Banana Pepper is a bright yellow, banana-shaped medium-sized pepper growing 6-8 inches long. It has a sweet, tangy taste and crunchy texture. These peppers are known for their crisp texture and bright, sweet flavor with just a touch of heat, making them versatile for everything from pickling to fresh salads. They thrive in warm climates and produce a generous harvest of peppers that can be enjoyed fresh or preserved for later use. Banana Peppers are excellent for making your own homemade pickles, adding a sweet and sour tang that enhances sandwiches, burgers, pizzas, salads, and wraps. They’re also a wonderful addition to pasta dishes, stir-fries, casseroles, and salsas, offering a mild heat that doesn’t overwhelm the palate. Rich in vitamins A and C, Banana Peppers offer nutritional benefits while bringing a burst of flavor to your meals. While typically bright yellow, they may change to green, red, or orange as they ripen. Whether you're looking to spice up your dishes or simply enjoy their beauty in your garden, Banana Peppers are a rewarding and tasty variety to grow. Spice level is mild 0-500 Scoville Units. Also Known As: Banana Pepperoncini, Guero Pepper, Yellow Chili Pepper, Mild Calibre Pepper, Yellow Wax Pepper, Sweet Banana Pepper, Hungarian Sweet Pepper, Banana Chile, Yellow Chile Pepper, Sweet Pepper, Hot Banana Pepper. Plant Name: Pepper, Banana Latin Name: Capsicum anuum Days to Germinate: 14-21 Days to Harvest: 80 Plant Height: 18 - 24 Inches Spread: 18 - 24 Inches Growth Habit: Bush USDA Zones: 3-11 Lifespan: Annual, Perennial 9-12 Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade Pollination: Heirloom, Open-Pollinated GMO: No Fungicide-Treated Seeds*: No Seeds Packed For**: 2026 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots. Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a complete fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth. Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage. Planting: Peppers grows best in warm weather, with ideal temperatures of between 65F-80F during the day and nighttime temperatures of between 60F-70F. Starting Indoors: For an earlier pepper harvest, you may optionally start planting indoors in containers 8-10 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting. Directly Sowing: If directly sowing peppers outdoors, plant peppers in late spring when the soil warms to at least 65F. Fall planting is not typically recommended since they require heat and a long growing season but is possible in climates with mild winters, with consistent 70-80F conditions, or if growing indoors >70F and using supplemental grow lights. If Fall planting, plant at least 12-16 weeks before the first expected frost in Fall. To plant, make holes 1/2 inch deep and spaced 18 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Planting Depth: 1/2 inch Within-Row Spacing: 18 inches Between-Row Spacing: 3 feet Care During the Season: Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once to twice a week. If there is no rainfall, water 3-4 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots. Fertilizing: Once seedlings are established, 2-3 weeks after germination, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Optionally, continue fertilizing every 1-2 weeks as plants grow. Water plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions. Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions. Harvesting: Banana peppers are usually harvested when they are 4 to 6 inches long, and have a firm texture, about 60 to 75 days after planting, depending on the variety. You can harvest banana peppers when they are pale yellow (their immature stage) for a milder, tangy flavor, or wait until they ripen to orange or red for a sweeter taste. To harvest, use clean scissors or pruning shears to cut the pepper off the plant, leaving a small portion of the stem attached to avoid damaging the plant. Handle the peppers carefully to prevent bruising, as they are delicate. Regular harvesting encourages the plant to continue producing more peppers throughout the growing season.
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