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No antipasto platter is complete without them. Italian Pepperoncini β also known as Friggitello in Southern Italy β are the small, wrinkled, mildly tangy peppers that have graced Mediterranean tables for centuries. Harvested young and green, they carry a gentle, almost sweet heat that disappears entirely in the brine, leaving behind a bright, tangy flavor that cuts through rich cheeses, cured meats, and olive oil with effortless grace.
Prolific and easy to grow, Pepperoncini plants produce abundantly through the season, delivering wave after wave of 2β3 inch fruits that are equally delicious pickled, fried whole in olive oil, or eaten fresh straight from the vine.
Start indoors 8β10 weeks before last frost. Sow seeds ΒΌ inch deep in fertile, well-draining soil. Transplant outdoors after all frost danger has passed, spacing plants 18 inches apart in full sun. Water consistently. Harvest green at 65β70 days for pickling, or allow to ripen fully to red for a sweeter flavor.
| Days to Maturity | 65β70 days |
| Pod Size | 2β3 inches, wrinkled |
| Heat Level | Very mild (100β500 SHU) |
| Ripening | Green β red (harvest green for pickling) |
| Latin Name | Capsicum annuum |
| Type | Heirloom, Open-Pollinated, Non-GMO |
| Spacing | 18 inches |
| USDA Zones | 3β12 |
Packed and shipped by Box Garden Seeds LLC β heirloom seeds grown without GMOs, selected for flavor, resilience, and your gardenβs success.