How to Grow Green Goliath
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Green Goliath
Capsicum annuum
vegetableGreen Goliath is a bell pepper cultivar known for producing large, blocky, dark green fruits that are thick-walled and excellent for fresh eating and cooking. This compact, bushy plant is a prolific producer and performs well in both home gardens and commercial settings. The peppers mature to red if left on the plant longer, offering versatility in harvest timing.
When should you plant Green Goliath in your zone?
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Example Green Goliath timeline · Pittsburgh, PA (Zone 6b)
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Plant Green Goliath
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Green Goliath
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Green Goliath dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-10; can be grown as annual in zones 3-4 with protection
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Get my Green Goliath timeline →Growth Stages
Seedling
4-6 weeksSmall plants with 2-4 true leaves; delicate and tender with light green foliage
Maintain warm temperatures (70-80°F), keep soil consistently moist but not waterlogged, provide bright light or grow lights for 14-16 hours daily, protect from drafts
Vegetative
3-4 weeks after transplantingBushy growth with multiple branches, compact habit, dark green leaves becoming more robust
Harden off gradually before transplanting outdoors, wait until soil is 60°F+ and nighttime temps are consistently above 50°F, space plants 18 inches apart, provide support stakes if needed
Flowering
3-4 weeksSmall white to pale yellow flowers appear on branch terminals; plant reaches full size and bushy form
Maintain consistent watering and fertility with balanced or slightly higher phosphorus fertilizer, avoid nitrogen excess which promotes foliage over flowers, ensure adequate sun exposure, maintain temperatures between 60-85°F
Fruiting
4-6 weeks to mature green; additional 4-6 weeks to red if desiredFruits develop and enlarge rapidly, initially small and green, gradually becoming larger and blocky; thick-walled peppers with glossy finish
Continue consistent watering, mulch around base to retain moisture and regulate soil temperature, side-dress with compost or balanced fertilizer every 3-4 weeks, monitor for pests and diseases, provide afternoon shade in extreme heat (above 90°F)
Harvest
Ongoing throughout season, typically 8-12 weeks of productionLarge, firm, blocky peppers with thick walls; harvest at dark green stage or allow to ripen to red
Use sharp knife or pruners to cut peppers, leaving short stem attached; harvesting green peppers encourages continued production; allow some peppers to fully ripen for seeds or storing color variety
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with strong water stream, use insecticidal soap, introduce ladybugs, apply neem oil
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Increase humidity, spray with water, use miticide or neem oil, remove heavily infested leaves
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Remove infested fruit immediately, use spinosad or pyrethrin, maintain sanitation, rotate crops
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Use reflective mulch, spray with insecticidal soap or neem oil, introduce predatory insects
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Use yellow sticky traps, spray with insecticidal soap, apply neem oil, encourage natural predators
Uses
Fresh eating and cooking
CulinaryGreen Goliath peppers are excellent for raw consumption in salads, as crudités, or sliced for sandwiches. Their thick walls and mild flavor make them ideal for stuffing, roasting, sautéing, and grilling. [source]
Color progression for visual appeal
CulinaryThe peppers transition from dark green to bright red when fully mature, allowing gardeners to harvest at different ripeness stages for visual variety in dishes and preserved foods. [source]
Vitamin C and antioxidant source
MedicinalGreen Goliath peppers are rich in vitamin C, especially when ripened to red. They contain capsaicinoids and other antioxidants that support immune function and reduce inflammation. [source]
Seed saving and propagation
HouseholdPeppers that fully ripen produce viable seeds that can be saved and dried for the next growing season. Green Goliath is an excellent variety for home seed saving due to reliability and productivity. [source]
Drying and preservation
HouseholdMature red peppers can be dried whole, roasted and dried, or dehydrated for long-term storage and use in soups, stews, and spice blends. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest peppers when they reach full size (typically 4-5 inches in length and width) and are dark green and firm. For maximum yield, pick at green stage which promotes continued flowering and fruiting. If desiring red peppers, leave mature green peppers on plant for an additional 4-6 weeks. Peppers can be refrigerated for 2-3 weeks or frozen for longer storage. Cut peppers with pruners rather than pulling to avoid damaging plant.
Fun Facts
- 🌱 Green Goliath was developed to produce exceptionally large, blocky peppers that closely resemble grocery store quality peppers, making it a favorite among gardeners seeking commercial-grade produce at home.
- 🌱 Peppers are berries botanically speaking, and the 'heat' in hot peppers comes from capsaicin, which is virtually absent in sweet bell pepper varieties like Green Goliath, making them safe for those sensitive to spice.
- 🌱 Allowing green peppers to fully ripen to red significantly increases their vitamin C content by up to 300% and enhances their sweetness, as sugars accumulate over time on the plant.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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