Pepper Hungarian Magyar – Renee’s Garden

Capsicum annuum

Paprika Pepper

EXCLUSIVE We import this variety from Hungary where it is widely recognized for making top-quality sweet paprika. These early ripening plants produce heavy yields of slender, pointed, 4-inch crimson-red peppers. Once harvested, simply dry them and grind into sweet paprika spice powder that offers wonderful, rich, full-bodied flavor and is an excellent source of vitamin C. Youll be pleased how easy and rewarding it is to grow your own.

Seed Count: Approx. 30-35/ Weight: 0.25 g

STARTING SEEDLINGS

In early spring, start indoors about6-8 weeks before outdoor nights stay reliably 50-55F (10-13C). Sow seeds 1/4 in deep and 1 in. apart in seed starting mix. Keep moist but not soggy, and very warm, 80F (27C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are ready to plant outside. When seedlings are 2 in. tall, transplantinto 4 in. pots.Keep at 70-75F (21-24C). Feed with half-strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions.Transplant 2 ft. apart into rich soil in full sun.

GROWING NOTES

Paprika peppers need warm conditions. Don’t transplant outdoors until nights stay above 55F (13C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.

HARVEST AND USE

Cut ripe peppers from the plants when completely red. Slit peppers open, discard seeds and cores and slice in several pieces. Dehydrate pieces until very dry and crisp. Then grind or crush into a course spice powder and store in glass jars to use and enjoy liberally. Tightly sealed, home-grown paprika spice powder also freezes well, retaining its wonderful rich flavor.