Pepper – Gypsy Seeds

When to Plant in Spring:

• Earliest Planting Date: 2 weeks after Average Last Frost
• Latest Planting Date: 5 weeks after Average Last Frost
• Length of Planting Window: 3 weeks
• To find your Average First or Last Frost, click here and type in your zip code.

Planting: If possible, sow indoors ¼-½ inch deep. After 6 weeks and before they become rootbound, transplant outdoors about 12-18 inches apart when there is no longer a threat of frost.

Peat Pellets: Gypsy Peppers can be started in peat pellets if you’re looking to get started early. Download our peat pellet guide for more information.

Care: If your plants start to get too heavy and droop, use a stake to keep plants upright. You should also pick any pepper lying on the ground, as this will help take weight off the plant as well as keep the pepper from rotting.

Harvesting: Peppers can be picked at various stages in growth. They will first turn a bright yellowish green color and then after time start to turn orange and eventually red. Pick peppers often to produce the highest yield.

Germination Days: 10 – 21

Days to Maturity: 60 – 70

Preference: Plenty of water, full sun, well-draining soil

• The first peppers can be traced back to South and Central America. They were brought to Europe, by Christopher Columbus, in the 1450’s.

• Despite the fact that they share the same name, our table pepper and the sweet and hot peppers we grow are not actually related. The pepper that we usually see paired with salt is the grinded seeds of the plant, Piper nigrum.

• Peppers such as the gypsy however belong to the species Capsicum.
A great source of folate and vitamin A and C.

Easy Salsa with Black Cherry Tomatoes and Gypsy Peppers
1 16 oz. bag frozen corn, defrosted
1 can black beans, drained and rinsed
1 small jalapeno, diced (optional)
3 Gypsy peppers, diced
2 cups Black cherry tomatoes, halved
1 bunch cilantro, chopped
Juice and zest of 2 limes
Salt and pepper to taste

Directions: Combine all ingredients in a bowl. Serve with chips or cut up vegetables.
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Roasted Gypsy Pepper and Tomato Gazpacho
4 pounds tomatoes, quartered
7 large red or orange Gypsy peppers
1 medium-size red onion
½ cup olive oil
2 cups water
3 tablespoons Sherry wine vinegar or your favorite type of vinegar
Salt and pepper
1 cucumber, peeled and diced

Directions: Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut onions into 1-inch pieces; add to peppers. Drizzle oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and remaining 1 cup water. Cover gazpacho and chill. Stir vinegar into gazpacho. Add more water if gazpacho is too thick. Season to taste with salt and pepper. Top with diced cucumber and a drizzle of oil.
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