Botanical Name: Capsicum annuum
Days to Maturity: 58–85 days from transplanting
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 16"–24" tall, 12"–16" wide
Variety Information: Thin-walled, 5"–8" long by 1½" wide yellow peppers ripening to red. This pungent pepper was developed from the mild 'Banana' pepper which has been popular in Hungary since the 1600s. 'Hungarian Yellow Wax' is a medium-hot to hot pepper at 5,000–10,000 Scoville heat units.
Attributes: Good for Containers
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"–8" long or longer and when peppers are yellow or orange-red. Even though Hungarian yellow peppers are usually harvested yellow, they will ripen to orange-red and become spicier if left on the vine. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.