Tuscan

Family: Solanaceae Sweet Pepper

Planting Schedule

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Sun-warmed and richly aromatic, Tuscan Bull’s Horn peppers hang in graceful, horned forms that turn from glossy green to a burnished red with a satin sheen.

Their flesh is thick and crisp, offering a sweet, peppery snap that shines in fresh salads, roasted platters, and vibrant sauces—plus they’re ideal for quick pickling for a tangy bite. Grow Tuscan for a steady harvest over the season, and enjoy a bold, garden-to-table flavor that feels both elegant and hearty.

Light: Full SunMaturity: 85 DaysHabit: Upright

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Tuscan Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 13th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Oct 3rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Oct 3rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 7th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Oct 3rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Oct 1st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 26th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 22nd – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 19th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 13th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 8th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 29th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 20th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 11th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 25th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 30th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Thick-walled Bull’s Horn peppers like Tuscan are built for eating with your teeth—crisp raw, then sweet and lightly charred when roasted. Their clean, tangy pickling vibe makes them a sharp foil to olive oil, garlic, and salty cheese without going harsh or hollow.

Best Uses

thin-slice into salads where the crunch won’t collapse under vinaigrette
roast until blistered for a sweet-scorched, satin-skinned flavor
quick-pickle for tangy chips and bar-snack crunch
chop into chunky sofrito-style sauces for texture that won’t turn mushy

Flavor Profile

sweet pepper aroma with a peppery snap thick, crisp flesh that stays buoyant under heat bright, clean acidity when pickled sun-warmed heat that comes on without bitterness

Kitchen Pairings

olive oil garlic lemon aged pecorino tomato chickpeas

Frequently Asked Questions

What’s the most common disease/pest issue for Capsicum annuum (Italian pepperoncini), and how do I control it?

Watch closely for aphids and spider mites, which commonly flare up on pepperoncini in warm, dry conditions and cause leaf stippling and curling. Rinse plants with a strong stream of water, then spray insecticidal soap (or horticultural oil) in the evening, repeating every 5–7 days until activity stops. For disease, avoid wetting foliage and remove any leaves showing early blight-like spotting to slow spread in humid periods.

How often should I water Capsicum annuum during the main growing phase?

During flowering and fruit set, keep soil evenly moist but not waterlogged—aim for watering when the top 1 inch of soil feels dry. In full sun, this is often about 1–2 inches of water per week total (from rainfall and watering), adjusted so containers never sit in standing water. Mulch helps stabilize moisture and reduces stress that can lead to blossom drop.

How can I tell when my pepperoncini (Capsicum annuum) is ready to harvest?

Harvest when pods have reached the mature size listed on your seed packet and the color matches the desired stage (often green to red as they ripen). Pods are ready when they are firm and glossy, and the fruits snap or cut cleanly from the plant with a bit of stem attached. For best ongoing yield, pick frequently rather than letting them fully overripen on the plant.