Spirelli (Kil Biber Tatli)

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. This one is green, tastes good and is hot. The variety originates from Turkey, where there are many such shapes: thin, noodle-shaped, twisted or strongly spiral-shaped, slightly compressed at the end. The variety is traditionally eaten green. Cut into small pieces with a cleaver, add to a vegetable pan and fry until crispy. The plants grow to a height of over one meter. The plants can only be described as abundant, they hang so full! The fruits are very long, up to 25 cm. Of course they also turn red at some point and can then be eaten, but you shouldn't do that, green is much better! Growing height > 1m

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