The sweet green bell pepper has flavour as big as its size. Crunchy, thick walled, extra large fruit up to both 15 cm (6″) wide and long form on tall upright plants. The peppers can be harvested green or left on the plant to ripen to a very appealing red. Good disease resistance.
How to Grow
160 seed/gram Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintain growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting