FISH PEPPER SEEDS

Capsicum annuum

An American heirloom with a storied history. Originating in Maryland, the original Fish was selected and maintained by black gardeners and farmers for use in black-owned oyster and crab houses in Jim Crow era Baltimore. The immature peppers were white and could be dried to retain that color, giving fish dishes and white sauces “invisible" heat. These precious seeds were gifted to the grandfather of historian William Woys Weaver by Horace Pippin. Weaver eventually introduced this pepper to the modern seed trade, which promptly went to work destroying the most remarkable and valuable culinary aspect of this strain, which is the white immature pods.

Poor stewardship aside, there are still good reasons to sow these seeds, which do occasionally throw beautiful ghostly white plants and pods. Most plants have some degree of variegation, and some are almost entirely white. Most pods will be marvelously striped, generally green with white, but some white with green. It is the white plants and pods that you want. Seed savers with the heart to do so should cull green plants, and even fairly variegated plants that produce only green pods. Isolation is also an absolute necessity, as the flowers of these plants seem to be more susceptible to cross-pollination than common C. annuum. Though peppers are self-fertile, punctual hand-pollination may be worthwhile in this case. Please help return this unique selection to its former glory!

Fish peppers are moderately hot at all stages of maturity, comparable to a good jalapeño or mild serrano. The ripe pods of all plants are a beautiful glossy red, and these ripe fruits make great hot sauce and a nice spicy sambal. But it is the unripe white pods that are the real star, and the raison d'etre for this magical and historic pepper.

Grow out several plants to increase the odds of growing some true to type. At least a dozen should be grown together for seed saving purposes.

Packet contains at least 30 seeds.