Bull Horn Sweet Frying Pepper Seeds – Corno di Toro, Heirloom (Capsicum annuum)

Bull Horn Sweet Frying Pepper – Corno di Toro, Heirloom, Organically Grown

Capsicum annuum | Annual | 75–87 Days to Maturity

Corno di Toro — Italian for “Horn of the Bull” — is a revered Italian heirloom frying pepper that earns its dramatic name. Sturdy plants grow up to 4 feet tall, producing an abundant harvest of 8–12 inch long, tapered, bull-horn-shaped fruits with thick, meaty walls and an exceptionally sweet, rich flavor. The fruits ripen from green to a deep, glossy crimson red — intensely flavorful and not hot at all. Whether roasted over an open flame, sautéed in olive oil, stuffed and baked, or eaten fresh off the vine, Corno di Toro delivers a taste of Italy that will make it a permanent fixture in your garden.

Plant Details

• Species: Capsicum annuum
• Type: Heirloom Italian Sweet Frying Pepper (Corno di Toro)
• Days to Maturity: 75–87 days from transplant
• Fruit Size: 8–12 inches long × ~1.5 inches wide at shoulder; tapered, horn-shaped
• Color Progression: Green → Deep Crimson Red
• Heat Level: None (0 SHU) — pure sweet frying pepper
• Plant Height: Up to 4 feet; large, upright, heavy-yielding
• Planting Depth: ¼ inch
• Spacing: Sow 2 inches apart; thin to 20–30 inches; 3 feet between rows
• Zones: 3–9
• Organic & Open-Pollinated: Yes

Soil & Water

Plant in deeply worked, well-drained soil enriched with generous organic matter; target pH 6.0–6.8. Water deeply and consistently, maintaining 1 inch per week. Apply soaker hoses during hot, dry spells. Mulch around the base to conserve moisture and regulate soil temperature.

Planting & Growing Tips

• Start seeds indoors 8 weeks before the last expected frost date.
• Sow ¼ inch deep in organic seed-starting mix; maintain 80–85°F (27–29°C) soil temperature. Germination: 7–11 days.
• Transplant outdoors after all frost danger has passed and nights consistently stay above 55°F (13°C).
• Space plants 20–30 inches apart in a full sun location (6+ hours daily); rows 3 feet apart.
• Amend the planting hole with compost; stake or cage plants at establishment — the tall habit and heavy fruit load benefit greatly from support.
• Mulch 1–2 inches around the base for moisture retention, weed suppression, and disease prevention.
• Container growing: use large 7–10 gallon pots given the plant’s vigorous growth habit.

Harvest Tips

• Harvest at the green stage for a crisp, milder eating pepper, or allow to ripen fully to deep red for maximum sweetness and depth of flavor.
• Roast over open flame or in the oven until charred and tender — the traditional Italian preparation that showcases this pepper at its best.
• Use garden scissors to cut cleanly from stems; pick regularly to encourage continuous fruiting.
• Refrigerate fresh for up to 2 weeks; roast, peel, and freeze for long-term storage.