These crinkly looking peppers have thin flesh and can measure up to 10 cm in length, but are often harvested and eaten smaller when they are green. As they ripen, they turn orange and then red and are then sweeter. Ideal in tempura or roasted, they are generally not very hot, but their strength can vary and surprise (degree of hotness on the Scoville scale: 1 to 2- mild to hot – 100 to 1000 units).

WARNING: The seeds of the peppers are hot, so we recommend handling them with gloves.

ADDITIONAL INFORMATION

Seeds

~25

Difficulty       

Medium

Sowing        

Indoor

Lifecycle      

Annual

Root cellar   

No

Sowing season       

Winter, Spring

Growing tips

Conditions of germination:

depth of sowing: 5 mm

optimal temperatures of germination: 25 to 30ºC

time for germination: 10 to 21 days

When to sow:

indoor sowing 8 to 10 weeks before the last frost date in your area

Sowing technique: in pocket

Inside the same hole, sow 3 to 5 seeds spaced about 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants. Transplant into individual containers while waiting for transplanting in the garden.

Transplant outdoors:

After any risk of frost, when the soil is warmed and the average nighttime temperature is above 12 ºC.

Distance in the garden:

between plants: 45 cm

between rows: 60 cm

Plant height: 45 to 60 cm

Soil: rich and well drained

Water: regular watering

Exposure: full sun

Days to harvest (after transplanting): 70 days for green peppers

Specificities:

pinch off the first flowers to make the plant more robust and to stimulate the production of leaves that will protect the fruits from the summer sunburn on very hot days

possible to grow in a pot