Gernika Pepper
Capsicum annuum
Seeds per pack ~ 25
Germination: 80% Mar 2025 Packed for 2025
The Gernika sweet pepper hails from the Basque Country in northern Spain, particularly around the town of Gernika (or Guernica). This regional heirloom is a cherished component of Basque culinary traditions and has been cultivated for generations in the temperate Atlantic-influenced climate of the region. The 6″ long, ripe red fruit start to crinkle a little on the plant when mature. A deeply flavorful and easy to dry pepper for sweet paprika, it is also famously good when green, fried up in olive oil or grilled with a little salt, much like Padrón peppers. When ripe and red they are used much like Espelette peppers. While not exclusive to the town of Gernika, they are grown throughout the region and can be found at farmers markets.
Appearance: Gernika peppers are slender, slightly curved, and tapering, typically 4–6 inches long. They are harvested while still green, though they mature to a deep red. The skin is thin and tender, and the flesh is mild and sweet with very little heat. The plants are bushy, productive, and typically reach 2–3 feet in height.
Culinary Uses: These peppers are traditionally eaten when green and young. They are most famously sautéed in olive oil and sprinkled with coarse sea salt—a beloved Basque tapa. Their thin skin and sweet flavor also make them ideal for frying, grilling, or stuffing. When fully ripe, the red peppers can be dried or used to make sauces.
Growing Tips: Start seeds indoors 6–8 weeks before the last frost. Transplant outdoors once nighttime temps consistently remain above 55°F. Prefers a long, warm growing season (ideal for Zones 6–10 with adequate heat). Plant in rich, well-draining soil with plenty of organic matter. Space plants 18–24 inches apart. Requires full sun (at least 6–8 hours daily). Keep soil consistently moist but not soggy; mulch helps retain moisture. Plants benefit from staking or caging as they become heavy with fruit.
Harvest Advice: Harvest Gernika peppers when they are glossy green, about 4–6 inches long. Use scissors or a sharp knife to avoid damaging the plant. Pick regularly to encourage continued production. If left to ripen, they will turn red and develop a slightly different, richer flavor.
