Amarillo

Family: Apiaceae Root Vegetable

Sweet, sunlit flavor bursts from Amarillo’s Danvers-style roots—tender yet substantial, with a crisp snap and a bright, honeyed finish.

The deep orange-gold flesh holds its character through roasting and pan-browning, and it shines when sliced fresh for salads, slaws, or quick pickles. Garden-ready at about 75 days, Amarillo delivers dependable, classic Danvers shape with a satisfying bite from first harvest to the last.

Light: Full SunMaturity: 75 DaysHabit: Taproot

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Amarillo’s Danvers roots balance tenderness with a real snap, so they hold their texture in hot roasting and don’t collapse into mushy sweetness. Use them when you want that honeyed, sun-bright flavor to show up—shaved raw, caramel-edged in the pan, or tang-locked in quick pickles.

Best Uses

roasting until caramel-edged in hot oven heat for maximum sweetness
quick pan-browning or shallow-frying for a deep golden crust
fresh slicing or shaved into salads and slaws where the snap stays snappy
fast pickling for candy-sweet tangy crunch

Flavor Profile

crisp sweet crunch with bright, honeyed finish tender-yet-substantial bite (snap, not woody) deep orange-gold sweetness that intensifies under heat

Kitchen Pairings

citrus (orange or lemon) ginger cumin olive oil honey feta

Frequently Asked Questions

What should I do if my Amarillo crop develops powdery mildew?

Amarillo plants are prone to powdery mildew in warm, humid spells with poor airflow. Remove the worst leaves, then spray a ready-to-use potassium bicarbonate or horticultural sulfur product according to the label, starting at the first white patches. Space plants to improve airflow and avoid wetting the foliage when watering to slow it down.

How often should I water Amarillo during the main growing phase?

During the main growing phase, keep soil evenly moist but not soggy—aim for about 1 inch of water per week, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil feels dry, and continue this pattern until flowering and fruit set begin, then avoid letting the soil swing from very dry to very wet.

How can I tell when Amarillo is ready to harvest?

Harvest when the pods are fully formed and the peppers have reached the expected mature color (typically bright yellow), usually around 75 days from planting. Pick peppers that are firm and glossy; if they feel soft or wrinkled, they’re overripe. For best flavor and yield, harvest every few days as they mature.