An early variety with a bushy habit and heart-shaped fruits that turn from green to red and then black. Its thick flesh is tender and sweet. It can be eaten raw or cooked.

The Lesia pepper is an early Ukrainian variety producing heart-shaped fruits that change from green to red and black with thick, tender, fleshy, juicy flesh measuring 7-8 mm, rare for a pepper. Each plant will produce approximately 10 fruits per plant. The color changes from dark green to red. Recommended for both outdoor and indoor cultivation. This variety has high flavor qualities.

Very slight spiciness on the finish (1/10). Compact plant of average size of 40/50 cm and will be very well suited to growing in pots. Grooved green stem, slightly purple node, green leaf approximately 5 cm wide by 7 cm long.

Lesia peppers will be delicious in salads or cooked.

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.