History states that Fransican monks brought the seeds back in the 16th century from Tabasco in Mexico to Hebron in Galicia. At the time they were harvested red and powdered and it was only during the early 1700's that they started to be panfried and eaten green.
Mid-early, mild. Medium-sized, bushy plant. Medium to long flat, conical light green fruits, turning red when ripe. Meaty and very tasty. Traditionally in Galicia they are panfried in olive oil, salted with sea salt and served with beer. Sow Feb-Jun
Approximate seeds quantity:@100
Don’t give up on these seeds, as they take an eternity to germinate. I’ve managed to get some pretty impressive crops in my south facing greenhouse in North Yorkshire over the years, which is pretty good considering it’s a thousand miles, or so, further north than where they normally grow.
I love Padron peppers, they’re the Spanish ‘tapas’ peppers and are fantastic grilled or pan fried and salted. Also wonderful preserved by roasting in a light coating of olive oil with garlic salt & pepper - potted up into hot jars and sealed with hot olive oil - yum mate -seriously yum. Anyhow, I bought seed from Franchi, because I’m generally impressed by the quality of everything I’ve bought from them. They germinated well and are doing fine but, though I have good expectations, this is too early to review anything beyond that. G’wan buy some and get them sown pronto!