Pepperoncini Greek Pepper is a favorite component of any Greek salad with lettuce, feta cheese and olives. These peppers have very mild heat that pairs well with a wide range of dishes. Fruits are initially yellow-green and mature to a dark-orange to red color. Pepperoncini Greek Pepper produces very heavy yields on compact plants which makes it a great option for containers and gardens of any size. Expect to pick dozens of peppers each time these are harvested. Peppers average 4″ long with a 1″ diameter. Fruits are slightly wrinkled which provides a nice, crunchy texture. This is a great variety for pickling, salads and fresh salsa.
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.
Pepperoncini Greek 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: 65
Disease Resistance: None