(Capsicum annuum) A tremendous sweet pepper hailing from the Spanish/Mediterranean Island of Mallorca. Very long, 3 inch wide, 10+ inch long fruits with sweet, thick flesh ripen from pale green to bright red. Traditionally used in the making of Sobrassada (pork sausages) of the islands they are well suited for eating raw, stuffing, roasting, and frying. Tall plants benefit from staking to support the heavy fruits. 90-100 days. UO
Transplant out after danger of frost (50+ nighttime temps).
Note: Protect well from the cold!
PLANTING DEPTH:
1/4"
SPACING:
12-24" spacing in rows 24-36" apart.
EMERGENCE:
7-14 days @ soil temp 70-85F
LIGHT:
Full sun
FERTILITY:
Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.
ADDITIONAL NOTES:
Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.
After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.
Taller varieties benefit from staking.
Harvesting ripe fruit consistently encourages fruit production.
