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Organic
Open-Pollinated
and Heirloom Seeds
Shipping costs in metropolitan France
for purchases over a certain amount — excluding plants
Peppers - Criolla de Cocina
Peppers - Criolla de Cocina
Peppers - Criolla de Cocina Peppers - Criolla de Cocina
Peppers

Criolla de Cocina - Sweet / bell pepper Early Pepper

Ref : L0020 - Capsicum annuum
Bag of 25 seeds

The fruits of this variety have the appearance of a Habanero but are completely sweet, very fruity and fragrant. They measure 10 cm in length and have a thin skin. Its earliness makes it well suited to cool regions.

This variety originated in Nicaragua and was transmitted by Baker Creek Heirloom Seeds.

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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

June, July, August, September, October

in the ground, in the greenhouse, in pot

full sun

medium

humus, gravel

drained, furniture, rich, reheated

Capsicum annuum

early

25 seeds

conical

farm

Red

sweet / bell pepper

From 60 to 100 cm

From 8 to 10 cm

Nicaragua

Inconnue

"Semences de Kokopelli" by Dominique Guillet

This ancient variety originated in Nicaragua and was passed on by Baker Creek Heirloom Seeds. It was selected by a Nicaraguan farmer in 1988.

Companion plants
EUROPE<br>3 TO 4 DAYS
EUROPE
3 TO 4 DAYS
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Open-Pollinated and Heirloom Seeds
Open-Pollinated and Heirloom Seeds
100% Certified Organic
100% Certified Organic
Orders with plants entered from Thursday, May 2 10 am will be prepared and shipped the week of Monday, May 13, to guarantee you a quality of plants. Only Chronopost orders will be shipped on Monday, May 6 and Thursday, May 9.