Hungarian Yellow Wax Chile Pepper

Organic, Heirloom

#3059
This packet sows up to 24 plants when started indors.
Availability: Out of Stock
Developed in Hungary, this widely-adapted, early-maturing pepper is considered to be one of the best performing hot peppers for cool climates. It is called a wax pepper due to the waxy textured skin that resembles beeswax. Wax peppers are actually orange-red when ripe but are usually picked while still yellow. Great used fresh in salads, pickled, fried, canned, or roasted. 4,500–5,000 Scoville heat units (medium hot to hot).
$2.39 30 seeds
Out of Stock

Botanical Name: Capsicum annuum

Days to Maturity: 58–85 days from transplanting

Family: Solanaceae

Native: Americas

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.

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