Sweetest pepper we grow! Ripens from green to deep red with a sweet pepper and apple flavour. 20 cm long tapered fruits have slightly wrinkled skin when ripe. Delicious as a fresh eating pepper, are favourite to fry in olive oil. Thin flesh dries beautifully for use all winter long. 76 days. Heirloom Veg.
Growing Outdoors: Plant started plants outside after your last spring frost date. Check moisture levels every day, and water when necessary. At transplanting time, set transplants 18 inches apart in rows 30 inches apart. Sheltered, full sun area with soil pH of 6.0-6.8. Peppers are moderate feeders and require plenty of compost and well-rotted manure mixed into the soil prior to planting. Fertilize sparingly until plants start to set fruit. Too much nitrogen causes an excess of foliage and dropping of flower buds. Provide even moisture, particularly during flowering and fruit set. Use black plastic or paper mulch to attract heat, hold water and prevent weeds.
Harvest: Begin harvest when peppers reach a useable size. Cut rather than pull from branch.
Problems: Blossoms will drop when temperature falls below 60 F (15 C) or goes above 80 F (27 C). Blossom End Rot-Fruits blacken and decay at the blossom end due to a calcium deficiency. Poor fruit set is usually due to cold weather. Excessive nitrogen fertilizer during early growth may also delay fruit set.
Pests & Disease: Aphids – small pear-shaped soft bodied insects, green, red or black in colour. Aphids feed by sucking plant sap which causes curled, stunted leaves and shoots and reduces plant vigour.