Pepper variety “Princess Olga” (gogoshar) - cultivation and my reviews
Tomato pepper "Princess Olga" - photo, planting and care
This season I discovered for myself sweet peppers of tomato-like varieties the average maturation period. Their name - gogoshara - It sounds like a song.
Last year, the pepper of rounded forms attracted me to the market. I bought several fruits to collect the seeds. The seller even knew the name of the variety - Olga. Later I found out: indeed, among gogoshares there is such a variety, but not just Olga, but Princess Olga.
Varieties of tomato peppers form a strong shrub in height from 0,5 to a meter. Crohn very compact, dense, well-leafy - such that the fruits reveal themselves, only becoming burgundy-red. And before that they merge with the leaves and are practically invisible.
Wide round, flattened fruits with a ribbed surface are very similar to small pumpkins. Astonished at their appearance, later you enjoy an unusual taste (sweet with a mild sharpness) of thick centimeter walls. They weigh gogoshars from 100 to 130 grams. Good for salads.
True, the high heat-loving nature of these varieties makes it possible to obtain a full crop only in the middle and southern regions. I, you can say, was lucky: the summer was very hot.
See also: Sweet pepper Gogoshar
GOGOSHARAM needs mandatory picks. And if the rest of the peppers I sowed immediately into the cups, then the Princess - in a separate box, after the shoots opened the lutrasil, which he hid to create a warm moist microclimate. At temperatures below 25-28 degrees, the peppers of this group may stop growing. The lack of heat negatively affects the appearance of the bush, its yield.
Seedlings in the stage of four real leaflets raspikirovali on glasses. I did it very carefully, so as to minimize damage to fragile plants. To relieve stress, sprinkled once with Zircon - 4 drops on a glass of warm water.
The rest of the care is usual for all peppers: top dressing on the leaf and under the root with fermented grass, was sprayed with organic fertilizer for peppers and tomatoes “Baby” a couple of times a season (according to instructions), with a solution of boric acid (5 g per 10 l of water).
Gogoshars 95-105 days grow after pollination and ripen, so I sowed them a couple of weeks before the usual peppers - in the twentieth of January. And one more feature of this pepper: loosening the ground near the bushes is absolutely impossible not to damage too superficial root system. Very much like gogoshara mulching with a thick layer (7-10 cm) with grass or well-repregnated humus.
In case of unexpected cooling, it is necessary to cover pepper in open beds with a non-woven material urgently: they do not tolerate sharp fluctuations in temperature of gogoshara. In the cold days of May - early June, I often thought: "Oh, there's no use in these unusual balls." But the coming hot summer went to my Princess for good, and in September I was delighted with unusual fruits of incomparable taste. They can be eaten simply with a "snack" - with fried potatoes. Here is my little dacha sensation: with Princess Olga herself she managed to make friends!
© Author: Lidia KOSTIN, Voronezh Region Author's photo
Below other entries on the topic "Dacha and garden - with their own hands"
- Earliest pepper seedlings
- Pepper variety "California miracle" - photo, my reviews, planting and care
- Pepper shoots and how it will overwinter in an apartment - my reviews
- Pepper variety “Princess Olga” (gogoshar) - cultivation and my reviews
- Berry pepper (photo) varieties, planting and care
- Blue, purple and black pepper varieties - photos, names and my reviews
- Pepper in the Moscow region - planting, care, review of varieties and reviews about them
- The most fleshy varieties of pepper - photo and description, reviews of sciences
- Growing pepper - what it is
- Varieties of unusually shaped peppers - cultivation and my reviews
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In September, I usually clean the last peppers and always sort them right away - I put the colored ones aside for food, and those that have not yet ripened, leave the green ones for storage.
Cut the peppers together with a small pedicle with a knife, then dry them if they are wet. I put the fruits in a cardboard or wooden box lined with thick paper. Each row is poured with dry river sand. I clean everything in the cellar, but periodically inspect the peppers to prevent their decay.
If there is no sand, you can wrap each fruit in a piece of paper and put it in boxes, and then in the cellar. Naturally, you first need to inspect the peppers and clean only the strong fruits without damage. If peppers are a little, they can be stored directly in the refrigerator.