Sizilianischer Rosenpaprika

Cultivation Break

Season Overview

Description

Peppers are perennial, cold-sensitive plants that belong to the nightshade family. A distinction is made between sweet peppers and aromatic peppers (including chili peppers). There are many different varieties whose fruits differ in size, shape, color and heat. Tall, short plants with roundish fruits. The variety is traditionally used to produce highly aromatic, sweet paprika powder. This is easy to do: remove the seeds from the fruits, dry them and grind them into a fine powder using an electric coffee grinder. What do you think, is it worth the effort? Oh yes, so worth it! This powder alone smells more aromatic than any other paprika powder! Add a spoonful to the curd in winter, some fresh onion slivers, which are still growing, and simple jacket potatoes taste like the most heavenly dish on earth! This is not an officially traded variety, but is only passed on among the inhabitants of Sicily. A vacationer brought seeds with him. The fresh fruit can also be eaten, especially delicious as a quick and spicy, light summer dish

Growing tips

You should grow peppers in nutrient-rich soil in a sunny location. For a rich harvest, the first flower (terminal bud/'king flower') should be broken off. This promotes flower and fruit formation on the side shoots. Pull the plants with 3-4 shoots and remove the remaining shoots. In Central Europe, cultivation is usually annual, but the highest yield is only achieved 2-3 years after planting. To achieve this, the plant must be overwintered indoors. The fruits are harvested from July to September, depending on the variety and weather conditions.

Details

Light requirement

Sunny

Water requirement

Wet

Soil

Light (sandy)

Nutrient requirement

High

Germination temperature

25 °C (Degrees Celsius)

Plant distance

40 cm

Row spacing

40 cm

Seeding depth

0.5 cm