The Hungarian wax pepper (sometimes called Hungarian Yellow Wax Banana) is a medium variety of Capsicum annuum with a wide Scoville Scale range of 1,000 to 15,000 Scoville units.
This pepper is usually harvested before maturity when still yellow. It measures between 4"-6" inches in length (102 mm-152 mm) which tapers to a rounded point. Upon maturity, the pepper becomes orange then red in color (as all peppers). Although similar in appearance to banana peppers when immature, it is a different cultivar.
Due to the ease of cultivation and the productivity of the plant, many home gardeners pickle these whole or sliced in rings. These peppers have a sweet, but hot flavor that make them a favorite in many dishes. Hungarian wax peppers are shaped like a carrot, they taper to a rounded point and averages about 6" in length and about 1 1/2" wide. It is considered an early pepper that produces excellent yields on a 24" plant.
In June, I bought a small plant from a local nursery for 80 cents. The plant had 2 fruits when bought and has not grown much in height as of August 1st. I tried one of the peppers and it was not hot. It was easy to dry some of the seeds and I will see if I can grow the pepper from seed next year.
Hungarian Wax Peppers are a creamy-yellow translucent color, very similar to the Banana Wax Pepper. However, these two peppers differ in heat, color and size. The Hungarian Wax has a thin skin with a thick flesh due to its immaturity. Picked at an immature stage, the Hungarian Wax Pepper is yellow and has a sweet hot flavor varying from warm to moderately hot. During the 65 day Hungarian Wax Pepper maturing stage the color changes to an orange-red and the heat rises to an almost inedible intense heat while keeping its sweetness.
Although the pepper can be eaten at any stage, the Hungarian Wax Pepper is most popular in the yellow stages. This pepper is traditionally pickled or made into yellow mole sauces.
The pepper is great for pickling or drying. It is canary yellow turning to bright red when ripe. Harvest starts about 70 days after setting out plants.
Sun: Full Sun
Sowing Method: Indoor Sow
Days to Maturity: 70 days
Height: 18-24 inches
Spread: 16 inches
How to Sow Peppers
Most U.S. gardeners (apart from those living in the Deep South) start pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost. Start indoors in a warm, well-lighted area. Place containers in a south facing window or under grow lights until seedlings emerge. Sow 1-2 seeds 1/4" deep into individual containers filled with seed starting formula. Keep moist. Seedlings emerge in 10-21 days at 75-80 degrees Fahrenheit.
For Illinois, the average last frost is April 15 and average first frost is October 15. Sow by March 15-April 15. Transplant outdoors by May 15-June 15. Peppers are self pollinators.
Fertilizer
As the peppers develop, switch over to a fertilizer higher in Phosphorous and Potassium. Gardeners often make the mistake of providing too much nitrogen. The result is a great looking bushy, green plant, but few fruit.
Days to Maturity
Most peppers take 60 to 80 days to mature.
References:
Wikipedia http://en.wikipedia.org/wiki/Hungarian_wax_pepper
Hungarian Wax Peppers | Melissa's Produce http://goo.gl/r521y
Hot Hungarian Wax Pepper Seeds and Plants, Vegetable Gardening at Burpee.com http://goo.gl/5jaKp
All about peppers - Urban Farmer's Guide http://goo.gl/h2zvM
Peppers - YouTube http://goo.gl/9VcP0
My pepper garden ... - YouTube http://goo.gl/qaouF
How to Grow Peppers - YouTube http://goo.gl/syHPV
Container Peppers by Nurse Amy (video) http://goo.gl/zgDqk
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