Famous roast/tapas pepper.

This variety is a Spanish specialty, the fruits of which are harvested unripe and fried in a little olive oil and salted and served as tapas.

The pods are harvested green at a size of around 3-5 cm. The fruits later turn red, become spicy and can be used as chili.

Pimientos de Padron also thrives in a container, but it should be large enough.

Sowing from February to March at 22-24 °C, planting out from mid-May at a distance of 40 x 60 cm. Harvest from mid-August.

Always keep evenly moist, but not too wet. Fertilize regularly and use humus-rich, nutrient-rich soil. Peppers need warmth. Best location: full sun facing south or in a foil greenhouse.

Peppers are sensitive to frost.

Height about 70 cm outdoors, higher in the greenhouse.

Supplied as raw (normal) seed.