Banana Peppers

DAYS TO SPROUT

DAYS TO
SPROUT

7-14 days

MATURES IN

MATURES
IN

60-90 days

TASTE IT FOR

TASTE IT
FOR

8-15 weeks

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Care & Harvest

🐝 Pollination: Peppers require pollination. Flowers develop 4-6 weeks after sprouting. Remove the first set of flower buds that grow to encourage root and foliage development. When the next flowers appear, hand-pollinate them by gently shaking the entire plant to replicate the effects of wind, or gently disturb the inside of blossoms with your finger or a small brush.

 

🫶 Support: We suggest using our Plant Belt to support the plant and its heavy fruit as it matures, as each pepper can reach 8-9 inches in length!

 

✂️ Pruning: These peppers require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod

 

🔎 Plant Health: Gardyn peppers are prolific producers, even if they show signs of Edema, a harmless disorder. Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

 

🌶 Harvest: Harvest at any color once peppers are firm and 8-9 inches long. Cut each pepper at its individual stem.

Quick Facts

Named for their similarity in shape to the popular yellow fruit, Banana Peppers are descendants of peppers native to Hungary. Banana peppers first appeared in the U.S. in 1932, and even today are sometimes mistaken and mislabeled in grocery stores as Hungarian Hot Wax Peppers. 

Individual Banana Peppers can grow up to 8-9 inches in length. As they ripen, peppers change from yellowish-green, to yellow, and finally to red. The longer they are allowed to ripen, the sweeter they get! Similar to other C.annuum peppers, Banana Peppers provide a great source of Vitamin C (which increases with ripening) along with carotenoids (especially pro-Vitamin A). Banana Peppers also deliver healthy flavonoids such as quercetin and luteolin, which have anti-inflammatory properties.

Unlike spicier varieties, Gardyn Banana Peppers won’t make you sweat! Enjoy them raw on salads, sandwiches, in fresh salsas, or as a crunchy snack all on their own.

Harvest to Plate Recipe

How To Cook Banana Peppers

Quick Pickled Peppers

INGREDIENTS

  • 1 ½ cups Gardyn peppers (hot or sweet)
  • ½ cup water, at room temperature
  • ½ cup rice vinegar
  • 1 ½ tablespoons honey, maple syrup, OR sugar
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional)
  • 20 twists of freshly ground black pepper
  • 2 leafy sprigs of fresh Dill, roughly chopped (or 1 teaspoon of dried dill)
  • 2 cloves garlic, peeled and smashed
  • 1 bay leaf

INSTRUCTIONS

  1. Slice peppers into rounds or spears
  2. Combine the water, vinegar, maple syrup (or sugar), salt, red pepper flakes (if using), and black pepper.
  3. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
  4. Place peppers into a wide-mouthed 16 ounce (pint) mason jar, and top with the dill and garlic.
  5. Pour the liquid over the peppers in the jar until they are fully submerged.
  6. Refrigerate for at least 1 hour. Store in the fridge for up to a month.