Growing from Seed to Planting
Start indoors: Sow seeds 6-10 weeks before last frost. Use warm soil (~75°F) for good germination.
Use seed starter mix; sow ¼ inch deep; keep soil moist.
Once seedlings are strong and nights are reliably warm (soil & air above ~60°F), harden off and transplant outdoors.
Site, Soil & Spacing
Full sun needed (6-8+ hours of direct sun) for best fruit yield.
Soil should be well-draining, fertile, pH around 6.0-6.8. Amend with compost or aged manure.
Spacing: about 18-24 inches between plants in the row. If compact variety, spacing might be reduced.
Care During Growth
Watering: Keep soil evenly moist. Mulch helps retain moisture and suppress weeds. Avoid overhead watering to reduce disease risk.
Fertilizing: After fruit begins setting, feed with a balanced fertilizer (e.g. 10-10-10 or a vegetable fertilizer).
Support: For larger or heavy fruiting banana peppers, stake or use cages so plants don’t flop.
Harvesting
Banana peppers are usually harvestable ~60-70 days after transplanting.
State by State Gardening
You can harvest when they are pale yellow for sweet, crunchy flavor. If left to mature, they deepen in color (orange/red) and taste sweeter (or hotter in hot varieties).
Pick frequently—this encourages more fruits. Use clean shears or gently twist to avoid damaging plant.
Pest, Disease & Challenges
Common pests: aphids, flea beetles, thrips, cutworms, whiteflies.
Diseases/problems: blossom-end rot (often due to calcium deficiency or irregular watering), leaf spots, fungal issues when leaves stay wet.
Heat stress can cause blossom drop. If very hot, partial shade or afternoon shade helps.
Uses of Banana Pepper
Eat fresh in salads, sandwiches, salsas.
Pickle or can (banana peppers pickle well).
Roast, freeze, or dry for later use.
Flavor is versatile: yellow ones are mild & crisp; red/orange ones more sweet or spicy depending on variety/timing.