Gabi Hot Wax pepper
$4.00 – $10.00
(Capsicum annuum)
A Hungarian wax-type pepper; relatively mild, but with a bit of heat (mostly in the seeds). Ripens from lime-green to red. Great for pickling, and quite productive even unwatered and in cooler weather.
NOTE: The photograph is not actually of Gabi. There was a little communication error between the seeds department and the kitchen department at Carrick Seeds/the Wiederkehr residence, and all the Gabi peppers got chopped up and pickled without any pictures being taken! Agh! The complexities of seedkeeping and cooking simultaneously! The picture, then, is of Leutschauer pepper, another Hungarian paprika/wax-type pepper we have grown previously which looks similar (it’s just a bit smaller and wrinklier than Gabi). We will update with a proper picture of Gabi next time we grow it.
Start indoors 8-10 weeks before last frost; sow 1/4” deep. Transplant when nighttime temperature is in the mid-60s. Harden off for 10 days before transplanting. Prepare planting holes by adding manure and eggshell and covering it with a bit of soil. You can work in aged manure or compost 2 weeks before transplanting out and cover soil with black plastic to warm the soil. Plant in the hottest spot you have available. Transplant 12” apart and topdress.