Capsicum annuum (90 days) Open-pollinated Hungarian heirloom. My first introduction to this extraordinary pepper was in a jar…dried and ground to a wonderfully sweet paprika. I was intrigued. The field reports didn’t even consider this aspect, instead extolling Feher Ozon for incredible productivity: up to two dozen 3x4½" pointed light yellow fruits per plant. One trialer fed her entire neighborhood with these sweet juicy and flavorful peppers. If you let any turn red, they can be dried for a delicious paprika. The beauty of this pepper as it turns is noteworthy. Beginning with the faintest red overtones blending into its yellow background, the red blush grows more pronounced as it matures. ①
3776 Feher Ozon - Organic
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Days to full-color maturity are from transplanting date.
Capsicum comes from the Greek kapto which means ‘bite.’
Culture: Start indoors in March or April. Minimum germination soil temperature 60°, optimal range 68-95°. Set out in June. Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.
Saving Seed: Saving pepper seed is easy! Remove core of the fully ripe pepper (usually red or orange) and dry on a coffee filter. When dry, rake seeds off the core with a butter knife. To ensure true-to-type seed, grow open- pollinated varieties and separate by 30 feet. Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.
BLS: Bacterial Leaf Spot
CMV: Cucumber Mosaic Virus
TMV: Tobacco Mosaic Virus
For the latest results of our germination tests, please see the germination page.