Description
Pepper – Sweet Chocolate
This sweet novel ‘bell’ type pepper is reputed to have a very sweet flavour at maturity. For the best flavour harvest when fully mature and fruits have developed their ‘chocolate’ colour. Excellent eaten raw in salads.
For greenhouse crops, sow thinly indoors, from February to April, 0.5cm deep, in a tray of compost. Water well and place in a warm position. A temperature of 15-20°C is ideal. Keep moist. Seedlings usually appear in 7-21 days. Transplant to individual pots when large enough to handle. Grow on in cooler, but not cold conditions. Plant out from May to June, to large pots, growing bags or into warm, well-drained soil in the greenhouse border. For outdoor crops, delay indoor sowing until March or April. Gradually accustom plants to outside conditions, before planting out 40cm apart, when frosts are over. Choose a warm, sunny, sheltered spot. Outdoor crops will be smaller and later than those in a greenhouse. Harvest from July to October.
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