Beaverdam Pepper

Capsicum annuum

Approximately 25 seeds per packet

Germination 89%  Packed for 2026

Origins and History
The Beaverdam Pepper is an heirloom variety with roots tracing back to Hungarian immigrants who settled in Beaverdam, Wisconsin, in the late 1800s. They brought this distinctive pepper from their homeland, where sweet, flavorful peppers were prized in traditional cuisine. Over generations, the Beaverdam community preserved this variety, and it remains a cherished relic of immigrant agricultural heritage—one of the few regional peppers to achieve such historic continuity in the Upper Midwest.

Appearance and Characteristics
Beaverdam Peppers are medium to large, tapered fruits that mature from pale green to deep red. The peppers are thick-walled, somewhat wrinkled, and typically measure 6 to 8 inches long. They have a mild to medium heat level, with a unique tangy-sweet flavor that intensifies when roasted or stuffed. The plants are vigorous and bushy, producing abundant fruits that hang heavily on the branches—making staking advisable.

Culinary Uses
Traditionally, Beaverdam Peppers are used for stuffing with meats, rice, or cheese, much like Hungarian paprika peppers. They are also excellent for roasting, pickling, or slicing into salads. Their balance of sweetness and mild heat lends well to relishes, stews, and sauces. When smoked or roasted, they develop a rich, earthy flavor that enhances both fresh and preserved dishes.

Growing Tips
Start seeds indoors 8 to 10 weeks before the last frost date. Sow seeds about ¼ inch deep in seed-starting mix, maintaining a temperature of 75–85°F for germination. Transplant outdoors once soil temperatures are warm—ideally above 60°F—and after all danger of frost has passed. Beaverdam Peppers thrive in full sun and well-drained soil enriched with organic matter. They grow well in USDA Zones 4–9, though northern growers may need to start early indoors or use row covers for warmth. Regular watering and staking help support heavy fruiting.

Harvesting Guidance
Harvest Beaverdam Peppers when they reach full size and have turned from green to vibrant red for peak flavor. Picking regularly encourages continued fruit production. Handle gently to avoid bruising, and use pruning shears to snip peppers cleanly from the plant. Fruits can be used fresh, roasted, or preserved; their thick walls also make them ideal for canning or freezing. Stored in a cool, dry place, freshly picked peppers will last about a week, while dried or pickled Beaverdams keep their bold flavor for months.