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Pepper, Hot, Pepperoncini Greek Organic

Short Description

Mildly hot fruits on prolific plants.

Full Description

This heirloom variety from Greece is sweet, crunchy and only mildly hot-great for pickling, salads and salsas but tasty fresh too. The plants are prolific and productive, even in cooler, short-season areas, yielding fruits that grow to be about 4" long by 1" wide. Harvest the peppers when they are light yellow and 2-3" long. Certified Organic Seed.
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Quantity
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Item#: 67580A
Order: 1 Pkt. (300 Seeds)
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$6.99
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Product properties

Type Some flowers and vegetables fall into subcategories that may define how they grow (such as pole or bush), what they are used for (such as slicing tomatoes or shelling peas), flower type, or other designations that will help you select the type of a class of plant that you are looking for.

Pepperoncini

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

65 days

Fruit Size The average size of the fruit produced by this product.

2-3 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

18-24 inches

Height The typical height of this product at maturity.

30 inches

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Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
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  • Peppers

    Peppers
    Start Indoors Start Indoors Starting seeds indoors is called Indoor Sow or Indirect Sow and these dates are when to sow seeds indoors in the spring or summer
    Transplant Transplant When to transplant bulbs or roots in the garden for spring
    Start Outdoors Start Outdoors Starting seeds outdoors is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the spring or summer
    Start Indoors Fall Start Indoors Fall Starting seeds indoors in the fall called Indoor Sow or Indirect Sow and these dates are when to sow seeds outdoors in the fall
    Transplant Fall Transplant Fall Transplant Fall-When to transplant bulbs or roots in the garden for fall
    Start Outdoors Fall Start Outdoors Fall Starting seeds outdoors in the fall is called Outdoor Sow or Direct Sow and these dates are when to sow seeds outdoors in the fall
    First Date: Feb-22 - Last Date: Mar-07
    First Date: May-02 - Last Date: May-30
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How to Sow and Plant

  • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Type
Pepperoncini
Days To Maturity
65 days
Fruit Size
2-3 inches
Sun
Full Sun
Spread
18-24 inches
Height
30 inches
Sow Method
Indoor Sow
Planting Time
Spring
Sow Time
8-12 weeks BLF
Thin
24 inches
Pepper, Hot, Pepperoncini Greek Organic is rated 3.4 out of 5 by 7.
Rated 5 out of 5 by from Excellent for Zone 5a upstate NY Great germination, almost 100%. I have a short growing season so they were started indoors under grow lights. It's been a very rainy cloudy summer in 2017, so I placed them under a roof overhang in bright light conditions. I planted 6 seedlings in an Earthbox filled with ProMix BX with micorrhizae and biofungicide already added, plus a fair amount of my homemade compost. I also stuck 4 matches in the soil mix, equally spaced, at a distance of 3 inches from the main stem. Holy moley...they are going nuts. There are at least a dozen light green peppers on each plant, while it continues to form blossoms and set fruit. I definitely recommend this variety for folks with short growing seasons. I'm going to pick the light green ones tomorrow so the plant can continue to pump out more pepperoncinis. They are destined for the freezer, as is.
Date published: 2017-08-25
Rated 5 out of 5 by from Good germination, extremely prolific! Not sure why folks have trouble. Today is July 9, and I just finished pickling three pints from my first harvest from four (that's 4) plants! Excellent grower, perfect amount of heat. I was very leary when I ordered due to the reviews. I did have one seed that didn't germinate, but that's why we start extra. My goal was 4-6 pints by the end of the season. I'm halfway there with at least two more harvests in the future. If your not getting heat, try depriving them of water. Lots of info on the internet about this.
Date published: 2017-07-09
Rated 4 out of 5 by from 100% Germination with good production Sowed 8 seed and all 8 germinated. Four weeks after plant was transferred outside production began. Fruit size long and narrow like banana peppers not the size Burpee is advertising even if I had harvest early. Solid grow beside misleading picture.
Date published: 2017-03-26
Rated 5 out of 5 by from Incredibly prolific and delicious We grew these last year and each plant was loaded with fruit. We pickled the green ones (with limited success), made sauce from green (not recommended) and froze the red ones (perfect). For best flavor, allow them to turn red to reddish brown. These are great when sauteed in butter and allowed to slightly burn/toast. It really brings out the flavor.
Date published: 2017-01-15
Rated 1 out of 5 by from pepperoncini I planted 15 to 20 of the seeds. They never sprouted.
Date published: 2016-09-16
Rated 3 out of 5 by from Not hot at all. They do produce a lot of peppers, but they taste like sweet peppers and really have no heat to speak of which was the reason I planted these.
Date published: 2016-08-30
Rated 1 out of 5 by from Wrong Seeds I was very excited to find this variety. I have been mistakenly planting the Italian pepperoncini not knowing there were two different kinds. The peppers I grew look nothing like the picture of Yellow Greek Pepperoncini. Also, they aren't hot until they turn red.I won't buy again from Burpee.
Date published: 2016-07-25
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