The Golden California Wonder is a popular heirloom variety of pepper introduced in the 1920s. The plant produces blocky bell peppers that mature from green to a brilliant, sunny yellow-orange, known for their thick walls, sweet, crisp flavor, and high yields.
Ideal for salads, stuffing, and roasting, this sweet pepper variety is the perfect addition to summer meals!
Start seeds indoors eight weeks b before the last frost date. When seedlings have three to four true leaves, harden off and transplant to the garden after last frost date when evening temperatures reach 60°F. Plant seedlings in a sunny area and water well.
Harvest peppers when they are green for a mild taste, or golden for a sweeter flavor. To avoid breaking the stems, cut the fruits from the plant instead of pulling them. Picking smaller peppers early in the season often provides a longer, more prolific harvest.
Choose fruit from the most vigorous plant. Allow the chosen fruit to remain on the plant until it becomes completely rope and begins to wrinkle. Cut off the pepper, then remove seeds by hand. Inspect seeds and remove any that are damaged or discolored, then spread them out on paper towels or newspaper to dry in a warm area out of direct sunlight. Turn the seeds every couple of days to make sure the bottom layer is drying as well. Store seeds in a cool, dry area for up to four years.