2–2.5% salt mash, 7–10 days for a sweet-savory red pepper paste that folds into spreads and sauces.
Kitchen Use
Antipasti & tapas: Roast, peel, and dress with olive oil, garlic, sherry vinegar, parsley—serve with anchovy or burrata.
Pasta & pizza: Blend into rosso crema (roasted Marconi + cream) for gnocchi; layer on pizzas with fennel sausage and basil.
Panini & salads: Sweet strips elevate Italian sandwiches, grain salads, and caprese variations.
Stuffed peppers: Fill with herbed rice, farro, goat cheese, or sausage; bake until tender.
Support: Use ring stakes or a small cage—heavy sets of long pods can bow branches.
Sun & airflow: Full sun promotes uniform red color; light interior thinning after first set helps even ripening and reduces disease.
Feeding: Side-dress with a K-forward fertilizer at first blush to support sugar development and cell firmness.
Containers & Watering
Container size: 10–15 gallons for best sweetness and pod length.
Irrigation: Maintain steady moisture; erratic watering leads to thinner walls and less sweetness. Mulch is highly beneficial.
Companion Planting & Pollinators
Beneficials: Alyssum, dill, fennel, and marigold bring beneficial insects; basil and oregano improve kitchen synergy and attract bees.
Seed Saving
Selection: Save from fully red, straight, uniform pods with classic Marconi length.
Isolation: Separate from other long sweets and frying types to protect shape/sweetness.
Dry & store: Air-dry seeds 7–10 days; store airtight with desiccant, cool and dark; record plant vigor/yield notes for future selection.
Common Pests & Problems — Marconi Red (Capsicum annuum)
Insects & Mites
Aphids (dense colonies on tender shoots; curling leaves; sticky honeydew leading to sooty mold)
Controls: Spray with a strong water jet; treat with insecticidal soap or neem. Remove ant colonies that protect aphids. Encourage lacewings and lady beetles by companion planting with nectar-rich flowers.
Spider mites (bronzed stippling, webbing in hot/dry weather)
Controls: Maintain humidity by mulching; rinse undersides of leaves; alternate neem and horticultural oils. Predatory mites such as Phytoseiulus persimilis help suppress outbreaks.
Whiteflies (clouds of tiny insects when disturbed; honeydew on undersides of leaves)
Controls: Place yellow sticky traps; vacuum plants early in the day; spray neem/soap weekly; manage weeds around crop edges.
Thrips (silver streaks, twisted leaves, vectors of viruses such as TSWV)
Controls: Blue sticky cards; weed sanitation; remove old blooms; spinosad sprays at label rates.
Flea beetles (tiny pits and shot-holes on young foliage)
Controls: Protect seedlings with lightweight row covers; trap crops like radish; dust stems with diatomaceous earth.
Cutworms (seedlings cut off at soil line during night feeding)
Controls: Place collars around stems; clear debris and weeds; scout in evenings and handpick larvae.
Caterpillars (fruitworms, armyworms) (holes in pods, chewed foliage, frass pellets inside fruit)
Controls: Handpick daily; spray Bt while caterpillars are small; mow grassy borders to limit moths.
Pepper weevil / fruit borers (southern hazard; punctured pods, larval tunneling, premature fruit drop)
Controls: Harvest peppers quickly; destroy dropped fruit; maintain sanitation; regional extension services may provide pheromone trap timing.
Diseases
Bacterial leaf spot (tiny water-soaked lesions → dark spots, leading to defoliation)
Prevention: Start with clean seed; rotate out of Solanaceae for 3+ years; avoid overhead watering; sanitize pruning tools.
Management: Remove infected leaves; copper-based sprays can help protect new growth.
Anthracnose (sunken lesions with orange spore masses on ripening pods)
Prevention: Mulch to stop splash; provide airflow and drip irrigation.
Management: Remove diseased fruit; use fungicide protectants if conditions are humid.
Phytophthora blight / root rot (plants wilt suddenly; blackened stems at base; pods rot when soil-contacted)
Prevention: Raised beds, excellent drainage, avoid standing water.
Management: Pull and destroy infected plants; avoid replanting peppers there that season.
Powdery mildew (white powdery coating on leaves, late season)
Prevention: Space plants well, prune lightly for airflow, avoid heavy nitrogen.
