Chilli Golden Greek Pepperoncini
Chilli Golden Greek Pepperoncini is also known as Tuscan peppers, sweet Italian peppers, golden Greek peppers or in Italy as friggitello. Greek peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.
Peperoncini grow on a bushy plant that reaches 1m in height and produces sweet green peppers that turn red when mature. They are great for sandwiches, salads, pizzas, soups, sauces, garnishes, and to eat as pickled peppers.
Only 100-500 Scoville Heat Units. Can be picked green which means less time needed for ripening in the shorter cool climate summer.
I recommend adding some black plastic on top of the soil at planting to keep soil temperatures higher when grown outside. This really helps in a cool climate.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in 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 warmth in Tasmania.
Spacing – 60-80cm.
Capsicum fruits have been a part of human diets since about 7,500 BC, and are one of the oldest cultivated crops in the Americas, as origins of cultivating chili peppers are traced to east-central Mexico some 6,000 years ago. They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)
