california wonder 300 tmr sweet pepper garden seeds California Wonder 300 TMR Bell Pepper

california wonder 300 tmr sweet pepper garden seeds California Wonder 300 TMR Bell PepperCalifornia Wonder 300 TMR Bell Pepper is bigger, faster, stronger! The improved open pollinated heirloom variety of the industry favorite California Wonder! This variety produces a 4. 5 inch long large thick walled, tender, and flavorful pepper that is perfect for slicing and stuffing. Try it sliced or grilled, and in vegetable trays, salads, stuffed peppers, and baked dishes. A rich source of Vitamin C. Known for its high yield, this pepper variety

California Wonder 300 TMR Bell Pepper is bigger, faster, stronger! The improved open-pollinated heirloom variety of the industry favorite California Wonder!  This variety produces a 4.5 inch-long large thick-walled, tender, and flavorful pepper that is perfect for slicing and stuffing. Try it sliced or grilled, and in vegetable trays, salads, stuffed peppers, and baked dishes. A rich source of Vitamin C. Known for its high yield, this pepper variety is reliable and productive, providing an abundant harvest throughout the growing season. California Wonder starts green and ripens to red if left on longer. California Wonder 300 TMR Bell Pepper is also adaptable to a variety of climates, making it a great choice for gardeners in different regions.

Also Known As: California Wonder Pepper, TMR California Wonder Bell, California Wonder 300, Wonder Pepper, Bell Pepper Wonder, TMR Bell Pepper, Sweet Bell Pepper, Red Bell Pepper, Sweet Pepper, Capsicum annuum, Large Bell Pepper.

Plant Name:	Pepper, California Wonder 300 TMR
Latin Name:	Capsicum anuum
Days to Germinate:	14-21
Days to Harvest:	78
Plant Height:	18 - 30 Inches
Spread:	18 - 24 Inches
Growth Habit:	Bush, Upright
USDA Zones:	4-11
Lifespan:	Annual, Perennial in Zones 9-11
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a complete fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Peppers grows best in warm weather, with ideal temperatures of between 65F-80F during the day and nighttime temperatures of between 60F-70F.

Starting Indoors: For an earlier pepper harvest, you may optionally start planting indoors in containers 8-10 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing peppers outdoors, plant peppers in late spring when the soil warms to at least 65F. Fall planting is not typically recommended but is possible in climates with mild winters, with consistent 70-80F conditions, or if growing indoors >70F and using supplemental grow lights.

To plant, make holes 1/2 inch deep and spaced 18 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/2 inch
Within-Row Spacing:	18 inches
Between-Row Spacing:	3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once to twice a week. If there is no rainfall, water 3-4 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-3 weeks after germination, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Optionally, continue fertilizing every 1-2 weeks as plants grow. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Bell peppers are ready to harvest when they reach their full size, about 3-4 inches long. They can be picked green or allowed to ripen to their mature color, such as red, yellow, orange, or purple, depending on the type. Peppers left to ripen fully on the plant will develop sweeter and more complex flavors. To harvest, use scissors or garden shears to cut the pepper from the plant, leaving a short stem attached to prevent damage.