SOW EASILY DELIGHTED
Growing your own capsicum is easier than you think and the results and taste of the freshly picked fruit are amazing, writes
As a kid I never really got into capsicums, maybe it was because back then my Dad could only grow the large Californian peppers and I found them a bit watery, but this was the only variety that we could get his hands on at the time. He was always yabbering on about the fruits and vegetables of his youth, figs that were so juicy you could drown in them, tomatoes that tasted like a summer’s day and the peppers, oh the peppers.
I had to wait till the age of 19 but my introduction to these fabled capsicum varieties was on the first night I spent in Dad’s home town of Barile in southern Italy.
I rolled out my swag in a 400-year-old stone room and went to sleep under rows of drying red peppers. They smelt so sweet that I had to have a crack at one and to my dismay my father was right yet again. The name of that particular variety is Corno Rosso, the
Immature capsicum start green and depending on the variety they will ripen to yellow, orange, red or black+
After returning home I went on the hunt for the seed and the family have been growing it, and others, ever since.
There are so many great varieties of sweet capsicum you can grow, from the golden Marconi to the dark brown Sweet Chocolate. Capsicum love the warmth and it is for this reason that in Tassie, production is limited to the warmer months, although with even the most simple glass house you can seriously extend your season. Plant them in an open sunny position, though in areas of extreme heat it can be good to provide shade for them from the scalding afternoon sun. These plants will grow in a neutral to acidic soil and to be honest it doesn’t have to be all that crash hot, I have grown them in beach sand right