Description

Hungarian Wax Pepper is a classic heirloom variety known for its smooth, waxy skin, medium heat, and reliable productivity. The tapered fruits ripen from pale yellow to bright orange and finally deep red, offering a mildly spicy flavor that is excellent for pickling, frying, stuffing, and fresh eating.

This vigorous and early-maturing pepper is prized for its heavy yields and adaptability in home gardens. Plants produce an abundance of uniform fruits that are easy to harvest and versatile in the kitchen, making them a popular choice for both fresh use and preservation.

• Type: Annual pepper (Capsicum annuum)
• Start indoors: 6–8 weeks before last frost
• Transplant: After all danger of frost has passed
• Sun: Full sun
• Spacing: 18–24 inches
• Days to maturity: 60–70 days (yellow stage), 80–90 days (red stage)

Peppers grow best in warm, fertile, well-drained soil with consistent moisture and full sun exposure. Transplant only after nighttime temperatures are reliably warm to encourage strong growth and fruit development. Mulching helps conserve moisture and regulate soil temperature. Frequent harvesting encourages continued production and improves overall yield throughout the season.

Additional information