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Growing Italian Pepperoncini Peppers in the Vegetable Garden

Begin by sowing 2-3 seeds in each cell of a seed-starting tray filled with a premium germination mix. The seeds should be lightly covered with soil to a depth of approximately 0.25 inches and then watered thoroughly to ensure the mix is fully moistened. The key to successful germination lies in maintaining the soil's moisture and keeping the temperature within the 80-90°F range. Achieving the optimal soil temperature might require using a heating pad or similar methods, as pepper seeds are known to germinate more slowly in cooler conditions and fail to sprout if the soil is excessively cold.

When the seedlings begin to display their true leaves, it's important to thin them out to maintain a spacing of 2-3 inches apart or to transplant them into 4-inch pots for further growth. Maintaining an ambient temperature of around 70°F during the day and 60°F at night is optimal. At this stage, fertilization should be minimal or entirely skipped to encourage strong root development without overstimulating the plants.

For gardeners looking to maximize their pepper yield, a controlled cold treatment may prove beneficial. You can significantly enhance fruit production by reducing the night-time temperature to 55°F for a month while ensuring that the plants still receive a minimum of 8 hours of sunlight daily. This method increases yield and prepares the peppers for transplanting 1-2 weeks earlier than usual. Following this period, normal care procedures should resume, adjusting the temperature to around 70°F both day and night.

Before transplanting, removing any premature flower clusters is a good idea to encourage stronger growth. The ideal time for transplanting is after the last frost when seedlings have reached a height of 4-5 inches and are between 6-8 weeks old. Gradually acclimate the seedlings to outdoor conditions by exposing them to the external environment for increasing periods daily, ensuring they are not subjected to temperatures below 50°F. Ideally, the plants should exhibit buds but no full blooms at the time of transplantation.

To prepare for transplantation, enrich the garden bed with compost and ensure proper spacing (12-18 inches apart in rows spaced 2-3 feet apart). Pepperoncini peppers thrive in soil with a pH of 6.5, rich in phosphorus and calcium. Plant the seedlings at the same depth as they were in their previous containers, water generously, and consider using a phosphorus-rich fertilizer to promote healthy growth. Additionally, conducting a soil test can provide valuable insights into any necessary soil amendments. Monitoring for pests and diseases is essential for maintaining plant health. Employing row covers and black plastic can extend the growing season. However, these should be removed if temperatures rise above 85°F to prevent blossom drop and ensure a bountiful harvest of pepperoncini.

Harvesting Italian Pepperoncini Peppers

Italian Pepperoncini can be harvested when green and 2-3” long for pickling. Or, wait until they are fully mature and a full red color (usually around 65-75 days after transplanting) for fresh eating. Use shears to remove the fruits from the plant by clipping them off 1-2 inches above the fruit. Store them in the refrigerator for 1-2 weeks before eating or processing further.

About Italian Pepperoncini Pepper Garden Seeds

This heirloom pepper is sweet, with mild heat levels (100-500 Scoville). The red fruits grown in full sun are more likely to be spicier than green fruits.

Italian Pepperoncini plants are fantastic for container gardening because they remain fairly compact. They typically grow up to 3ft high. They need at least 5 gallons of soil but do best with 10 or more.

Pepperoncini Italian fruits have thin, sweet skin that is perfect for pickling.

While peppers are typically grown as annuals, they can be overwintered in zones 10 and 11 to get a second harvest. They are technically a tender perennial.

The word “pepperoncini” in Italian means spicy pepper and is associated with a variety of chilis used for Italian cooking, including dried chili flakes.

Tips From Our Gardeners

"If you have highly sensitive skin, it is always a good idea to wear gloves when harvesting peppers. These peppers are sweet and won’t affect most people, but it is better to be safe than sorry! Everyone should wash their hands with soap after handling them to avoid accidentally touching your own or another person’s eyes with capsicum (the spicy stuff)."

- Lara Wadsworth, True Leaf Market Writer

Other Resources

• Scoville Heat Scale

Italian Pepperoncini Pepper Seeds Per Package:

• 500 mg - Packet - Approximately 60 Seeds
• 1/4 oz - Wholesale - Approximately 850 Seeds
• 1 oz - Wholesale - Approximately 3,400 Seeds
• 4 oz - Bulk Seeds - Approximately 13,600 Seeds
• 1 lb - Bulk Seeds - Approximately 54,400 Seeds
• 5 lb - Bulk Seeds - Approximately 272,000 Seeds

Non-GMO Italian Pepperoncini Pepper seeds are available for Fast Free Shipping on qualifying orders.