PEPPER Hungarian Hot Wax
An early and prolific yellow pepper, it is spicy without being too hot. Its fruit is conical 1 to 2 inches wide and 5 to 8 inches long. It can be used fresh, dried or cooked in a wide range of recipes. Reliable in areas with cooler summers. Approximately 70 days to first maturity.
Special Directions for Short Season Climates
SOWING: Sow seeds indoors in March or April. Sow 2 to 3 seeds in individual peat pots or other containers barely covering the seeds with 1/8" starter mix. Place pots in plastic seed flat with no drainage holes. Carefully pour warm water into flat, the moisture will soak up from the bottom. Keep in a warm room and provide lots of light.
THINNING: When seedlings are about 2 inches high, carefully cut weaker plants leaving the strongest single plant per pot.
TRANSPLANTING AND SPACING: Harden off young plants and plant outdoors after weather has warmed markedly and all danger of frost and cold weather has passed. Plant 18 to 24 inches apart.
GERMINATION: 2 to 3 weeks at 65° to 70° F. Keep soil moderately moist.
Ed's Special Advice
Plant peppers in sunny, well drained spot in the garden. Cover with hotcaps when young if cool nights are expected. Feed lightly with vegetable food every 4 weeks. Carefully cut off short piece of stem with fruit to avoid damaging plant.
Organic Certification by Washington State Department of Agriculture