Early, high-yielding purple sweet pepper.

Sweet Chocolate bears oblong, block-shaped fruits that ripen from dark green to chocolate red.

Brick-red flesh with good aroma, early and high-yielding.

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

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 60-70 cm outdoors, higher in the greenhouse.

Supplied as raw (normal) seed.