On Jun 24, 2011, hikerpat from Knoxville, TN wrote:
I planted my Gypsy Pepper plant Memorial Day weekend. It's now June 24 and I picked the first pepper today. The cut stem smells as if the meat is spicy, but I have read it's a mild pepper. For it's size (approx. 2" across the top, 4" long), it's heavy, which means it's thick-walled. This baby is going in a salad really soon. I'm in Knoxville TN, and it made it through 2 weeks of mid to upper 90s and about 3" of rain in the last 2 days. I'd say this plant is a keeper.
When I prepared the planting hole, I dug it about a foot wide and deep. I added back in some native soil, topped with a small handful of 10-10-10 fertilizer, sprinkled over it some native soil, then added the plant, and back-filled with native soil. It was top fertilized twice since planting, with 10-10-10 and watered daily.
On Feb 15, 2009, gooley from Hawthorne, FL (Zone 8b) wrote:
Not a bell, but a conical sweet pepper going from pale green to yellow to intense orange to red, becoming sweeter all along. Hybrid, which will put off seed savers and raises the price of seed a bit, but remarkably tough and heavy-yielding, in my experience, even when too wet or too dry: many peppers stop yielding for me unless they're quite content with conditions, but this one comes through. I've come to prefer peppers with at least a little heat, but plan to grow this again for its reliability. The relatively small size and somewhat thin walls of the fruit are its only drawbacks.
On Mar 18, 2005, critterologist from Frederick, MD (Zone 6b) wrote:
I've grown this variety for 2 years now, and I'm starting more plants this year. It's definitely a garden "staple" for me. It fruits prolifically, and the fairly compact size of the plant and pretty colors of the ripening peppers make this one a good choice to include in a mixed border.
This is not a bell shaped pepper, IMO. The fruits are conical, shorter & blocker than a banana pepper, but not at all bell shaped.
The peppers are sweetest when ripened to red and are very tasty. With thicker walls than a banana pepper, 'Gypsy' makes wonderful sweet pickled peppers and is great in stir-fries or fresh in salads.