Italian Pepperoncini Pepper Seed

Home Open-Pollinated & Heirloom Peppers Italian Pepperoncini Pepper Seed

ITALIAN PEPPERONCINI

75 days. Even during cooler-than-average summers, we’ve been rewarded with many peppers per plant. The bushy plants provide good scald protection. Sweet yellow peppers turn red in the fall and become amazingly sweeter. Try this unique variety eaten raw or pickled in the traditional way. An Italian heirloom.

Key Features:

SEED

1/4 gram $3.95 2 grams $7.35 Out of Stock 1/2 ounce $20.95 Out of Stock

TRANSPLANT

Ships First Half Of April $5.65 Ships Last Half Of April $5.65 Ships First Half Of May $5.65 Ships Last Half Of May $5.65

$3.95

Key Features:

Hardy Peppers

Transplants arrived healthy and packaged well. Transplanted into garden even though it was still cool in the mountains of NC. Plants are producing large peppers in the middle of July. I pickle them while still green. I would definitely recommend.

Won't buy again

I've bought these in the past, but the plant I received this time looked a little weak when it arrived. I put it in a well prepared bed, and it got plenty of water, foid, and sun. I had 6 other pepper starts that I planted at the same time, and those did really well! The pepperocini start suffered from the beginning. Nothing I could do helped it ( I've grown peppers many seasons...I tried everything). This little guy never had a chance. It's still in my bed, still about 3 inches tall. Never died, but never grew. Sigh.

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Dry for paprika

For years I have been drying this sweet, flavorful pepper and it grinding into ʻpaprikaʻ powder. The thin walls make it perfect for easy drying and the pungent, sweet flavor is delectable.

These are amazing

I'm seriously impressed with these peppers! They're decent fresh, but are irresistible when pickled. We ate them in salads, in pastas, on pizzas, sandwiches, and just by themselves. We only planted two plants last year just to try them out in our limited container garden space, and we were surprised how much we got from two plants. When they really get going, they do need some support to stay upright. We've got several more started this year, because these were so, so delicious.

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More Information

Soil Temp for Germ	70–90°F
Seed Depth	¼"
Days to Emergence	8–25
Soil Temp for Transp	65°F
Plant Spacing	12–18"
Row Spacing	24–30"
Fertilizer Needs	High
Minimum Germination	70%
Seeds per Gram	≈ 140
Seed Life	2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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