A well known Spanish tapas chilli pepper variety which produces small green fruits up to 5cm long when immature. The fruit increases in size and ripens to red as it matures but peppers are at their best when picked small. The heat is variable but generally mild. Harvest between July and October
0.1-0.5 metres
0.1-0.5 metres
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Sow indoors from mid-February to early April on the surface of small pots filled with good quality seed compost and maintain a constant temperature between 21-25C. Transplant seedlings into individual pots when two true leaves have formed and grow on in a sunny, sheltered spot. Water regularly and feed with a high potash liquid fertiliser once the first fruit has set. Harvest when peppers are small and still green. See how to grow: chilli peppers for further advice
Propagate by seed. See sowing vegetable seeds or sowing seeds indoors for further advice
Pinch out growing tips to encourage branching
May be susceptible to aphids and glasshouse red spider mite
May be susceptible to grey moulds and blossom end rot