An early, prolific hot pepper. Produces continuous sets of beautiful, waxy fruit that start off yellow and turn red upon ripening. Great for container gardens and very popular for pickling.
|Germination||7 - 14 Days|
|Sowing Method||Indoors Sow (trays)|
|Days to Maturity||80 Days|
|Height||18 - 24 inches|
|Greenhouse / Polytunnel||Recommended|
|Scoville Rating||2,500 – 8,000 SHU|
|Recommended Soil pH||5.0-6.0|
[70 days] One of the earlier peppers of the season, the Hungarian Wax is a beautiful, compact, hot pepper first propagated in Hungary. The fruits start off yellow and turn red upon full ripening. The walls are thick and waxy (hence its name) and most folks eat them at the yellow stage, harvesting them when they’re about 5 or so inches long. But if you’re looking for a sweeter hot pepper, let a few ripen to red. Yields are copious with this variety and if you keep picking, you should keep getting peppers all growing season long.
Rated somewhere around a 5-7 on the chilli 1-10 hotness meter, Hungarian Wax are great grilled, dried, fried, stuffed and especially pickled! If you’re looking for something a little less hot, try removing the seeds. Also great for salsa and chili rellenos.
Note for organic gardeners: the Hungarian Wax comes as treated seeds and are not suitable for certified organic growing.
Select a sunny location where other members of the Solanaceae family (tomatoes, potatoes, etc.) have not been planted recently and in soil that is well drained and slightly acidic (pH 5.5-7.0).
Starting Indoors: Sow ¼” deep into well-draining seed starting mix 7-10 weeks before your last frost. Place in a bright, sunny location or supplement with artificial light. For ideal germination, soil temperatures should be between 80-85F. Without added heat, the seeds can take up to two weeks to germinate.
Once your seedlings have 2-4 true leaves, transplant into a larger container and apply a good feed.
Transplant outside or into permanent pots once the soil has warmed – no colder than 50F at any given time. Harden off gradually before transplanting.
Plants should be set 12-24” apart, in rows 24-36” apart, or spaced about 14-16” apart in raised beds. Peppers like to be planted fairly close to one another, so that there is slight contact between them. This variety also does well in large containers.
For optimum fruit set, peppers need a steady supply of water and stable temperatures. If nighttime temperatures reach below 60 F or above 75F, fruit set can be greatly reduced. Mulching is a great way to maintain heat and preserve soil moisture. In greenhouses, you can help maintain high humidity by damping down paths daily. Make sure to spray the foliage, as it will help set the fruit.
Once fruit starts to form, peppers do best with a lot of feed. Choose organic fertilizers that are high in phosphorus, potassium and calcium. Too much nitrogen can deter fruit growth.
Harvest Hungarian Wax chillies when they’re between 4-6 inches long and their walls have fully developed. This variety gets sweeter as it ripens, so letting a few turn to the red stage will provide a pleasing gustatory variety. Harvest the chillies singly by cutting them individually from the plant. Chilli peppers grown outdoors must be harvested before the first frosts.