Banana peppers are native to South America. They come in several different varieties ranging from mild and sweet to hot and pungent. The peppers are about four to six inches long and they resemble a banana in shape and are pale yelow-green to yellow in color becoming bright red when mature.
This sweet mild pepper, like all peppers sweet or hot, has a high vitamin content in a high-fiber, low-calorie package. Banana peppers are especially high in vitamin C, vitamin B6, and folate, all found to be important in heart health and associated with a reduced risk of some cancers. Even a small amount of banana pepper is a great way to get your vitamin C, essential to the health of our bones, blood vessels, tendons, and ligaments – and an important antioxidant in the fight against cancer.
Spacing: 18 to 24
Height: 18″ – 24″
Optimum Soil Ph: 6.2 – 7.0
Days To Maturity: 75
Sowing Method: Start Indoors
Start seeds indoors about 6-8 weeks before your last frost date. Plant approx. 1/4″ deep in individual cells or 4″ pots. Be sure to keep them in a warm place so that the soil temperature stays above 75°. Provide plenty of light once seeds have germinated. Young heirloom pepper plants like it to stay warm and will develop well if kept happy.
When the soil is consistently 60° F or more, set banana pepper transplants 12-24″ apart in rows 24-36″ apart in well-drained loam amended with compost. If the soil is low in magnesium, dig in a dusting of Epsom salt. Plant sweet and hot banana pepper varieties as far away from one another as possible to avoid cross-pollination. You can expect sweet banana peppers to have a mildly tangy flavor from cross-pollination.