Capsicum Round of Hungary
Capsicum Round of Hungary are lovely heirloom Pimiento type sweet peppers. They have thick meat and cute little sculpted sides. The peppers are about 5 to 8 cm long and yield well. Grows to around 1m tall and was one of the earlier capsicums to turn red in the hothouse at about 70 days. A viable variety to plant outside in the cooler climate (however I would ad black plastic to the soil to keep soil temps up until January at least).
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)
