Antohi Romanian Sweet Pepper Seeds – Heirloom Frying Pepper (Capsicum annuum)

Antohi Romanian Sweet Pepper – Heirloom, Organically Grown

Capsicum annuum | Annual | 54–60 Days to Maturity

One of the earliest-maturing sweet peppers in existence, the Antohi Romanian is a storied heirloom with a remarkable origin. Seeds were brought to the United States by Romanian acrobat Jan Antohi after visiting his homeland for the first time in over eight years — and it’s easy to understand why he couldn’t leave without them. Smooth, tapered 4” × 2” fruits ripen from pale yellow through vibrant red, delivering a rich, sweet flavor that’s celebrated in Romanian kitchens — traditionally fried in a hot skillet with olive oil and a pinch of salt. A prolific, early producer that thrives even in cooler northern gardens.

Plant Details

• Species: Capsicum annuum
• Type: Heirloom Sweet / Frying Pepper
• Days to Maturity: 54–60 days from transplant
• Fruit Size: ~4 inches long × 2 inches wide, tapered, pointed
• Color Progression: Pale Yellow → Red
• Heat Level: None (0 SHU) — purely sweet
• Growth Habit: Upright, sturdy-branched, heavy yielding
• Organic: Yes

Soil & Water

Plant in deeply worked, well-drained soil enriched with compost; target a pH of 6.0–6.8. Water consistently and deeply, allowing the top inch to dry between waterings. Apply soaker hoses during hot, dry spells to maintain even moisture without wetting foliage.

Planting & Growing Tips

• Start seeds indoors 8 weeks before the last expected frost date.
• Sow ¼ inch deep in organic seed-starting mix; maintain 80–85°F (27–29°C) soil temperature. Bottom heat accelerates germination (7–28 days).
• Transplant outdoors once all frost danger has passed and nights stay above 55°F (13°C).
• Space plants 18–24 inches apart in full sun (6+ hours daily).
• Amend the planting hole with compost; follow with compost tea every 2–3 weeks for the first 6 weeks of growth.
• Mulch 1–2 inches around the base for moisture retention, weed suppression, and disease prevention.
• Container-friendly: 5-gallon pots or larger; well-suited for patios and small-space gardens.

Harvest Tips

• Harvest at the yellow or red stage depending on your use — yellow for milder, crisp eating; red for sweeter, more complex flavor.
• Fry in a hot skillet with olive oil in the traditional Romanian style for peak flavor.
• Use garden scissors to cut, never pull. Pick consistently to encourage ongoing fruit production.
• Refrigerate fresh peppers up to 2 weeks or roast and freeze for long-term storage.