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Banana Peppers



7-14 days



60-90 days




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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85°F).

🐝 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.

đŸ«¶ Support: Use a 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!

đŸŒ¶ 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


  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 lb Banana Peppers, tops removed, sliced into rings (see notes below)


  1. Bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.
  2. Pour brine over peppers to within œ” of the top.
  3. Wipe off the rim and put the lid and ring on.
  4. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
  5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have been completely sealed down if stored on the shelf.

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