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68 days from setting out transplants.
The walls are even thicker than those of bell peppers, making Red Capsicum great as an edible bowl for dips and sauces as well as the perfect stuffing pepper. This fruit sits just 1 to 1? inches high, and weighs about 2 ounces. Very uniform, it’s an ideal choice for canning and pickling, too. Can’t go wrong with Right on Red!
And it tastes as good as it looks. The flavor is sweet and crisp, with a nice juicy bite. In Hungary this pepper is called tomato-shaped, and of course that’s exactly what it looks like: an heirloom tomato, perfectly smooth and nicely lobed!
Best of all, the yields of capsicum?are heavy, beginning early in the season and just continuing nonstop. Pick the fruit as it begins to turn, or let it reach full vitamin-packed deep red. You won’t believe how productive this 18- to 24-inch-high, 12- to 16-inch-wide little plant will set.
Start seeds indoors or, in climate with short growing seasons. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Set seedlings (or thin direct-sown seedlings) 2 feet apart in full sun. If planting many seedlings, space rows about 3 feet apart. If planting in containers, choose one at least 8 inches in diameter for better root growth. Fertilize when the blooms appear, and water well. Fruit is most colorful and nutritious if allowed to ripen on the plant (instead of being picked when green).
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