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Hungarian Hot Wax/Hot Banana Pepper Seeds
68 days. Open polinated. From Hungary. Our favorite hot pepper when we lived in North Idaho. Very early, very productive, and versatile. We used it for salsa and chili rellenos. It is also used to make the pickled hot banana peppers, and some folks can it stuffed with saurkraut. High quality, waxy, 6" x 1 1/2", tapered fruits start yellow and turn orange and then red. Mildest when yellow, about 700 scoville units. They have more heat (3000 scoville units) when red. This is an awesome pepper for the north, and also does very well for us in southern Missouri. Germinated at 82% on 11/25/11.
|Lifecycle:||1 (0: N/A, 1: annual, 2: perennial, 3: biennial)|
|Soil:||Adaptable. Peppers do best with a high qualiyu nitrogen source, such as alfalfa meal or composted chicken manure.|
|Propagation / Germination:||Start seeds indoors 7 to 8 weeks before last frost. Keep soil very lightly moist - never wet! 80 degrees is optimum, but anywhere from 70 to 95 degrees will work okay.|
|Water:||Water weekly if necessary.|