The Murasaki purple pepper is a very old seasonal variety originating from Japan in the Nara prefecture producing fruits of 8 to 15 grams of elongated conical pod type, thin, straight sometimes slightly curved with a pointed tip of about 8 cm long. The Murasaki pepper is very productive, it will produce 15 fruits with 2 locules per plant. The flavor evolves with the change of color. We advise you to consume it red in color to enjoy its tangy, fruity and refreshing flavor. No spiciness in the mouth (0/10).

Pot cultivation possible.

This variety also has beautiful ornamental green foliage with mauve veins, covered with a purplish blush that turns purple when exposed to sunlight. Thin skin.

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.