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Sandia Seed Company

Beaver Dam Pepper Seeds

Beaver Dam Pepper Seeds

Regular price $ 3.99 USD
Regular price Sale price $ 3.99 USD
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Beaver Dam Pepper Seeds - A Hungarian heirloom pepper that is mildly hot and tastes like a bell pepper with a hint of heat. It is horn-shaped, 6” long, and 2-1/2“ wide at the shoulder. Peppers start off bright green and mature to red when ripe. Compact plants grow only 18” tall. The Beaver Dam pepper was brought to Beaver Dam, Wisconsin in 1912 by the Hussli family. It is crunchy and sweet with slow-building mild heat. Perfect for stuffing, in traditional goulash, or for magnificent pickled peppers. Beaver Dam's flavor will make it worthy of your garden! 

Capsicum annuum (80 days) Heirloom - Open Pollinated

Heat Level: Mild Scoville: 1,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, and bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart, or into large 5-gallon containers. Harvest peppers when they are green. 


All of our seeds are GMO-free.

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Customer Reviews

Based on 4 reviews
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P
Paul Linke

I have just sowed the seeds, they are currently germinating, but I have always had good luck with your other pepper seed varieties so I'm sure they will do fine weather permitting.

R
Roberto
Nice Big Peppers

Great seeds, nearly all sprouted, grew quickly into robust plants loaded with peppers. We loved them so much, we will grow these every year!

P
PicklingPete
These make the Best Pickled Peppers!

I use your Easy Refrigerator Pickled Peppers recipe to pickle these peppers all summer long. They're delicious and crunchy. Nice looking, productive plants.

D
Dave
Great stuffer

I grew the Beaver Dam for the first time in 2018. It took a long time for the peppers to turn red, but it was worth the wait. We used these to make traditional stuffed peppers. The mild kick was a welcomed surprise. I would use these as a poblano, as well. I also used these to bulk up my hot sauce ferments. This is a great pepper that I will grow every year.

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