Hot Pepper Seedlings, Hungarian Hot Wax
SCIENTIFIC NAME:
Capsicum annuum
VARIETIES:
“Hungarian Hot Wax”. Long, banana-shaped waxy pepper used for frying, stuffing and pickling. Ripens from pale yellow to deep golden orange and finally cherry red, but traditionally harvested light green and used for pickling. May be harvested at any stage but heat intensifies as peppers mature. Very productive even in cool weather. Heat varies among strains; HMOS strain is spicy but not overly hot. Excellent pickler SHU 10,000. 1.5-5.5" fruits.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
SCIENTIFIC NAME:
Capsicum annuum
VARIETIES:
“Hungarian Hot Wax”. Long, banana-shaped waxy pepper used for frying, stuffing and pickling. Ripens from pale yellow to deep golden orange and finally cherry red, but traditionally harvested light green and used for pickling. May be harvested at any stage but heat intensifies as peppers mature. Very productive even in cool weather. Heat varies among strains; HMOS strain is spicy but not overly hot. Excellent pickler SHU 10,000. 1.5-5.5" fruits.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
SCIENTIFIC NAME:
Capsicum annuum
VARIETIES:
“Hungarian Hot Wax”. Long, banana-shaped waxy pepper used for frying, stuffing and pickling. Ripens from pale yellow to deep golden orange and finally cherry red, but traditionally harvested light green and used for pickling. May be harvested at any stage but heat intensifies as peppers mature. Very productive even in cool weather. Heat varies among strains; HMOS strain is spicy but not overly hot. Excellent pickler SHU 10,000. 1.5-5.5" fruits.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
