Banana Pepper
Capsicum annuum — 0–500 SHU
Banana peppers are mild, tangy, and enormously versatile — best known for their role on pizzas, subs, and in pickled form. Their bright yellow colour, crisp texture, and gentle flavour make them one of the most family-friendly peppers you can grow. Fast-maturing and highly productive, they're an excellent choice for beginner growers who want a rewarding crop without the heat.
🔥 Heat Scale
🌱 How to Grow Banana Peppers
6–8 hours daily. Fast-maturing and productive in full sun. One of the most beginner-friendly pepper varieties.
Tolerant of a wider temperature range than most peppers — ideal 18–28°C. Can handle slightly cooler conditions outdoors.
Consistent moisture for best fruit quality. Even watering prevents the skin from cracking and keeps fruit tender rather than tough.
10–15L pot works well. Compact to medium-sized plants that are productive in containers. Great for beginners.
High-potassium tomato feed from first flower. Regular feeding improves fruit size and keeps the plant producing all season.
Harvest at yellow stage for pickling — firm, tangy, and holds its texture in brine. Slice into rings with white wine vinegar, water, salt, and sugar.
🩺 Common Problems
Cause: Inconsistent watering — wet after dry causes rapid expansion
Fix: Water consistently, mulch around base to retain moisture
Cause: Fruit left too long on plant, or bacterial soft rot from damage
Fix: Harvest promptly at yellow stage, handle carefully to avoid skin punctures
Cause: Overwatering or magnesium deficiency
Fix: Reduce watering, add Epsom salt solution (1 tsp per litre) fortnightly
Cause: Temperature extremes or inconsistent watering
Fix: Keep conditions stable, water consistently
❓ Common Questions
How hot is a Banana pepper?
0–500 SHU — virtually no heat. Mild, tangy flavour with a slight sweetness. Safe for those who can't handle any spice at all.
How do I pickle Banana peppers?
Slice into rings, pack into sterilised jars with garlic and peppercorns, then cover with a hot brine of white wine vinegar, water, salt, and a little sugar. Ready to eat in 24 hours, better after a week.
When should I harvest Banana peppers?
Harvest at yellow stage (65–75 days) for pickling and fresh use. If left to ripen further, they turn orange then red and develop a slightly sweeter flavour.
Are Banana peppers the same as Pepperoncini?
Similar but different. Pepperoncini are slightly hotter, more wrinkled, and a bit smaller. Banana peppers are smoother, milder, and more cylindrical. Both are great for pickling.
