Bell Pepper 'Purple Top'
Capsicum annuum 'Purple Top'
A stunning ornamental edible that produces beautiful purple and green striped bell peppers that eventually ripen to red with purple shoulders. This unique variety adds dramatic color to gardens and dinner plates while providing the same sweet, crisp flavor as traditional bell peppers. The compact plants are perfect for containers and make excellent conversation pieces in any garden.
Harvest
70-75d
Days to harvest
Sun
Full sun
Zones
4–11
USDA hardiness
Height
1-3 feet
Planting Timeline
Showing dates for Bell Pepper 'Purple Top' in USDA Zone 7
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Bell Pepper 'Purple Top' · Zones 4–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | April – April | June – July | — | August – October |
| Zone 4 | March – April | June – June | — | August – October |
| Zone 5 | March – March | May – June | — | August – October |
| Zone 6 | March – March | May – June | — | July – September |
| Zone 7 | February – March | April – May | — | July – September |
| Zone 8 | February – February | April – May | — | June – August |
| Zone 9 | January – January | March – April | — | May – July |
| Zone 10 | January – January | February – March | — | May – July |
| Zone 1 | May – May | July – August | — | September – August |
| Zone 2 | April – May | June – July | — | September – September |
| Zone 11 | January – January | January – February | — | April – June |
| Zone 12 | January – January | January – February | — | April – June |
| Zone 13 | January – January | January – February | — | April – June |
Complete Growing Guide
Purple Top peppers thrive in warm conditions but require consistent warmth throughout their 70-75 day maturation window—plant only after soil reaches 70°F to prevent stunting. Unlike standard bell peppers, this ornamental variety maintains its striking purple striping best when grown in containers where you can control drainage and soil quality; garden beds often produce less vibrant coloring. The compact 1-3 foot stature makes it prone to legginess in low light, so ensure at least 6-8 hours of direct sun daily and pinch the growing tip early to encourage bushier plants rather than stretched stems. Watch for spider mites and aphids, which are attracted to the plant's tender new growth—inspect regularly and increase air circulation to prevent infestations. One practical advantage: stagger plantings every two weeks for continuous ripening, since Purple Top's relatively quick maturation allows multiple harvests before frost in most climates.
Light: Full sun (6 or more hours of direct sunlight a day). Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Height: 1 ft. 0 in. - 3 ft. 8 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: Low. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.
Harvesting
Harvest Purple Top peppers when they display their characteristic purple-shouldered red coloring, though they're equally edible at the purple-and-green striped stage if you prefer earlier picking. Peppers should feel firm and glossy to the touch, typically reaching 3-4 inches in length at peak maturity. For continuous production throughout the season, pinch off peppers regularly rather than waiting for full ripeness, as removing fruit encourages the compact plants to set more flowers. A crucial timing tip: harvest in early morning when peppers are crisp and fully hydrated, as afternoon picking yields softer fruit that deteriorates more quickly in storage.
Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.
Color: Black, Gold/Yellow, Green, Orange, Red/Burgundy. Type: Berry. Length: 1-3 inches. Width: < 1 inch.
Garden value: Edible, Good Dried, Showy
Harvest time: Summer
Edibility: Fruits edible, but spiciness is unpredictable in intensity.
Storage & Preservation
Store freshly harvested Purple Top peppers in the refrigerator crisper drawer at 45–50°F with 90–95% humidity, ideally in a perforated plastic bag to maintain moisture while allowing air circulation. Whole peppers will keep for two to three weeks under these conditions. For longer preservation, freeze diced or sliced peppers on a baking sheet, then transfer to freezer bags—they'll retain their crisp texture reasonably well for up to eight months and work particularly well in cooked dishes like stir-fries. Alternatively, dry thin slices in a dehydrator at 130–140°F until brittle for a shelf-stable product, or pickle them for a tangy condiment that lasts several months in the pantry. The purple skin of this variety browns slightly during storage due to natural anthocyanin oxidation, which doesn't affect flavor or quality—simply trim any darkened spots if desired before use.
History & Origin
The 'Purple Top' bell pepper belongs to the diverse ornamental pepper breeding lines developed primarily by seed companies and university programs throughout the late 20th century, though specific breeder attribution and introduction year remain undocumented in readily available horticultural records. This variety emerged from the broader cultivation of Capsicum annuum, which has been selectively bred for both ornamental appeal and edible fruit since the 1970s and 1980s. Like many colorful striped and multi-hued pepper varieties, 'Purple Top' likely derives from crosses within modern ornamental pepper germplasm, possibly involving heritage sweet pepper cultivars enhanced for unusual coloration and compact growth habits suitable for container gardening. The variety's development reflects the growing market demand for edible ornamentals that combine visual drama with culinary function.
Origin: Tropical North and South America
Advantages
- +Stunning purple and green striped peppers provide exceptional ornamental and culinary appeal.
