Italian Pepperoncini Pepper Seeds

Italian Pepperoncini Pepper Seeds

Grow the familiar Italian pepperoncini, a slender pepper traditionally harvested while pale green to yellow and enjoyed pickled, sliced into salads, or served alongside sandwiches and antipasto. The pods can also be left on the plant to develop deeper color and flavor.

Seed Details

• Botanical name: Capsicum annuum
• Product: Pepper seeds
• Growth cycle: Commonly grown as an annual
• Flavor: Mild, with heat varying by growing conditions and harvest stage
• Uses: Pickling, salads, sandwiches, pizza, sauces, and cooked dishes

Starting Seeds

Sow seeds indoors in a moist, sterile seed-starting mix before your local planting season. Provide steady warmth and bright light. Keep the mix evenly moist but not waterlogged. Germination time varies with temperature, moisture, and seed-starting conditions.

Transplanting and Care

Move seedlings outdoors only after frost danger has passed and conditions are warm. Harden them off gradually by increasing their exposure to outdoor sun and wind over several days. Plant in a sunny location with fertile, well-drained soil, leaving enough room for airflow and mature growth.

Water deeply when the upper layer of soil begins to dry. Mulch can help moderate soil moisture and reduce weed competition. Use a balanced fertilizer according to its label, and provide support if branches become weighed down with fruit.

Harvest

Cut peppers from the plant with clean scissors or pruners to avoid damaging the branches. Harvest at the color and flavor stage you prefer. Wear gloves when handling peppers and avoid touching your eyes or face, since individual fruits may contain more heat than expected.

Choose from packages of 10, 30, 100, or 1,000 seeds.