Banana peppers provide a slightly sweet, crisp zing to salads and make a tasty, low-calorie side dish or snack. These peppers are long and yellow, hence their name. Banana peppers are available in both sweet and spicy varieties. Hot banana peppers mature in 70 to 75 days, while sweet banana peppers are ripe and ready to eat in 65 to 70 days. Banana peppers prefer warm days and mild nights.
Fill seedling trays or small pots with a loose potting soil designed for seedlings.
Poke a banana pepper seed into the center of each section or pot, about 1/4 inch deep. Cover lightly with potting soil.
Keep moist until the seedling sprouts, and provide plenty of artificial or natural light to keep seedlings growing straight.
Feed your pepper seedlings with liquid fertilizer diluted to half strength after they develop their second set of leaves.
Move your seedlings outdoors after all danger of frost has passed and daytime temperatures are consistently above 65 degrees. Set the pots or seedling trays in a shaded area for two or three days to acclimate the plants. Water often to keep the soil from drying out.
Dig holes, using a trowel, approximately 18 inches apart and the same size and depth as the banana pepper seedling's container.
Upend the container and let the seedling and the soil around it slide into your hand. Carefully set the seedling in the hole and cover with soil, tamping the soil lightly around the plant. Water the newly transplanted seedlings.
Mulch around each plant to deter weeds and conserve water. Layer the mulch 2 to 3 inches thick. Compost, shredded leaves or plastic are good choices for mulching.
Fertilize your banana pepper plants every other week with a 12-12-12 garden fertilizer. Use a liquid fertilizer, or work granular fertilizer into the soil around each plant.