Beaver Dam Hot Pepper is an heirloom, open-pollinated variety that was brought to Wisconsin in 1912 by a Hungarian family. This pepper variety produces extremely abundant yields of large peppers with mild heat, similar to that of a pimento pepper. Fruits are horn-shaped and range between 6-9″ long and are approximately 2 1/2″ wide at maturity. Beaver Dam Hot Pepper initially has a lime green color and matures to a beautiful reddish-orange. This is the perfect pepper for stuffing with your favorite cream cheese, sausage, rice or whatever you can find. It also has been noted to be great for slicing rings and eating raw on your favorite sandwich.
Peppers are in the nightshade family along with tomatoes and eggplant. Plants in the nightshade family are susceptible to blossom end rot, which is a result of a calcium deficiency. To prevent or alleviate this problem, apply pelleted gypsum at the base of the plant at bloom set. Peppers do best when transplanted, as the germination time can be longer than most vegetable seed. Peppers grow very well in our heavy-duty seed starting trays. Plants should be started 4-6 weeks before the intended outdoor planting date. If conditions outside are favorable, transplants may be planted directly from our 162 cell trays. If conditions are still too cold for planting peppers, transplants may be “stepped-up” to 4″ pots to allow more room to grow. Peppers can produce heavy fruits and will require some form of support to keep the plant upright. We recommend using the Florida Weave trellising technique that involves using stakes and twine along the row. This ensures that plants and fruits stay off the ground, reducing the possibility of disease and keeping fruits clean.
Beaver Dam Hot Pepper Planting Information
Planting Method: transplant
When to Plant: after last frost
Planting Depth: 1/4″
Seed Spacing: 2′
Row Spacing: 3-4′
Days to Maturity: 60
Disease Tolerance: None