Pepper – Pepperoncini Greek
sweet, crunchy & only mildly hot
This is an heirloom variety that I grew in my garden, and that is the plant from which I collected these seeds. Peppers are light yellow and get about 2-3″ long. They are sweet, crunchy, and only mildly hot, great for pickling, salads, salsas, or fresh. Prolific plants are very productive, even in cooler weather. Plants get about 30″ in height. Space these about 18-24″ apart in the garden. 65 days to maturity.
Start seeds indoors 8-10 weeks before your last average frost. Sow 1/4″ deep. Kept at 75° F, germination is in 10-21 days. Make sure to provide plenty of light once seedlings emerge, about 16 hours per day.
Feed seedlings when they are 3-4 weeks old, half-strength of a complete indoor houseplant food. Once seedlings have 3 pairs of leaves, you will need to pot up the seedlings into 3″ or 4″ pots. Acclimate your seedlings slowly to the outdoor growing conditions before transplanting into the garden. To encourage a bushier plant, at the time of transplanting into the garden, cut off the top of the pepper plant. If your seedling is 8″ tall, cut off about 3,” right above a set of leaves. Also known as ‘topping’ the plant, this will encourage branching. Keep plants well-watered during the growing season. Note that hot peppers tend to be hotter when they have less water and fertilizer. Once plants are well established, I use a fertilizer designed for flowering plants. The x-x-x ratio should have a smaller first number (nitrogen) than the second number (phosphorus). If your nitrogen is too high, you will have foliage-heavy plants with fewer flowers and peppers.
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