Kitchen Pepper
Grow Dragonfly for sweet, crisp bell peppers with a purple harvest stage. Slice them fresh for salads and vegetable platters, or use the fleshy walls for filled pepper halves.
CASA VERDE · HEAT PROFILE
Sweet
- Sweet — this variety
- Mild
- Medium
- Hot
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Heat
- 0–0 SHU
- Season
- 2026
FROM GARDEN TO KITCHEN
Dragonfly, from seed to supper.
Enjoy the purple stage raw: crisp pieces for dips, colourful salads and generously filled pitas.
01 / SLICE AND DIP
Purple crunch for the sharing board.
Cut fresh purple-stage peppers into wedges and serve with hummus and cucumber. The raw preparation keeps the purple skin visible.
02 / TOSS A FRESH SALAD
Three colours, one simple salad.
Combine raw pepper pieces with ripe tomatoes and cucumber. Finish with olive oil and a little vinegar just before serving.
03 / FILL A PITA
A crisp finish for chickpea pitas.
Fill warm pitas with cooked chickpeas, cucumber and yogurt sauce. Add raw purple pepper slices at the end for a fresh, crunchy bite.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Sweet bell pepper · 10+ seeds per packet
Dragonfly bell pepper seeds
Grow Dragonfly for sweet, crisp bell peppers with a purple harvest stage. Slice them fresh for salads and vegetable platters, or use the fleshy walls for filled pepper halves.
At a glance
Crop
Capsicum annuum
Flavour
Sweet bell pepper
Colour
Green, then purple; eventually red
Packet
10+ seeds
Why grow it?
Dragonfly is useful when you want purple skin and a juicy crunch on a fresh plate. Breeder references describe a long purple picking window before the fruit turns red.
In the kitchen
- Fresh salad: Slice into thin strips with cucumber and tomato.
- Crudités: Serve raw wedges with hummus or a yogurt dip.
- Stuff or sauté: Fill halved peppers or add slices to a pan. Use raw fruit when purple presentation is the priority; do not rely on cooking to preserve its colour.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Pick at the purple stage for fresh colour, or leave fruit on the plant to ripen red. Local weather and harvest stage affect timing.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Is purple the final ripe colour?
No. Dragonfly progresses from green to purple and eventually red.
Is Dragonfly a hybrid?
Breeder and All-America Selections references identify Dragonfly as an F1 hybrid. Saved seed may not reproduce the same traits.
Can it grow outdoors in Canada?
Give plants an indoor start and a warm, sunny site after frost. Ripening depends on your local season; no Canadian trial result or fixed harvest date is promised here.
Seed note: cultivar references describe Dragonfly F1; they do not independently verify the source of this seed lot. Fruit size and yield vary with conditions.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
