Description Hungarian Yellow Wax is moderately hot pepper. This dwarf bushy plant grows about 45 cm (18″) high and is a prolific producer. Peppers are about 15 cm (6″) in length and about 5 cm (2″) thick at the shoulder before tapering slightly to the bottom. The fruit ripens from a waxy yellow to bright red at maturity and contains firm, pungent flesh. Yellow wax is a favourite for frying and makes a very pretty pickled pepper! Excellent fruit set in cooler weather makes this a good selection for northern gardeners. Scoville Heat Unit Rating – 4000 Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.
