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Hot pepper "Hot Lemon"
Hot Pepper "Hot Lemon" (Capsicum baccatum).
For thrill-seekers + an unusual and bright citrus aftertaste!
A mid-early variety (106-112 days) for open ground, film shelters, and indoor cultivation.
The plant is compact, 40-50 cm high, with clustered fruits. The fruits are elongated-conical, lemon-yellow, 6-10 cm long. Very aromatic, spicy, with a characteristic fruity note.
Variety value: abundant and prolonged fruiting, high decorative value of plants.
Use: Recommended for fresh consumption (excellent with seafood), preparing seasonings, drying, and canning.
Agrotechnics:
Cultivation techniques for chili differ little from sweet peppers. Sow for seedlings, prick out, harden off. Plant outdoors only when completely sure of the absence of late frosts and when plants reach 10–15 cm in height (about two months after sowing).
Ground vs. Pot: In cold regions, it is preferable to grow chilies in greenhouses or pots. The open ground produces a stronger bush and a richer harvest, but a pot allows you to take the plant home for the winter to decorate windowsills.
Care Features:
* Pruning: Chili tends to bloom continuously. Pinching the tops increases bushiness, while removing excess flowers increases fruit size. If left untouched, the plant will manage on its own, producing smaller but more numerous peppers.
* Feeding: All hot peppers respond well to fertilizers. Grow on manured beds or feed weekly with ash (or tomato fertilizer) from the moment the first fruits form.
* Watering: The root system is deep, so irrigation should be abundant, not superficial. In pots during heat — up to twice a day. Water strictly at the root, avoiding moisture on leaves and fruits.
* Support: Heavily fruiting branches should be tied to supports so they don't break under the weight of the crop.
Pro Tip (Overwintering):
this pepper can be saved for the next year (as a perennial). After harvesting the last fruits, transplant the plant into a large pot, cut it back to a height of 10–15 cm, and place it in a cellar or any other frost-free cool room until spring. Planted out next year, such bushes will grow green mass much faster and yield a crop significantly earlier and in greater volume.
For thrill-seekers + an unusual and bright citrus aftertaste!
A mid-early variety (106-112 days) for open ground, film shelters, and indoor cultivation.
The plant is compact, 40-50 cm high, with clustered fruits. The fruits are elongated-conical, lemon-yellow, 6-10 cm long. Very aromatic, spicy, with a characteristic fruity note.
Variety value: abundant and prolonged fruiting, high decorative value of plants.
Use: Recommended for fresh consumption (excellent with seafood), preparing seasonings, drying, and canning.
Agrotechnics:
Cultivation techniques for chili differ little from sweet peppers. Sow for seedlings, prick out, harden off. Plant outdoors only when completely sure of the absence of late frosts and when plants reach 10–15 cm in height (about two months after sowing).
Ground vs. Pot: In cold regions, it is preferable to grow chilies in greenhouses or pots. The open ground produces a stronger bush and a richer harvest, but a pot allows you to take the plant home for the winter to decorate windowsills.
Care Features:
* Pruning: Chili tends to bloom continuously. Pinching the tops increases bushiness, while removing excess flowers increases fruit size. If left untouched, the plant will manage on its own, producing smaller but more numerous peppers.
* Feeding: All hot peppers respond well to fertilizers. Grow on manured beds or feed weekly with ash (or tomato fertilizer) from the moment the first fruits form.
* Watering: The root system is deep, so irrigation should be abundant, not superficial. In pots during heat — up to twice a day. Water strictly at the root, avoiding moisture on leaves and fruits.
* Support: Heavily fruiting branches should be tied to supports so they don't break under the weight of the crop.
Pro Tip (Overwintering):
this pepper can be saved for the next year (as a perennial). After harvesting the last fruits, transplant the plant into a large pot, cut it back to a height of 10–15 cm, and place it in a cellar or any other frost-free cool room until spring. Planted out next year, such bushes will grow green mass much faster and yield a crop significantly earlier and in greater volume.
