Hungarian Beaver Dam Pepper (Capsicum annuum)
This beautiful and tasty pepper was brought to the US by Hungarian immigrant Joe Hussli in 1912. The Hussli family settled in Beaver Dam, Wisconsin which is where this heirloom pepper got it's name. The peppers are mildly spicy (500-1,000 Scoville Units) and have a rich flavor that earned them notation in Slow Food USA "Ark of Taste".
We like to eat these peppers sliced raw, stuffed and Mama makes amazing pickles with them. The peppers are horn-shaped, thick-walled and usually reach 6-9 inches in length. The plants are stocky and medium height and can successfully be grown in containers or in the garden.
Origin: The parent seed of our Beaver Dam peppers were given to us by a Hungarian friend who has a beautiful garden in Wisconsin near Green Bay.
(Approximately 20 seeds per packet)
Germination rate: 85% - tested 9/1/24
Planting Instructions: We recommend starting peppers indoors in a sunny and warm location 4-6 weeks before last frost in spring. Plant outdoors in full sun after danger of frost in spring. Note: pepper seeds need soil temperatures to be at least 70 F to germinate and we use a heating pad under the seedling tray to maintain temperature.
