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Greek Pepperoncini Sweet Pepper Seeds
Greek Pepperoncini Sweet Pepper Seeds
Greek Pepperoncini Sweet Pepper Seeds
Greek Pepperoncini Sweet Pepper Seeds Greek Pepperoncini Sweet Pepper Seeds Greek Pepperoncini Sweet Pepper Seeds
Greek Pepperoncini Sweet Pepper Seeds Greek Pepperoncini Sweet Pepper Seeds Greek Pepperoncini Sweet Pepper Seeds

Greek Pepperoncini Sweet Pepper

25 Seeds

$ 3.49

Unique sweet flavor with just a hint of spiciness

  • Heirloom originating from Greece
  • Pleasant sweet flavor with a hint of spice
  • Great for pickling and fresh eating
  • Initially green, ripening to red
  • Amazingly productive plants

MORE ABOUT GREEK PEPPERONCINI PEPPERS:

(Capsicum annuum) Greek heirloom pepper variety prized for its pleasantly sweet flavor with just a hint of spiciness.  Greek pepperoncini peppers are perfect for pickling and their unique, refreshing flavor makes them great for fresh eating too.  Sturdy plants can produce over 100 fruit each over the season, with peppers at various stages of ripeness producing a beautiful array of flavors and colors in a single harvest.  65 days from transplant.  25 seeds per packet.

GROWING PEPPERS FROM SEED:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

Unique sweet flavor with just a hint of spiciness

  • Heirloom originating from Greece
  • Pleasant sweet flavor with a hint of spice
  • Great for pickling and fresh eating
  • Initially green, ripening to red
  • Amazingly productive plants

MORE ABOUT GREEK PEPPERONCINI PEPPERS:

(Capsicum annuum) Greek heirloom pepper variety prized for its pleasantly sweet flavor with just a hint of spiciness.  Greek pepperoncini peppers are perfect for pickling and their unique, refreshing flavor makes them great for fresh eating too.  Sturdy plants can produce over 100 fruit each over the season, with peppers at various stages of ripeness producing a beautiful array of flavors and colors in a single harvest.  65 days from transplant.  25 seeds per packet.

GROWING PEPPERS FROM SEED:

CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.

TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.

DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.

SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

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