Hungarian Hot Wax Pepper Heirloom Seeds
An early and prolific yellow pepper,
it is spicy without being too hot.
Its fruit is conical, 1 to 2 inches
wide and 5 to 8 inches long.
It can be used fresh, dried or
cooked in a wide range of recipes.
A favorite sliced for
subs or salads, cooked on pizza, or grilled.
Reliable in areas with cooler summers.
Days To Maturity: 70
Approximately 30 seeds per packet.
Botanical Name: Capsicum annuum.
Planting:
Weather and growing conditions can effect the flavor
and amount of heat, as the fruit
will tend to be spicier with hotter, drier weather.
Peppers need a long hot season to do well,
and a very warm soil to germinate (75-90F).
Start indoors well before transplanting, at least 8 weeks.
Transplant outdoors after all danger of frost,
the soil has warmed to at least 60F,
and night temperatures are consistently warm
for many folks as late as June.
CAUTION:
the seeds of hot peppers can irritate your skin,
and even a small amount of dust in the air
can irritate your eyes, so
take precautions when handling and planting the seeds.
How To Harvest
Hungarian Hot Wax Pepper Heirloom Seeds
To harvest the seeds of peppers,
simply cut the pepper in half
and pull out the core and seeds.
Rub the seeds gently from the core into a bowl.
Rinsing is not absolutely necessary, however,
when pepper seeds are placed in water and gently stirred,
mature seeds will sink to the bottom and the chaff
and immature seeds will float to the top.
Pour off the chaff and immature seeds,
repeating as necessary until clean.
Drain the seeds in a mesh strainer
set on absorbent toweling
before spreading them out on
a glass or metallic dish to dry.
Never dry seeds in the sun, the heat
can kill the embryo within very quickly.
When seeds are properly dried,
they will snap break when folded in half.
