Crispy Sweet Pepper

£2.50

25 in stock

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This classic red pepper has thick sweet flesh and produces a good number of blocky fruits about 10cm wide and deep until late in the season. Sweet, crunchy and juicy this pepper ripens from green to red.

My whole family love these fruits and use them in everything from salads to barbeques as well as curry, pasta dishes, stir fry and with hummus in sandwiches.

They are packed full of vitamins and antioxidants so are a healthy and tasty addition to our diet and although we rarely have any spare as we eat so many, they can be dehydrated or frozen for use in the winter for cooking.

Approx. 16 seeds

Botanical name: Capsicum annuum

Grown by: Maggie Carr

Growing instructions – Peppers

Both sweet peppers and chilli peppers need a long growing season and so it is best to start them early in a propagator which has a temperature of 25 – 30 degrees C. I start mine at the end of January, but anytime in February should be OK, however early March is the latest really to get a good crop. Make sure that the propagator is not in direct sunlight as this can affect the temperature greatly. Grow lights can be really helpful to keep the seedlings stocky. Once they have germinated then prick them out into modules or small pots to grow on. Don’t overpot them as the plants seem to like a slightly restricted growing environment for their roots, but you may need to pot them on once during the growing on period. You can grow them on at a lower temperature, but keep them warm or they will sulk. Keep them warm till mid to late April when the greenhouse temperatures should be warm enough but if your conditions are chilly at night then take measures to protect them by bringing them back in the house overnight. By May you should be able to plant them in a larger pot or in a greenhouse bed. Keep the plants fed on a weekly basis – I use homemade comfrey feed but seaweed feed is also good.