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Pepper, Sweet, Gypsy Hybrid

Short Description

Very prolific frying pepper.

Full Description

This All-America Selections winner is a very prolific frying pepper that is also recommended fresh in salads. Tapered fruits grow 4 1/2" long by 2 1/2" wide and matures from yellow to orange to red.
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Item # Product
Item#: 51607A
Order: 1 Pkt. (30 seeds)
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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.


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.

4 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.

12 inches

Height The typical height of this product at maturity.

18-24 inches

the burpee




since 1876

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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

    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

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.
Days To Maturity
65 days
Fruit Size
4 inches
Full Sun
12 inches
18-24 inches
Sow Method
Indoor Sow
Planting Time
Sow Time
8-12 weeks BLF
24 inches
Pepper, Sweet, Gypsy Hybrid is rated 4.7 out of 5 by 19.
Rated 5 out of 5 by from Best Pepper I've grown Gypsy peppers in Central Kansas for many, many years. They are my favorite. I start them in mid February and have red peppers at the end of May. Each bush will have 4 or 5 peppers on it at all times throughout the summer.
Date published: 2013-08-28
Rated 5 out of 5 by from High yeilds I got these pepper seeds by mistake one year and decided to plant them anyway. I was pleasantly surprised! I have grown them two years in a row now, and they out produce all the other varieties that I grow.
Date published: 2013-05-09
Rated 3 out of 5 by from Sweet gypsy I have grown Gypsy Peppers for 10 years. This year my normal supplier of seed had a crop failure and I had to order my seeds from Burpee. While my plants are growing well, I am disappointed in the germination rate of less than 50%. I normally grow 350 plants. I currently have less than 150 plants which is far below my minimum. While I am still 50 days away from harvest I cannot comment on the taste, just the germination rate. I'll update my review after harvest
Date published: 2012-05-09
Rated 5 out of 5 by from My most favorite pepper! This pepper is my most favorite pepper! I serve this pepper up in a variety of ways. My favorite way is to broil with a shredded mexican chesse blend on top! We love to garden but the sandy soil where we live makes it tough sometimes but these peppers love our sandy soal of course we supplement it with turkey compost and wood chips ground up. We keep chickens in our yard and I learned that peppers like to have trenches dug around the roots this is so true with these peppers. Our chickens dug around the roots naturally trenching the plants while they were looking for bugs. We had peppers all summer long well into the end of October! I was so sad to go out and pull the old plants up this weekend to make it ready for more gypsy hybrid peppers that I will plan in April after the danger of the last frost in my Zone 8.
Date published: 2009-12-27
Rated 5 out of 5 by from Great Sweet Frying Pepper I start these from seed with the tomatoes each year. I have been growing them since they were introduced. Easy to start and grow, they reqire no maintenance. I put a tomato cage around them. Then just wait for these prolific plants to start producing lots of sweet peppers. I have them where they get sun all day which they see to like. Put them in salads or fry them with onions and serve with steaks and brats. To die for!
Date published: 2009-02-16
Rated 5 out of 5 by from Best Peppers!!!!!!!! I have planted dozens of varieties of bell/sweet peppers and Gypsy Hybrid surpasses them all!!!!!! I have planted them for the last 5 years and always have great success. Not only are they delicious, but my husband who has trouble with reflux can eat these peppers with no problems! I recommend them to everyone!
Date published: 2008-10-29
Rated 5 out of 5 by from sweet peppers gypsy hybrid I have grown these peppers in pots for the last 3 years and they grow very well and i get alot of them on one plant. ive pickled them and fried them and in salads and they are a real winner. I just order 3 plants and i get many many peppers from the 3 plants. I highly recommend them for people who have to grow in pots or even in gardens.
Date published: 2008-09-13
Rated 5 out of 5 by from Lovely! Hooray for Gypsy peppers! These were great: the peppers were plentiful, the plants were healthy and strong, and I have enough peppers for anything I want to cook. They taste good too, just like a sweet bell but with crispy skin and no bitterness. They are very early to the "green" stage, which is more chartreuse. Longer to red of course, about 80 days, but it is worth the wait. When fully mature they are oh so sweet and fruity! Yum yum! I'm up in the air about growing them again, however because they are a smaller pepper.
Date published: 2008-09-02
Rated 5 out of 5 by from The Best Pepper there Is!!! Great seed germination, fast growing sturdy plants. Large elongated fruits that are good sliced for salads, our favorite pickler ever. Crisp and Juicy flesh with thin skins for grilling. Freezes well in yellow, orange and red stages for stir fry's and fajitas. Very prolific with some plants having a dozen peppers at a time.
Date published: 2008-07-31
Rated 5 out of 5 by from Great taste in salads and fried! We grew a pack of these seeds and after a slow start, all of a sudden we had 5 to 10 peppers growing from each of the small, compact plants. Green they taste good, but let them ripen to red and they are so sweet. Great in salads as well as fried, these compact plants were perfect in our small gardening area. We will definitely grow them again next year.
Date published: 2007-10-05
Rated 5 out of 5 by from Gypsy Peppers These peppers are just wonderful. Growing up in Hungary, we eat these everyday with out meals. Morning, noon, and night. Either fried, with meat, or salads, they are outstanding. A must have in your garden. Very sweet and and very low acid peppers.
Date published: 2007-03-25
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