A rare Hungarian heirlooom pepper. It was brought to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family. The pepper’s first fruits mature 80 days after transplanting, at which point they ripen from lime-green to red. The crunchy fruits are mildly hot and when seeded, they hold an excellent flavor. Rated as 3 on a heat scale of 1-5, the Beaver Dam is great for making fresh batches of cool and tangy salsas.
Average Water Needs; Water regularly; do not overwater
Suitable for growing in containers
Seed Collecting: Allow unblemished fruit to ripen; clean and dry seeds Properly cleaned, seed can be successfully stored.
- Full sun