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. A 1941 All-America Selections award winner.
Variety Info
Days to Maturity: 70 days from transplanting
Family: Solanaceae
Type: Sweet Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 16"–24" upright plants
Variety Info: 5"–7" long and 1 ½" wide, mild, yellow peppers.
Attributes: Frost Sensitive, Good for Containers
Sowing Info
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
Growing Info
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.
