Sweet Italian

Pepper

75d to harvest

Sweet Italian peppers arrive with a glossy, lantern-bright sweetness—crisp, thick-walled flesh that stays pleasantly snappy even when fully ripe. At maturity, the fruits hang in tidy clusters, turning from green to a rich red with a smooth, gently tapered shape that’s made for briny preservation. Grow Sweet Italian for bold, peppery-sweet flavor in pickling jars and for fresh snacking when you want a clean, vibrant bite.

Crop Dates

Milestone	Date
Start Indoors	Feb 20th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 19th
Harvest Ends	Oct 28th

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 pest or disease commonly affects Capsicum annuum (Italian pepperoncini), and how do I control it at home?

Look for aphids and flea beetles on young pepperoncini foliage, which can stunt growth and spread disease. Spray a strong stream of water to knock off aphids, then treat infested plants with insecticidal soap (especially the undersides of leaves) and use floating row cover over seedlings until plants are established. If you see water-soaked lesions and leaf dieback, suspect bacterial leaf spot—remove affected leaves and avoid overhead watering to slow spread.

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

During flowering and fruit set, keep soil evenly moist: water when the top 1 inch of soil dries out, typically every 2–4 days in warm weather. Water deeply at the base so moisture reaches the root zone, since peppers that dry out and then get soaked can drop flowers and produce uneven fruit size. Mulch around plants helps stabilize moisture and reduces stress.

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

Harvest peppers at 75 days after sowing/transplanting when they are fully elongated and glossy, and turn to their mature color (often light green to yellowish or red depending on your target). For a milder, more tender pepperoncini, pick while still green; for deeper flavor and more heat, wait until they have colored up fully. Snip with pruners rather than pulling to avoid damaging stems.