Hungarian Sweet Wax

Pepper

75d to harvest

Sunlit and honey-sweet, Hungarian Sweet Wax peppers hang in graceful, tapered lengths that glow from pale chartreuse to warm golden amber. Their skin is satin-smooth with a gentle snap, and the flesh stays tender and aromatic—ideal for fresh relish-style bites, vibrant roasting, and bright pickling where their mild sweetness truly sings. Grow them for a long, steady harvest that turns the garden into a living ribbon of buttery color.

Crop Dates

Growing note: Frost-free Zone 11b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What are the most common pests or diseases for Capsicum annuum (Hungarian Sweet Wax) and how do I control them at home?

Watch for aphids and thrips, especially on new growth; they can leave sticky residue or distorted leaves. Spray infested plants with a strong jet of water, then apply insecticidal soap, repeating every 5–7 days until new growth is clean. Also monitor for blossom-end rot from calcium imbalance (black, sunken fruit bottoms); keep soil moisture steady and avoid letting beds swing between wet and dry to prevent it.

How often should I water Hungarian Sweet Wax peppers during the main growing phase?

During the main growing and fruiting phase, keep the soil evenly moist—about 1–2 inches (2.5–5 cm) of water per week total, adjusted for heat and rainfall. Water deeply when the top 1 inch (2.5 cm) of soil feels dry, and avoid frequent light sprinkling that encourages shallow roots and moisture swings.

How can I tell when Hungarian Sweet Wax peppers (Capsicum annuum) are ready to harvest?

Harvest at about 75 days when the fruits reach their full size and the waxy pods turn from green toward their mature color (often yellow to red depending on your setup). Pick peppers using scissors or snips to avoid snapping stems, and harvest promptly when they’re glossy and firm for the best flavor.