Thick-walled peppers - varieties and cultivation
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Thick-walled sweet pepper - varieties
Once I heard in a store how one of the customers boasted that she had stopped growing ordinary peppers and switched to new thick-walled varieties, saying that even 6-8 mm is not enough, because a good pepper should have a wall of at least 1 cm so that there are handsome, like in a store. I decided to try to grow the same.
Countdown has gone!
Seeds were planted in seedlings at the end of February in jars of dairy products with a volume of 350-400 ml in 2-3 seeds in each (weak shoots then removed). In each jar with the purchase of soil at the same time added 10 grains of superphosphate. Before the emergence of the container, the container was kept in a dark warm place, then it was exposed on a window sill under a fluorescent lamp (it included it from 8 to 22 hours).
Thick-colored pepper on the bed
9 May transplanted seedlings in a film greenhouse, the ground in which, after harvesting the plant, and in the spring before planting, she shed Phytosporin solution. In the spring, in the middle of the bed, I dug a groove onto the bayonet of a shovel, stuffed it with plant garbage, fell asleep with the excavated soil and leveled it. He planted the bushes on both sides of the groove, adding to the hollows a handful of ash and whisper of a complex fertilizer with microelements.
At first, water the pepper once a week. In the middle of the season, a drip irrigation system was installed, manually only fed: ash infusion, a weak solution of complex fertilizer or fermented grass infusion. The soil in the greenhouse was mulched with cut lawn grass or dried, weathered ground. And above the slugs are stalks of nettles.
TIP: The peppers, as well as wrote, grew in a greenhouse. But since in the Leningrad region by the time of transplanting the seedlings usually do not pass recurrent frosts and the nights are cold, I just stick the pegs near the plants, I tie the bushes to them, and I pour a non-woven covering material (spunbond) 20-30 microns thick on these pegs. For the night I lay out 5-6-liter PET bottles filled with hot water in a row.
Growing thick-walled pepper - the result
The first we started eating pepper varieties Pride of Russia. By June 29, there were quite large, though green, fruits. After full ripeness, when the fruits became red, the walls instead of the ones declared on the 7 package were no thicker than 5 mm.
Yields pleased variety Olenka. Already in the middle of July they began to remove red fruits from it, but the thickness of their walls was again not 7-8. and 5 mm.
Also early ripened the fruits of the variety White gold. On the palate, they turned out to be somewhat neutral, the thickness was not 10, but 5-6 mm.
Unexpectedly thick-walled were fruits of the variety Thanks. On miniature bushes grew by 3-4 large pepper.
The most delicious were the fruits of Elephanta F1. They were the largest and thickest - actually 8-10, this is 11 mm! True, peppers only ripened at the end of the season, and there were few fruits. Apparently, these peppers need a warmer climate than our St. Petersburg.
Slightly less delicious were the fruits of the Firebird variety (the thickness of the walls not declared by 9, but 6-7 mm), but they began to ripen earlier than Elephant, and they grew more.
Fruits on the bush of praised early-ripening variety Florida began to ripen only on August 24, but they matured well and were tasty. Thickness as stated. - 8-10 mm.
The latest was a hybrid Eskimoalthough the bag said "ultra early." One of the fruits began to blush slightly on the branch, but it rotted during ripening, so it took off the rest right away and put it into green blanks. Therefore, the thickness was not even measured, although the fruits looked rather massive and thick-walled. So, in general, I consider the check quite successful - the harvest was not bad, the plants were resistant to diseases, and for the sake of interest I checked whether the truth is written on packages with seeds.
© Lyudmila VALSKAYA, Gatchina. Author photo
Below other entries on the topic "Dacha and garden - with their own hands"
- The most fleshy varieties of pepper - photo and description, reviews of sciences
- How to grow pepper seedlings on a hay (straw)
- Indoor hot peppers in the open field with seedlings - planting and care
- Varieties of hot pepper - classification for gardener and gardener
- Pepper seedlings - cultivation in the Middle lane (Ryazan region)
- Growing pepper in a greenhouse - how right?
- Bell pepper at home - planting and care
- Growing pepper in the Non-black earth
- Several varieties of sweet pepper for successful growing
- Pepper cultivation - planting and care (Vladivostok)
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Perennial peppers
Any hot dishes seem to me tasteless, if they do not add a spicy pepper, so every year I take away for him in the garden a small ridge. And every plant serves me more than one season.
To make the peppers grow like perennials, in autumn cut the bushes to a height of 15-20 cm, carefully dig it out and transplant it into 2-3-liter containers filled with fertilized humus. I carry the tanks in some dark and cool place, which does not reach minus temperatures. I occasionally moisten the soil a little. At the end of May I return the plants to the garden, but certainly to a new place.
I sort the collected peppers: I separate the green from the red. I use the first when moderate severity is needed, the second - for maximum acuity. My peppers, I cut it in half lengthwise, remove the seeds - with them the sharpness will be excessive. I dry in the sun for half a day, turning over from time to time. Then I put it in a glass jar - in it, well-dried pepper can be stored for months, if not years. I sometimes grind some dried peppers. So seasoning is more convenient to add to dishes.