This Hungarian heirloom from 1941 is the traditional pickling type. It is very long, bright yellow, and thick walled. Not a pickler? Enjoy it fresh as a snack or in salads, throw it on the grill, or use in any recipe calling for sweet pepper. Peppers will turn to a orange-red if left on the plant. A good short-season choice and successful in containers.
• Botanical Name: Capsicum annuum
• Days to Maturity: 70 days from transplanting
• Family: Solanaceae
• Native: Americas
• Hardiness: Frost-sensitive perennial grown as an annual
• Plant Dimensions: 16"–24" upright plants
• Variety Information: 5"–7" long and 1 ½" wide, mild, yellow peppers.
• When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
• When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild • • Climates: May be sown in late summer for fall/winter crop.
• Days to Emerge: 10–25 days
• Seed Depth: ¼"
• Seed Spacing: Start indoors
• Row Spacing: 24"–36"
• Thinning: Start indoors, plant seedlings 18"–24" apart outside
• Harvesting: Harvest when 3"–5" long or longer and when peppers are yellow or orange-red. Even though banana peppers are usually harvested yellow, they will ripen to orange-red if left on the vine.