Hungarian Wax Pepper

Pepper

75d to harvest

Crisp, sunlit pods unfurl in a gentle cascade—Hungarian Wax Pepper delivers a bright, mellow heat with a clean, sweet snap. At maturity the fruits hang in tidy rows, turning from pale green to warm golden-yellow, with a smooth, waxy skin and a pleasantly firm bite that holds beautifully for pickling and roasting. Grow for vibrant, tangy results in jars, or for fresh snacking when you want peppers that stay crisp and vivid.

Crop Dates

Milestone	Date
Start Indoors	Apr 6th
Last Frost	May 25th
Transplant / Sow Outdoors	Jul 20th
Harvest Begins	Oct 3rd
Harvest Ends	Aug 29th

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

Why are my Hungarian wax pepper plants getting small, pale spots or silvery patches on leaves, and what should I do?

These symptoms are often from spider mites or thrips, which commonly show up in warm, dry conditions on Capsicum annuum. Rinse plants with a strong spray of water, then apply insecticidal soap (especially under leaves) and repeat every 5–7 days until new growth is clean. Keep the soil consistently moist (not soggy) to reduce mite flare-ups, and remove heavily damaged leaves.

How often should I water Hungarian wax peppers during flowering and fruiting?

During flowering and the ~75-day main growing phase, water to keep the root zone evenly moist—about 1–2 inches (2.5–5 cm) of water per week depending on heat and container size. Water deeply when the top 1 inch (2–3 cm) of soil dries, and avoid frequent light watering that causes shallow roots and blossom-end issues. Mulch around plants to steady moisture and prevent dry swings that stunt fruit set.

How can I tell when Hungarian wax peppers are ready to harvest?

Harvest when the peppers reach their full mature size and are firm and glossy—typically around 70–75 days from transplanting. Hungarian wax peppers are commonly picked at the green stage for best tenderness, but they can also be left to ripen to red/orange depending on your preference. Use scissors or snips to cut the fruit with a short stem to avoid tearing branches.