Banana Pepper is a bright yellow, banana-shaped medium-sized pepper growing 6-8 inches long. It has a sweet, tangy taste and crunchy texture. While typically bright yellow, they may change to green, red, or orange as they ripen. Banana peppers are excellent for pickling, stuffing, or sliced for pizzas, salads, casseroles, and sandwiches. An excellent source of vitamins C and B6. Spice level is mild 0-500 Scoville Units.
Also Known As: Banana Pepperoncini, Guero Pepper, Yellow Chili Pepper, Mild Calibre Pepper
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|Days to Germinate:||14-21
|Days to Harvest:||80
|Growth Habit:||Bush, Upright
|Country of Origin:||United States|
|Sunlight:||Full Sun, Partial Shade|
|Seeds Packed For**:||2023|
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Planting:Try not to plant seeds until the soil warms in the spring and all danger of frost is past since peppers grow best in warm weather. For Fall planting, plant peppers 12-16 weeks before the first expected frost. Starting peppers indoors and then transplanting outdoors will be easier than if starting from seed outdoors. If direct sowing, plant 3-4 seeds in 1/2 inch deep holes spaced 1 1/2 feet apart within rows spaced 3 feet apart (from hole to hole).
|Planting Depth:||1/2 inch|
||1 1/2 feet
Care During the Season:
|% Daily Value*|
|Total Fat 0.1g||0%|
|Saturated fat 0.0 g||0%|
|Polyunsaturated fat 0.0 g|
|Monounsaturated fat 0.0 g|
|Cholesterol 0 mg||0%|
|Sodium 4.3 mg||0%|
|Potassium 84.5 mg||2%|
|Total Carbohydrate 1.8 g||1%|
|Dietary fiber 1.1 g||4%|
|Protein 0.1 g||1%|
|Vitamin A||2%||Vitamin C||45%|
|Vitamin D||2%||Vitamin B-6||6%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|