Capsicum annuum (65 days) Open-pollinated. Ever since we lost Berkop’s strain of Golden Greek, we’ve been on the hunt for a good pepperoncini: sweet but with a hint of heat. Eureka! These elongated 2–3" classically wrinkled peppers are perfectly suited for pickling either green or red. If you like your pickles a bit spicier, add a hotter pepper to the brining. Quite productive too: scores of fruit on compact plants a little over a foot tall. Fantastikós!②NEW!
3753 Greek Pepperoncini
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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.