Gernika poivrons - capsicum anuumm - 20 graines Agrandir

Gernika poivrons - capsicum anuumm - 20 graines

Gernika poivrons - capsicum anuumm - 20 graines

Guernica poivre vert est la variété la plus célèbre natif et prolongée de la cuisine du Nord de l'Espagne, à cause de ses deux utilitaires culinaires

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Guernica green pepper is the most famous and extended native variety of Northern Spain's kitchen, because of its two culinary utilities (as vegetable or spice): to prepare fried green peppers it's important to collect it while they are still green and small (5-10cm); to use it as ''Chorizo pepper'' (dried red peppers or paprika) just let the peppers until they are totally red. It's the right way to get them bigger and with more flesh. Vigorous, productive and resistant plant, growth medium-high (ap.100 – 150cm). Planted in hot dry climates, they might get ''a little bit of'' hot flavor. Seed harvested traditionally by hand.

Gernika poivrons - capsicum anuumm - 20 graines

Guernica poivre vert est la variété la plus célèbre natif et prolongée de la cuisine du Nord de l'Espagne, à cause de ses deux utilitaires culinaires (comme légumes ou épices) à la préparation de poivrons verts frits il est important de recueillir pendant qu'ils sont encore verts et les petits (5 à 10 cm ), de l'utiliser comme'''' poivre Chorizo (poivrons rouges séchés ou paprika) juste laisser les poivrons jusqu'à ce qu'ils soient totalement réseau.



Days to Maturity:
70 to 90 days or more, depending upon the variety.
How to Grow Peppers:
Select a location in your garden that receives full sun. Prepare the garden, adding plenty of compost, manure, and a general fertilizer.
No matter what type of pepper you grow, they like the weather hot. Transplant young seedlings outdoors after the last chance of frost. If the weather is still cool, delay transplanting a few days, and keep them in a coldframe, indoors or next to the house.
Space 18-24 inches apart, in rows 24 to 36 inches apart. This spacing may vary somewhat by variety.
Pepper plants prefer moist soil. Avoid wet soil. Water regularly in the hot, dry summer months.
Add mulch around the peppers to keep down weeds, and to retain moisture. As the peppers develop, switch over to a fertilizer higher in Phosphorous and Potassium. Gardeners often make the mistake of providing too much nitrogen. The result is a great looking bushy, green plant, but few fruit.
Tip: Peppers are self pollinators. Occasionally, they will cross pollinate from pollen carried by bees or other insects. To minimize this possibility, don't plant hot and sweet peppers too close.
Harvesting:
Peppers can be picked as soon as they reach a size which is edible.
Insects and Pests:
Several insects enjoy your pepper plants. Spider mites and aphids are the most common, with an occasional borer. In many areas, it is infrequent. For the infrequent problem, try an organic insecticide or dust.
Disease:
While many viruses and diseases can affect Peppers, it is somewhat infrequent. Fungal infections can be treated with fungicides.  Apply treatment as soon as you see it.
<< I don't use pesticides and fungicides. >>
Hardiness:
No doubt about it, peppers do not like frost. In the spring, frost will stunt or kill the plants. Cold weather can cause the plant to slow down or stunt it. In the Fall, cover the plants, if frost is expected. Use a hot cap in on cold and frosty spring nights.  If they are vented, they can they left on all day.
Note: You can sun dry the peppers and keep them for years.