Black Hungarian

Pepper

Zone 9a Save Garden

Botanical illustration of Black Hungarian

🌱 75d to harvest Bush

Sink your senses into Black Hungarian’s smoky, peppery aroma and the striking, near-black pods that ripen to a rich, glossy mahog…

Crop Dates

Milestone	Date
Start Indoors	Jan 16th
Last Frost	Mar 6th
Transplant / Sow Outdoors	May 1st
Harvest Begins	Jul 15th
Harvest Ends	Nov 26th

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

Recommended Companions

Mrs. Burns' Lemon Basil Basil

Ebenezer White Onion

Cardinal Basil

Yadkin Valley Red Onion

Lettuce Leaf Basil

Ruby Ring F1 Onion

Frequently Asked Questions

How do I handle blossom-end rot or fungal spotting on Black Hungarian peppers?

Black Hungarian peppers commonly develop blossom-end rot when soil moisture swings—start watering consistently as soon as fruits are set, and keep the bed evenly moist (not soggy). If you see leaf spots or grayish fungal growth, remove affected leaves, improve airflow by spacing plants, and avoid wetting foliage when irrigating; if it persists, apply a labeled fungicide made for peppers at the first signs.

How often should I water Black Hungarian peppers during the 75-day main growing phase?

During flowering and fruiting (roughly weeks 4–10), water deeply 1–2 times per week so moisture reaches the root zone, then adjust to weather so the soil stays consistently moist. A good target is to stop watering only when the top 1 inch dries out—if you can squeeze a handful of soil and it crumbles, it’s time to water; if it stays wet or forms a mud ball, hold off.

What signs show Black Hungarian peppers are ready to harvest at about 75 days?

Harvest when fruits are fully sized and have turned a deep, glossy dark color (dark green to near-black) with firm skin—pick before they get wrinkled or overly soft. For best eating flavor, cut with scissors or pruners, leaving a short stem, and harvest in stages as new fruits darken to avoid overstressing plants.

Sink your senses into Black Hungarian’s smoky, peppery aroma and the striking, near-black pods that ripen to a rich, glossy mahogany-brown. The fruits are crisp and meaty with a gentle heat, ideal for pickling where their firm texture holds shape and their dark color deepens beautifully in the jar. Grow this standout for bold, tangy pepper flavor—an elegant addition to antipasto-style platters and briny preserves alike.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 10 days first.

Expert Note

Start seeds indoors with steady warmth, then transplant only after the soil reliably reaches 60°F+ for best establishment and fruiting.