Management: Remove heavily infected leaves; biofungicides suppress spread.
Mosaic viruses (CMV, TEV, TSWV) (mottling, puckered leaves, stunted plants, malformed pods)
Prevention: Control vectors; rogue infected plants; sanitize hands/tools; avoid handling tobacco before working with peppers.
Physiological & Environmental Issues
Blossom end rot — irregular watering disrupts calcium transport. Maintain even irrigation, mulch, avoid root stress.
Poor fruit set — extreme heat or cold, excess nitrogen, or drought. Shade cloth, steady water, and balanced feeding help.
Sunscald — pale or tan patches on fruit; maintain leafy canopy.
Edema — corky patches from erratic watering; maintain consistent irrigation.
Flavor dilution — excessive water and nitrogen reduce sweetness; moderate stress enhances fruit quality.
Monitoring & Prevention Checklist
Scout plants weekly, especially undersides.
Use drip irrigation to avoid splash.
Maintain spacing for airflow.
Mulch once soil warms.
Rotate out of Solanaceae 3+ years.
Sanitize tools and discard diseased fruit.
Marconi Red (Capsicum annuum) — FAQs
Q: How hot is Marconi Red?
Sweet pepper. 0 SHU. Flavor is full and sugary when fully red, excellent for roasting.
Q: How long does it take to mature?
About 75–100 days from transplant, with best sweetness at deep red color.
Q: How long does germination take?
7–14 days at 75–85°F. Warmth and steady moisture are important.
Q: Does it need special soil conditions?
Well-drained, fertile soil at pH 6.2–6.8. Even moisture and full sun build thick walls and size.
Q: What spacing should I use?
18–24 inches between plants, 24–30 inches between rows. Light staking helps with heavy fruit loads.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Airflow improves fruit set.
Q: Can I grow Marconi Red in containers?
Yes. A 7–10 gallon pot with a cage or stakes is ideal.
Q: How many peppers per plant?
Often 10–25 long pods per plant, with larger counts in long seasons.
Q: How do I harvest and handle?
Snip pods when fully red for peak sweetness. Handle gently to avoid tearing stems.
Q: Best ways to store or preserve?
Fire-roast and freeze, pack roasted strips in oil, pickle, or dry into sweet flakes. Fresh slices freeze well for quick cooking.
Q: Does cooking change the flavor?
Roasting deepens sweetness and adds char. Quick cooking keeps a fresh, bright note.
Q: Is it perennial?
Usually grown as an annual. Overwinter indoors if you want an early start next season.
Q: Why are my peppers not turning red?
Cool nights, low light, or early picking. Increase sun exposure and allow full ripening time.
Q: Can it cross with other peppers?
Yes within Capsicum annuum. Isolate when saving seed to preserve Marconi form and sweetness.
Q: How do I use it without overwhelming other flavors?
Use roasted strips in antipasti and sandwiches, stuff and bake, or slice fresh for salads. Its sweetness complements acids and herbs.
Q: Is it ornamental?
Yes. Long scarlet pods are beautiful on the plant and in ristras or kitchen displays.
Q: Is it safe to handle and eat?
Yes. No heat. Wash and dry before preparation.
Q: Why are pods narrow or curved?
Heat or water stress during fruit set. Maintain steady irrigation and provide afternoon shade during heat spikes.
The Marconi Red, like its golden sibling, descends from peppers first cultivated by Indigenous peoples of the Americas, who selected sweet, thick-walled fruits alongside hot varieties. When these peppers reached Italy via early colonial trade, farmers embraced them enthusiastically, incorporating them into Mediterranean agriculture. Over generations, the Marconi pepper type emerged, named for Italian growing regions where it became beloved. The red form, in particular, became a symbol of ripeness and abundance, its vivid scarlet pods embodying both tradition and vitality.
Indigenous farmers prized sweet peppers for their ability to be eaten fresh, roasted, or preserved without overwhelming heat. Italian growers carried this wisdom forward, selecting for flavor, productivity, and adaptability to local soils. The Marconi Red reflected centuries of such stewardship, producing long, tapering fruits with a sweetness that intensified when roasted. In this way, the pepper bridged worlds: it was born of American domestication but flourished under European adaptation.
