Vegetable Seeds Catalogue

Sds/g: 150-160                    Feed Requirements: Moderate (chilli) – Heavy (larger capsicums)                     Usual Seed Life: 2 years

Cultural Notes:

• Capsicums can be tricky to grow in some Tasmania, especially the higher elevation areas and valleys where frosts stay late and arrive early. Generally, the smaller fruited varieties will mature earlier and more prolifically, as a result we have had no problems with prolific chilli bushes here. Capsicums and chillis are very frost sensitive, however, we have overwintered capsicum/chilli bushes in a hothouse and they have grown to over 1.2 m high and produced huge amounts of fruit in their second year.
• In cooler climates such as Tasmania: Seed is started at the end of winter and transplanted out at the end of October on the east and north coasts and mid-November in the inland areas. When transplanting incorporate plenty of compost and fertiliser into the soil and space on 40-60 cm centres. To produce a greater quantity of sweeter fruit mulch with black plastic around the base of each plant. It is wise to stake all plants if your garden is in a windy spot or to keep the lower branches of larger fruited varieties off the ground. Side dress with an organic liquid fertiliser every 3 weeks up to the end of February to help plant growth and fruit production.
• If you are planning to overwintering a plant either transplant seedlings into large pot or carefully dig the plant at the end of the season (March inland and early April on the north and east coasts ) and replant or move the pot into a hothouse. Move back outside when you would normally plant your transplants and be ready for a huge crop.

Problems:

• Cool snaps and cold nights can really set back or kill plants. Ensure plants are in a sheltered spot or on the north side of a fence or wall.

Harvest:

• Varieties ripen from green to red, orange or yellow. As capsicum plants ripen they generally get thicker walls, juicier and sweeter while chilli plants also get thicker walls but also more pungent. Harvest full sized green fruit to early in the season to promote more flowering and fruit set. Chilli plants usually have a huge amount of fruit on them at the end of the season (March inland and early April on the north and east coasts), pick the ripe ones and dry or mince into a paste. Leave the green ones on the plant and pull the plant out roots and all, shake off excess soil and hang upside down out of the sun to let the fruit ripen and dry.