Organic Pepper: Rosso. Capsicum annuum.
An elongated sweet red pepper with a mild fresh flavour. Can be eaten green but ripen to a bright red. Produces a good crop.
This is a variety is carefully maintained through conservation breeding. It is grown, selected and replicated for its positive characteristics to bring you the purest possible seed. Continual care in this way – ie. grown every year, ensures the plants you grow are adapted to the most recent changing climatic conditions. This means the seed you save from your plants are from a strong variety and up to date climatically.
How to grow:
Sow seeds in modules from February on, on heat 18-21C, preferably in a propagator with a lid. Once the first true leaves appear you can pot up into 8cm pots, keep on open heat if you have it and plant out into the greenhouse/polytunnel once it’s warmed up. They like a soil temperature of 21 to 29C. Water and liquid feed as necessary from below, prefers a rich, nutritious soil.
Aphids can be controlled inside by bringing in ladybirds when you notice a few. Red spider mites like it dry so keep the moisture levels up.
Favourite ways to eat them:
Great raw in salads or cooked in many dishes. Scrummy in stir fries or grilled on the barbeque.
Originally from south America where they have been grown for 1,000s of years. Imported into Spain in 1493 they have been embraced in Europe and the world over.
Avg contents: 20 seeds.