Description

March to July

Long hot pepper that has shown exceptional quality and quantity characteristics over the years. The plant is very vigorous and early, short internodes, excellent fruit set with hanging fruiting. The chillies it produces are very spicy and conical in shape and with the particular uniformity of the fruits, in fact they are regular from the node of the first flower until the end of the autumn cycle. The length is 16-17 cm and size 2.5-3.5 cm with an average weight of 40-45 gr.

They can be harvested before ripening with a bright dark green color or in full ripening bright red. With a strong and decisive flavor, it should be eaten fresh. Known and appreciated for typical Sicilian and Calabrian recipes. The hot pepper Along Picaroit is excellent in the kitchen for the preparation of spicy oil, chilli jam, chilli cream and to be used fresh in appetizers or diced on various dishes (orecchiette with turnip greens, linguine, spaghetti). It will give your dishes an irresistible Mexican touch.

Indications for cultivation

Cultivation: We recommend transplanting in the open field from March to July and in the greenhouse from September to February. The peppers, even if they are erect-bushy, need a small brace to reinforce the main stem. No interventions such as topping or other green pruning are necessary. To have more vigorous and productive plants, the Lungo Picaro pepper can be transplanted in the hottest periods and in sunny positions . The optimal soil must be permeable, deep and fertile (rich in organic matter already decomposed). L ‘ irrigation it can be carried out successfully by means of a drip system or in any case with irrigation methods that do not wet the leaves to avoid the proliferation of fungal diseases.

Transplant distances: between rows 80-100 cm and on the row 40-50 cm

*Pictures shown may vary from actual product due to the live nature of the items. Some items may be out of stock for various reasons, we will issue a refund or offer alternatives should that be the case.