|'Texas Bird' is an heirloom variety, generally producing peppers ready for harvest within 120 days. In frost free areas, the plants are perennials. In other areas, they can be grown in containers and moved into a greenhouse in winter. Prune the plants severely, and allow them to go dormant. In the spring, fertilize and water regularly until new growth is produced, and the plants are ready to go outside. This pepper, a standard of Tex-Mex cooking, yields hundreds of small ovoid fruits which ripen from green to red.
C. annuum is the most cultivated pepper in the world, both commercially and in home gardens. They are relatively easy to grow, as long as they receive plenty of moisture and nutrients, are not subjected to cold and receive plenty of sunshine. They grow in an endless variety of colors and range in shape from small round cherry peppers to long, pencil-shaped cayenne varieties. Seeds should be started indoors 8 to 10 weeks before the last frost. When the temperature reaches 70 F, transplant 12 to 16 inches apart, fertilize, and again when they are 12 inches tall. The pepper is rich is goodness, one medium-sized pepper will provide almost the entire daily adult of vitamin C requirement and also contains vitamins such as B1, B2 and D, plus numerous minerals.