In Italian kitchens, Marconi Red peppers became central to countless dishes. Roasted, their flesh turned smoky and tender, perfect for salads, sandwiches, or pasta sauces. Fried in olive oil, they became rustic contorni. Stuffed with rice, herbs, or meats, they graced family tables as hearty, celebratory fare. Their sweetness balanced salty cheeses and cured meats, making them indispensable in both peasant and noble kitchens. For many families, jars of roasted or preserved red peppers were staples that sustained households through winter.
Culturally, the red Marconi carried strong symbolism. Red has long represented vitality, fertility, and passion in Mediterranean traditions, and the pepper became a natural emblem of these values. Its long, scarlet pods hanging in gardens were both sustenance and decoration, reminders of summer’s abundance. Farmers appreciated its dependable yields and the way its flavor deepened with ripening.
In the modern era, Marconi Red peppers have become international, grown by gardeners worldwide who seek both their beauty and their flavor. They remain tied to Italian culinary identity but also belong to a global pepper heritage that began in the Americas. Their thick walls and sweet flavor make them versatile for roasting, frying, stuffing, or fresh use, while their scarlet color ensures they command attention on any table.
To grow Marconi Red is to participate in a lineage that bridges Indigenous domestication and Italian creativity. Each red pod carries a story of exchange, adaptation, and continuity, a reminder that peppers are both food and culture, both nourishment and symbol.
Goal: Maintain the classic red Marconi identity - thick-walled, 7 to 9 inch elongated frying pepper with sweet flavor, clean color progression green → full red, and uniform gentle taper and blunt tip - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 healthy, vigorous plants with upright habit and good branching. Fruits should be long, straight to gently curved, 2 to 3 inches wide at shoulder, with thick walls and a smooth, glossy finish at full red. Seek plants that ripen evenly to a deep red without persistent green shoulders.
Cull off-types: Exclude plants producing short blocky bells, very narrow stringy pods, thin walls, twisted or highly curved fruits, muddy brick red color, slow or patchy ripening, weak peduncles, or off flavors. Remove plants showing virus-like mosaics, poor fertility, or chronic sunscald.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve length, wall thickness, sweetness, and uniform red maturity.
2) Harvesting Seeds
Timing: Allow pods to reach full, saturated red on the plant. Holding 5 to 10 days past full color improves embryo completion and seed fill. Late season slightly over-red fruit is acceptable for seed maturity if sound.
Collection: Clip with sanitized pruners. Harvest fully colored, unblemished pods from each mother plant and keep lots separate and labeled.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental tissue until water runs clear.
Dry-rub + winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a quick rinse if needed.
Inspection: Remove pith and placenta fragments. Discard flat, pale, dark specked, or immature seeds.
4) Drying Seeds
Method: Spread in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F (21 to 29°C), shaded, well ventilated. Avoid direct sun and temperatures above 95°F (35°C).
Duration: 7 to 14 days, stirring daily until seeds are hard and free flowing. Optional 24 to 48 hour finish sealed with fresh silica gel to equalize moisture before final pack.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F (2 to 7°C) recommended.
Viability: 3 to 5 years refrigerated, 5 to 8+ years when ultra dry and frozen. Always warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F (25 to 28°C). Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming (optional): 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can improve synchronization in older seed.
Tips for Successful Seed Saving
Isolation: Marconi Red is C. annuum and crosses readily with other annuum types. Use 150 to 300 ft isolation. For foundation purity, bag or cage select branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom for reliable set.
Record keeping: Document plant IDs, isolation method, harvest dates, red color uniformity, wall thickness, fruit length and shoulder width, and any off-types. Photograph representative red pods for reference.
Selection cues: Prioritize plants with fast, uniform ripening to a deep red, thick crunchy walls, straight to gently curved fruits with blunt tips, and consistently sweet, aromatic flavor. Favor strong peduncles and pods that resist sunscald and internal browning.
Culinary Uses, deep-red roaster with concentrated sweetness
Roasted red pepper strips (signature): Char whole pods until blackened, steam, peel, and slice. Dress with olive oil, garlic, and red wine vinegar; serve over beans, grilled meats, or folded into tacos and quesadillas.
Peperonata rosso: Slow-stew red Marconi with onion, tomato, and herbs until jammy. Spoon onto polenta, toast, or mix into rice and beans.
