Your shopping cart is empty!
Sweet pepper "Carmagnola Rosso"
Sweet Pepper "Carmagnola Rosso".
A very sweet and early variety of red pepper. Plant height is 60-90 cm. Fruit shape: bell-shaped (elongated blocky).
1.0 g = 150 seeds.
Agronomist's Tips: Care in August – September.
In late summer, sweet peppers are at the peak of ripening. Technical maturity is reached 30-45 days after fruit set. In Northern European conditions (like Estonia), 3-4 fruits per shoot usually manage to ripen even under cover. Therefore, leave all fruits that have set by the end of August on the bushes, but regularly remove new buds and non-fruiting shoots.
Key Care Points:
* Watering: Unlike tomatoes, watering of peppers should not be stopped. Loosen the soil carefully after watering to slightly disturb the roots (10-15 cm deep).
* Support: Bushes can break under the weight of ripening fruit; ensure plants are securely tied to supports.
* Protection: Mustard powder or hot pepper scattered under the bushes helps against slugs.
* Feeding: To achieve the bright color and aroma typical of the variety, apply potassium fertilizers in August-September (same as for tomatoes). Wood ash is a great organic alternative.
Harvesting:
The difference between technical (green) and biological (colored) maturity is 20-30 days. It is in the biological phase that the pepper accumulates the maximum amount of vitamins and sugars. Ripeness is determined by lightly pressing the pepper walls: if a slight crunch is heard, it can be picked.
A very sweet and early variety of red pepper. Plant height is 60-90 cm. Fruit shape: bell-shaped (elongated blocky).
1.0 g = 150 seeds.
Agronomist's Tips: Care in August – September.
In late summer, sweet peppers are at the peak of ripening. Technical maturity is reached 30-45 days after fruit set. In Northern European conditions (like Estonia), 3-4 fruits per shoot usually manage to ripen even under cover. Therefore, leave all fruits that have set by the end of August on the bushes, but regularly remove new buds and non-fruiting shoots.
Key Care Points:
* Watering: Unlike tomatoes, watering of peppers should not be stopped. Loosen the soil carefully after watering to slightly disturb the roots (10-15 cm deep).
* Support: Bushes can break under the weight of ripening fruit; ensure plants are securely tied to supports.
* Protection: Mustard powder or hot pepper scattered under the bushes helps against slugs.
* Feeding: To achieve the bright color and aroma typical of the variety, apply potassium fertilizers in August-September (same as for tomatoes). Wood ash is a great organic alternative.
Harvesting:
The difference between technical (green) and biological (colored) maturity is 20-30 days. It is in the biological phase that the pepper accumulates the maximum amount of vitamins and sugars. Ripeness is determined by lightly pressing the pepper walls: if a slight crunch is heard, it can be picked.
Did you know...
Fruits harvested at biological maturity (fully red) do not store long and should be used immediately.
Fruits harvested at technical maturity can be stored for up to two months, allowing them to ripen as needed.
