SWEET PEPPER SEEDS - HUNGARIAN SWEET WAX OPEN POLLINATED
Hungarian Wax Pepper, Heirloom Seeds Excellent For ,Pickling, Frying & Roasting. High Quality Untreated Seeds They are amazing on salads, sandwiches, grilling or frying.
Hungarian sweet peppers, sometimes referred to as "sweet bananas," are shaped like hot peppers but lack their intense heat. Their narrow shape and flavor kick, however, readily distinguish them from the true sweet peppers of the bell family. Hungarian sweet peppers have thin skin and low water content, making them a good choice for grilling or frying. While it might be tricky at first to distinguish between sweet bells, sweet Hungarians and hot peppers, their growing conditions are all similar -- enabling you to grow a peck o' several kinds of peppers, if you wish.
Till manure or compost into the patch in which you will be growing your Hungarian sweet peppers. This step not only increases soil fertility, but also improves the soil texture, which gives roots a chance to spread and find nutrients and water.
Plan to plant your Hungarians at the time best suited for your region. In Mediterranean climates, pepper plants are started indoors around February and set into the garden in May -- or whenever the danger of frost in your area passes.
Prepare seedlings for outdoor life by moving them from the indoors to a sheltered spot outside for several hours each day, for several days before planting in the garden. This method, known as "hardening off," acclimates pepper seedlings to outdoor conditions.
Dig holes in the ground at least 1 inch deeper and wider than the pots in which they were growing. Space the holes 18 to 24 inches apart in rows 24 inches apart.
Set plants in their holes, firm the soil around each plant, and water the garden bed thoroughly.
Mulch plants with plastic, straw or wood chips to keep weeds under control and to conserve water.
Apply a high-nitrogen liquid or dry fertilizer when peppers begin to emerge.
Harvest peppers according to your taste preference. Hungarian sweet peppers traditionally are harvested when young -- at the light yellow or green stage -- rather than at their more vividly hued, mature stage.