Romesco & pipián rojo hybrids: Blend roasted Marconi Red with toasted pumpkin or sesame seed, dried chile (pasilla/ancho for gentle depth), garlic, and vinegar for a sauce that bridges Iberian and Mesoamerican traditions.
Stuffed & fire-baked: Fill with herbed barley/rice, cheese, or spiced mushrooms; bake until tender and slightly blistered.
Sweet paprika & harissa base: Smoke lightly, dry peeled strips thoroughly, and grind into a sweet paprika. For harissa-style pastes, blend with garlic, cumin, coriander, and a touch of hot chile.
Salsas & soups: Purée roasted red peppers with tomato and epazote for a mellow, brick-red salsa; add to tomato soups to reduce acidity and add body.
Grill & salad: Grill halves skin-side down until charred; peel and slice into salads with beans, corn, and squash for color and sweetness.
Heat control tips: Naturally heatless; pair with a measured amount of serrano/jalapeño if desired.
Preservation and Pantry Value
Freezer staple: Roast/peel and portion in oil-tossed strips; freeze flat for easy access.
Dehydration & powder: For premium powder, dehydrate peeled strips at low temp with strong airflow; grind immediately before use to preserve aromatics.
Ferments & relishes: Lacto-ferment diced red pepper for sandwich relishes; or ferment a roasted purée for a tangy spread.
Pickling: Roasted pieces and red rings keep vibrant color in brine; ideal for antipasti and market jars.
Flavor Benefits beyond heat
Deeper, berry-like sweetness and roasted caramel notes; adds umami-like roundness to sauces and stews.
Thick flesh emulsifies sauces naturally—less oil needed for creamy mouthfeel.
Garden and Ornamental Benefits
Long, tapered pods ripen green → crimson with high visibility for harvest; excellent for roaster drums and broilers.
Heavy set and reliable size uniformity; strong peduncles reduce drop and bruising.
Pairs beautifully with Golden in mixed-color harvests.
Traditional and Practical Uses (Indigenous foodways focus)
Comal & smoke-drying: Roasting on comales and hanging to dry are practices embedded in Indigenous kitchens across the Americas; Marconi Red’s thick walls respond especially well—producing sweet powders akin to non-pungent paprika for stews with corn and beans.
Nixtamal companions: Roasted red strips fold into tamales, gorditas, and calabacitas; sweet peppers soften bitter greens and bean pots in community meals.
Seedkeeping narrative: Featuring American-domesticated Capsicum with Italian market selection lets you tell a story of trans-Atlantic exchange while centering Native techniques that make these peppers sing.
Safety and Handling always
Broilers and grills can produce hot steam and char—ventilate and use tongs/gloves.
For long-term oil packing, follow tested canning/acidification protocols or keep refrigerated and use promptly.
Suggested Pairings
Savory: onion, garlic, olive oil, bay, thyme, Mexican oregano.
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 - Marconi Red
$200 USD
$600
Unit price /
Unavailable
Description
Rich, velvety sweetness with classic Italian charm. Marconi Red is the deep crimson member of the beloved Marconi trio, prized for its crisp bite, concentrated sweetness, and sun-ripened tomato notes when roasted. Think bell pepper flavor with more depth and less water, perfect for grilling, stuffing, and raw snacking. If you want color that pops and flavor that lingers, this is your red standout.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a branching habit that sets heavy clusters of long, elegant pods. Clean, dark foliage frames the fruit so the plants look ornamental well before ripening. Pods average 7 to 9 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully over flame. They mature from glossy green to a saturated, fire-engine red that signals peak sweetness and aroma; the firm flesh keeps its shape on the grill, in the pan, and in brine, and also dehydrates evenly for flakes and powder.
Bite into a fully colored pod and you get bright garden sweetness first, then a mellow, low-acid finish with hints of cherry and roasted corn. In the kitchen, Marconi Red shines on sheet pans, antipasto boards, and stuffed pepper recipes; sliced into rings, it brings crunch and color to salads, sandwiches, and pizzas. Charred and peeled, it purées into a silky, ruby sauce or soup; dried at peak color and ground, it yields a sweet, brick-red powder that lifts rubs, eggs, and roasted vegetables. Rooted in Italian market gardens and beloved by cooks for its balance of sweetness, texture, and yield, Marconi Red is the pantry-building Capsicum annuum you’ll harvest by the armful.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
