Hungarian Wax Pepper
Capsicum annuum 'Hungarian Hot Wax'
vegetableA medium-heat wax pepper (5,000 to 10,000 SHU) that ripens from pale yellow to orange-red. Milder than jalapeños but with a distinctive sharp bite. Classic in Hungarian and Central European cooking, excellent fresh, pickled, or stuffed. Very productive plants with an upright, tidy habit.
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Sun
full sun
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Water
Every 3 days
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Harvest
~70 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
18-24 in
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Planting Depth
1/4 in seed; transplant to first true leaf
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Soil pH
6.0-6.8
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At transplant; side-dress with compost midseason
Fertilizer
Balanced granular fertilizer; low-nitrogen blend once flowering begins
🌱 Growing Guide
Start seeds indoors 8 weeks before last frost. Transplant after danger of frost has passed and soil is warm. Plants are bushy and 18 to 24 inches tall, generally needing no staking. Water consistently as the season heats up. Hungarian Wax peppers tolerate heat well and continue producing through summer. Pick regularly to encourage more fruit set.
Planting Calendar
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Start seeds indoors
Feb 18
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Transplant outdoors
Apr 29
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Projected first harvest
Jul 8
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Basil: General pest repellent, especially whiteflies
- Onion: Discourages many insect pests
- Tomato: Compatible bed companion with similar soil needs
- Marigold: Nematode suppression and trap crop for thrips
❌ Keep away from
FennelBrassicas
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Inspect leaf undersides weekly; strong water blast or insecticidal soap
Bt spray when fruitworm moths are active; destroy infested fruit
Copper spray at first sign; avoid wetting foliage
Rotate crops annually; destroy dropped fruit
🌾 Harvest & storage
Harvest pale yellow for mildest flavor and crisp texture. Allow to ripen to orange-red for sweeter, hotter peppers. Excellent for pickling at any stage. Peppers keep 1 to 2 weeks refrigerated.
🥗 Nutrition & benefits
Good source of vitamins C and A. Capsaicin content increases as fruit ripens. Higher potassium and folate than most sweet peppers.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.