An early low-growing variety with a height of 45-65 cm. Designed for cultivation in film greenhouses and open ground.
The fruits are decorative, round (reminiscent of tomatoes), weighing 30-80 g, thick-walled, with good taste.
Recommended for fresh consumption and canning.
Planting seedlings in open ground when the threat of frost has passed.
When grown in open ground, it prefers sunny beds protected from the wind and fertile soil.
* Sowing pepper seeds.
Fill seed boxes or individual pots (preferably, since peppers do not tolerate transplantation) with the following mixture:
1) 7 parts of decomposed peat, 2 parts of manure humus, 1 part of turf soil, 1 part of mullein; add 8 g of ammonium nitrate, 80 g of superphosphate and 30 g of potassium salt to a bucket of the mixture; mix the mixture well;
2) 2 parts of decomposed peat, 2 parts of humus and 1 part of small sawdust; add 1 tbsp to a bucket of mixture. a spoonful of wood ash and 1 tbsp. a spoonful of superphosphate; mix the mixture well.
Seeds are sown at a time depending on the location and conditions of growing seedlings: if you grow peppers in shelters of various types, then you need to sow the seeds in February; if in open ground, then with the expectation that the seedlings should be 60-65 days old. The mixture is poured into boxes in a layer of 6-8 cm, levelled and slightly compacted, and grooves are made at a distance of 5 cm from each other. Seeds are sown to a depth of 1.0-1.5 cm every 2 cm and covered with soil. The boxes are covered with glass or plastic film on top and placed in a warm place (+22+25°C) until shoots emerge when the cover is removed. The box with seedlings is placed on a sunny windowsill for 6-7 days at a temperature of +15+17 °C. Then the temperature is gradually increased during the day to +20+25°C, at night +16+17°C. Watering should be done with settled water heated to +22+25°C approximately once a week. After about a month (the seedlings will have 2 permanent leaves), the seedlings grown in the boxes dive.