SIGARETTA PEPPER DI BERGAMO AB
Capsicum annuum
The Sigaretta di Bergamo pepper is a sweet pepper variety, about 30 centimeters tall, native to Bergamo. Its long fruits can be eaten fresh when ripe, when red. They can also be preserved in vinegar like gherkins. Grow in a sunny location with moderate watering.
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.
