Description: A mid-early, high-yielding variety of very sweet pepper from Germany. Bush height up to 50 cm.
Cuboid fruits, up to 12 cm long and 6 cm in diameter, weigh up to 100 grams. At technical maturity, the color is bright lilac, and closer to full ripeness, it turns yellow-brown-purple with streaks and cracks. The flesh is juicy and sweet, with a wall thickness of 7-8 mm.
Uses: For fresh eating, stuffing, and canning.
Growing conditions: Suitable for greenhouses and open ground. No staking required.
Growing from seeds: Before planting, the seeds must be treated: soak them in water at 50ºC (122ºF) for 5-6 hours to swell. Then, wrap them in a damp cloth and leave them at a temperature of about 20ºC (68ºF) for 2-3 days until the seeds germinate. Only then should they be placed in the soil. Water the seeds thoroughly, then cover the seedling containers with plastic or glass and place them in a warm place. Once the first shoots appear, increase the room temperature to 26-28ºC (79-82ºF) during the day, and keep the seedlings cool at night – 10-15ºC (50-59ºF).
Monitor the soil moisture in the seedling containers – it should be moderate. Water the seedlings with settled, warm water. When the first pair of leaves appears, transplant them. Fertilizing the soil is necessary: two weeks after transplanting, or when the seedlings develop their first pair of leaves, and then two weeks later, or when the seedlings develop their second pair of leaves. Shortly before planting the seedlings outdoors, acclimate them to the environment they will be exposed to: the seedlings are brought outdoors daily for short periods, gradually increasing the time, and avoiding temperatures below 13ºC. Once the seedlings have grown, strengthened, and hardened off, and are just beginning to form their first buds, they are planted outdoors when the air temperature reaches 15-17ºC.