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Video: Varieties Of Colored Peppers
How to get a guaranteed crop of peppers
I want to share with my readers my experience of growing interesting multi-colored sweet peppers. Let's start with sowing. I sow seeds usually in early to mid-February, less often in the first decade of March.
I have been harvesting the soil since autumn, it should be loose and constantly moistened, and its temperature during germination is + 25 … 30 ° C. At the same time, seeds germinate quickly, not only fresh, but also stored for 3-4 years, seedlings appear after 7-10 days.
I draw the attention of newcomers: you cannot put containers with seeds on the heating battery - the soil instantly dries up, and the seeds that have hatched die. I put the crops only next to the battery and be sure to cover with foil. After the emergence of mass shoots, I take out the containers in a heated greenhouse, where the temperature is kept within 15-16 ° С. I dive plants in the phase of 2-3 true leaves in peat pots.
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Before that, I preliminarily water the container with seedlings abundantly, and then carefully remove the seedlings with roots. Pepper does not tolerate shading, so I provide it with uniform lighting. If necessary, I feed it with a solution of complex fertilizer 2-3 times, and when pests (aphids, ticks, duck) appear, I treat it with an insecticide solution. Properly grown seedlings should have 10-12 true leaves at the age of 55-60 days, a dense stem and reach a height of 20-25 cm.
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I plant the seedlings in the ground when the danger of frost has passed and the soil warms up to 10 … 12 ° C. Pepper responds well to the introduction of humus and compost. Before digging up the soil, I additionally add superphosphate (60 g / m²), potassium chloride (30 g / m²), ammonium nitrate or urea (40 g / m²).
I plant plants with an interval of 30-35 cm in four rows, the distance between which is 40-45 cm. I put a handful of ash in the hole. During the growing season I feed it twice with complex fertilizers and urea. I always keep the soil in the bed with pepper loose and moist, I do not allow it to dry out. Since the summer has been hot in recent years, you have to water the pepper twice a week with warm water.
In recent years, my brother and I have tested a lot of varieties in our garden - from whitish to brown. Red, yellow, orange, pinky yellow, black, lilac or green peppers are great in all varieties. Fresh, fried, stewed or baked, they decorate dishes with vibrant colors, flavors and aromas.
Now it is already impossible to imagine the cuisine of the Mediterranean countries without peppers - it is so widely used there in cooking. Peppers with a thick, fleshy pericarp, which we are used to eating, are an amazing source of essential substances for the body, for example, vitamin C; orange and yellow peppers are rich in beta-carotene, which has been shown to protect against heart disease.
What you need to know when buying pepper seeds?
Black and purple peppers of such varieties as Africa, Cardinal Black, Purple Bell, Purple Miracle, Lilac Mist, Purple Apple, Black Beauty - taste like green. If baked, they turn green. These vegetables are best eaten fresh in salads or added to stews. Just place them in the skillet for just a few minutes.
Green peppers - Aganovets, Viking, Vale Rouge, Wax, Vityaz, Hercules, Hercules, Gold Star, Stanley, Fat Baron, Crimean, Talion, F-69, F-96, F-98, F-401, Flamenco, Jupiter, Chinese green, Jewish - best eaten raw; overexposed on fire, they become bitter. If you want to use these greens in hot dishes, add them at the end of cooking.
Varieties with red fruits - Elf, Everest, Volgograd giant, Snow White, Chenise, Jain, Centurion, Titan, Gift of Tashkent, Tikhonovsky, Lydia, Alyonushka, Snowfall, Northern Star, Ruby, Giant Pepper, Alien, Raspberry heart, Mishutka, Krupny Kiseleva, Ermak improved - these are the sweetest peppers to taste both raw and cooked.
Orange and yellow fruits in varieties: Bianca, Grandee, Golden Hamer, Gold Star, Gourmet, Grenada, Geminin, Elena the Beautiful, Golden Jubilee, Golden Giant, Yellow Miracle, Oriole, Emerald Giant, Keychengen, Corno di Toro, Casablanca, Chanterelle, Orange miracle, Orange giant, Osh-Kosh, Pierre, Porthos, Solnechny, F-69, F-96, F-98, F-401, Orange Festival, Shanghai, Esmeralda, Yellow Jupiter, Prilo. When fresh, they go well with pasta and risotto dishes. They make simple and delicious sandwiches with olive oil and crunchy bread.
Varieties with brown fruits - Caramel, Festival brown, Cornet, Chocolate color, Chocolat Beauty, Chocolate miracle - are also very sweet, with sugary caviar pulp, have an excellent taste both raw and when cooked. To bake the fruits of the pepper, you just need to sprinkle them with vegetable oil and put them whole in a hot oven.
You can also grill until the rind begins to bubble and darken. Then put on a board and cover with a plastic bag for a few minutes. The meaty part must be cut into pieces and used according to the recipe. It is convenient to stuff all peppers with any minced meat, vegetable or meat.
I can sell their seeds to those who want to grow fruitful and fragrant varieties of peppers, which were discussed above. I also offer fruitful varieties of tomatoes, onions, garlic, pumpkins, cucumbers, cabbage, beets, carrots, there is a large selection of rare crops. I am sending a catalog of plants. I'm waiting for a self-addressed envelope. Write to the address: Brizhan Valery Ivanovich, st. Kommunarov, 6, Art. Chelbasskaya, Kanevsky District, Krasnodar Territory, 353715.