Sweet banana for pickling or fresh eating. Long, thick-walled, smooth fruits on large plants. Avg. 8-9" long, the fruits are mild when yellow and moderately sweet when they ripen red. High resistance to bacterial leaf spot. High in fiber, beta-carotene, and vitamins A and C.
Peppers are compatible with many herbs and flowers, as well as tomatoes (although rotate where they are planted from year to year), carrots, cucumbers, radishes, squash, eggplant, spinach, lettuce and chard. Peppers are incompatible with plants in the Brassica family (Brussel sprouts, broccoli, cabbage, kale, etc.)
Goddess Banana Pepper Seedling
Space: Transplant seedlings 12-18 inches apart.
Irrigation: Banana peppers like soil consistently moist, but not soppy.
Fertilize: At transplant, ½ cup high-nitrogen fertilizer side dressed below and around each plant and then switch to using fertilizer lower in nitrogen and higher in phosphorus and potassium every two weeks.
Matures in 63 days (yellow) or 83 days (red). Harvest (when full sized with firm skin) often so plants continue to produce. You can take them off the plant when they are yellow or wait until they mature to a deep orange or red. Tip: Use garden shears to cut banana peppers. Do not pull banana peppers from the plant as this could damage the plant.