Parsley
Peppers
Chimayo - Fort Late Pepper
Ref : P5202
- Capsicum annuum
Bag of 25 seeds
This variety produces smooth, elongated, curved fruits 10 to 20 cm long. They ripen from green to red and can be eaten fresh when green or dried when fully ripe. Their firm flesh has a sweet flavor.
This legendary variety was developed by Spanish residents of Chimayo, New Mexico.
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in bucket
Sow in pots or in trays, at a temperature of between 20 and 25°C, under a well-lit shelter, 8 to 10 weeks before planting. Transplant the whole clump into the ground, after the last frosts, at a distance of 30 or 60 cm in all directions, depending on the variety, burying the stem up to the first leaves. Water abundantly at the time of planting.
Solanaceae need light and heat to produce. In cool climates, it's best to grow them under cover and, depending on the soil, water them regularly.
February, March, April
July, August, September, October
in the ground, in the greenhouse, in pot
full sun
medium
humus, gravel
drained, furniture, rich, reheated
Capsicum annuum
late
25 seeds
elongated
farm
Red
fort
From 60 to 100 cm
From 10 to 20 cm
United States
1700
"Semences de Kokopelli" by Dominique Guillet
This legendary variety was developed by the Spanish residents of Chimayo, New Mexico, some 300 years ago. It is used to make "Ristas", the chili pepper braids so famous in the southwestern United States.
