Lola Pepper is a Capsicum annuum cultivar bred for speed and reliability in the garden. Ready to harvest in just 65 days from transplant, this pepper powers through the growing season without fuss. It thrives in full sun and demands consistent moisture, making it a straightforward choice for gardeners who want reliable color and flavor without complicated care.
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Fast to maturity at 65 days, Lola demands full sun and generous water to perform at its peak. The variety reaches its nutritional and flavor zenith when fruit transitions to its fully ripe color, whether red, yellow, purple, or orange depending on when you choose to harvest. Like all peppers in the Capsicum annuum species, it delivers capsaicin, the compound that boosts metabolism and quiets inflammation in the body.
As an edible pepper, Lola works fresh in salads, sliced raw into dishes, roasted until charred, or stuffed whole. The fruit can be harvested at the green stage for a crisp, vegetal bite or left on the plant to mature into fully ripe colors, which develop deeper sweetness and higher vitamin content.
No timeline data available yet for this variety.
Start seeds indoors in trays 8 to 12 weeks before your anticipated transplant date. Once seedlings develop two sets of true leaves, they're ready to be hardened off before moving outdoors.
Transplant seedlings outdoors after they've been hardened off and soil temperatures have warmed sufficiently. Space plants 12 inches apart in rows set 24 inches apart.
Direct sowing is not recommended for Lola Pepper. Start seeds indoors and transplant for best results.
Lola reaches harvestable maturity in 65 days from transplanting. Fruit can be picked at the green stage for a more crisp, vegetal flavor, or left on the plant to mature fully. For maximum flavor and nutritional content, wait until the fruit has turned its final color, whether red, yellow, purple, or orange. The ripe fruit will feel slightly soft when gently squeezed and will detach cleanly from the stem with a gentle twist or cut.
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