Boldog Hungarian Spice Paprika

Boldog Hungarian Spice Paprika OG

(71 days) Open-pollinated. The Boldog from Hungary that doesn’t bite but does dry nicely with a hint of spiciness. A prolific bearer of 4–6" long wrinkled tapered pendant fruits. Enjoy fresh, although skins are a little tough, or roast and peel for delicious additions to pizza, pasta or stew. Pick red, dry and grind into sweet paprika or string into decorative ristras. Boldog sets enough fruit to accommodate all uses. The town of Boldog is in a well-known spice-pepper district northeast of Budapest.


3759 Boldog Hungarian Spice Paprika OG
Item Discounted
Price
A: 0.2g for $2.00  
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B: 0.4g for $3.40  
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C: 1g for $6.00  
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D: 2g for $8.00  
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E: 4g for $14.00  
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K: 14g for $42.00  
New catalog listings coming in late November

Additional Information

Peppers

Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. 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.

Minimum germination soil temperature 60°, optimal range 68-95°.

Diseases:

  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: 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%.