Capsicum Perennial is a tall (1.5m), very productive and robust bush capsicum that can live up to 5 years if kept warm enough over winter in cooler climates (best overwintered in a hothouse in cool climates). The fruits are approximately 3 cm by 8 cm long and taper to a blunt point. Fruits start green and ripen to red (around April in Tasmania if grown in a hothouse or very warm location).
Has increased resistance to wilt and is often also used as a rootstock for grafting other capsicum varieties.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early to mid November in a cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside. They need consistent soil warmth in Tasmania.
Spacing – 60-80cm.
The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment.
The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)