Carrots
Peppers
Spanish Piquillo - Sweet / bell pepper Pepper
Ref : L0294
Bag of 25 seeds
This very old variety, with its characteristic triangular shape, has little flesh and a fairly tough, bright red skin. It is traditionally cooked stuffed or roasted.
These products may also be of interest to you
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
25 seeds
Triangular
Red
sweet / bell pepper
7 cm
Inconnu
The origins of this bell pepper go back to pre-Inca times, to South America. On his first voyage, Christopher Columbus brought American peppers to Europe. Over the years, different varieties of bell pepper have been developed in Spain, one of which is the piquillo. This is why its nationality is generally attributed to this country, and in particular to the town of Lodosa where it is grown.
