The Marconi Rosso pepper is an early and hardy Italian variety producing elongated fruits 15/20 cm long with 3 lobes not erect on the plant with fleshy, sweet, fresh flesh. Generally 5 to 15 fruits per plant. Plants about 60 cm tall with green stems sorted with purple with purple nodes and white flowers.
Marconi Rosso peppers should be eaten green when half-ripe or red when fully ripe. No heat in the mouth (0/10).

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.