- +Compact plant size makes Purple Top ideal for container gardening and small spaces.
- +Sweet, mild flavor delivers excellent taste without sacrificing visual garden drama.
- +Easy growing difficulty means successful harvests for beginner and experienced gardeners alike.
- +Relatively quick maturation at 70-75 days produces ripe red peppers with purple shoulders.
Considerations
- -Susceptible to bacterial spot disease which causes significant fruit and foliage damage.
- -Multiple pest threats including aphids, flea beetles, and pepper weevils require active management.
- -Blossom end rot risk demands consistent watering and calcium availability in soil.
- -Purple coloring may fade during cooking, reducing visual appeal of finished dishes.
Companion Plants
Basil and French marigolds (Tagetes patula) are the two worth planting closest. Basil's volatile oils can confuse aphids — which are a persistent problem on Capsicum annuum — and the two plants share similar water and fertility needs, so they won't fight each other in the bed. French marigolds specifically deter root-knot nematodes and pull in predatory wasps that knock back flea beetle populations before they build up. Carrots and onions fit well in the gaps; they root at a different depth than peppers, so there's no real competition for moisture or the calcium that peppers need consistently through fruit set.
Fennel produces allelopathic compounds that stunt most vegetable crops — peppers included — so keep it out of the bed entirely rather than just at arm's length. Brassicas are a subtler problem: they host flea beetles, which will cross over to your peppers without hesitation, and they pull hard on the same soil nutrients during the same part of the season. Black walnut trees release juglone through their roots and leaf litter, which is toxic to a wide range of crops including peppers — don't site your pepper bed anywhere near one.
Plant Together
Basil
Repels aphids, spider mites, and thrips while potentially improving pepper flavor
Tomatoes
Similar growing requirements and can share space efficiently, both benefit from same soil conditions
Marigolds
Repel nematodes, aphids, and whiteflies while attracting beneficial insects
Oregano
Repels pests like aphids and spider mites, and provides ground cover to retain moisture
Carrots
Help break up soil for pepper roots and don't compete for nutrients
Onions
Repel aphids, spider mites, and other pests through their sulfur compounds
Nasturtiums
Act as trap crops for aphids and cucumber beetles, protecting peppers
Lettuce
Provides living mulch, conserves soil moisture, and harvested before peppers need full space
Keep Apart
Black Walnut Trees
Release juglone toxin that stunts pepper growth and can cause wilting
Fennel
Produces allelopathic compounds that inhibit pepper growth and development
Brassicas
Compete for similar nutrients and may stunt pepper growth through root competition
Nutrition Facts
Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #2258588)
Pests & Disease Resistance
Resistance
Good general disease resistance
Common Pests
Aphids, flea beetles, pepper weevil, cutworms
Diseases
Bacterial spot, blossom end rot, verticillium wilt
Troubleshooting Bell Pepper 'Purple Top'
What you'll see, why it happens, and what to do about it.
Sunken, leathery dark patch on the bottom (or side) of the fruit, showing up once peppers start sizing up
Likely Causes
- Blossom end rot — localized calcium deficiency in the developing fruit
- Inconsistent watering or drought stress preventing calcium uptake
- High ammonium nitrogen fertilizer levels interfering with calcium availability
What to Do
- 1.Water on a consistent schedule — 1 inch per week, no boom-or-bust cycles; mulch heavily before dry spells hit, ideally by the time plants are blooming
- 2.Get a soil test before adding calcium; if levels are low, work in gypsum or lime to bring pH to 6.0–7.0
- 3.Back off high-nitrogen synthetic fertilizers mid-season — excess ammonium nitrogen makes blossom end rot worse, per NC State Extension
Small, water-soaked spots on leaves and fruit that turn brown and scabby; spots may have yellow halos
Likely Causes
- Bacterial spot (Xanthomonas campestris pv. vesicatoria) — spreads fast in warm, wet conditions
- Overhead irrigation or heavy rain splashing infected soil or debris onto foliage
What to Do
- 1.Switch to drip irrigation if you can; if not, water at the base and do it in the morning so foliage dries before evening
- 2.Remove and bag (don't compost) heavily infected leaves and fruit
- 3.Apply a copper-based bactericide at first sign of symptoms — repeat every 7–10 days during wet stretches
Frequently Asked Questions
How long does Purple Top bell pepper take to grow?▼
Can you grow Purple Top peppers in containers?▼
What do Purple Top bell peppers taste like?▼
Do Purple Top peppers stay purple when cooked?▼
Are Purple Top bell peppers good for beginners?▼
Why are my Purple Top peppers not showing purple stripes?▼
Growing Guides from Wind River Greens
Where to Buy Seeds
Sources & References
External authority sources used in compiling this guide.
See the Methodology page for how this data is sourced, what's AI-assisted, and known limitations.
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