The very long sweet pepper from Landes is an old variety originating from the Basque country, very productive early, producing long peppers 15 cm long with very thin skin that is red in color when ripe.
The peppers have a very good taste quality, sweet and fragrant.
The very long sweet pepper from the Landes region is ideal in salads or cooked, and can be preserved in oil or vinegar. It is a staple ingredient in piperade, along with Espelette pepper, a culinary specialty of traditional Basque cuisine.

How to successfully sow peppers

Sow in February/March in pots of fine seed compost, only 2-3 mm deep, in a heated greenhouse (25°C). Water with a sprayer to keep the seed compost moist but not soggy.
You can sprinkle crushed charcoal on top to prevent fungus growth. Place the pots in bright light or under a grow light to prevent your seedlings from shooting upwards. Keep them warm.
Repot into larger pots when seedlings have 2 to 4 true leaves.

Transplant the seedlings into the garden in light, airy soil in May when frost is no longer a risk, in a warm, sunny location 50 cm in all directions. Water and mulch.
Be careful, although adding compost is welcome, an excess of nitrogen could lead to strong foliage development to the detriment of the fruit.
Peppers require high temperatures to thrive. If you don't live in an area with hot summers, we strongly recommend growing them in a greenhouse.

Harvesting peppers

Harvest peppers approximately 5 to 6 months after sowing.