Spanish pepper – Yvona

Cultivation description: Spanish pepper - Yvona

Description:
Spanish pepper Yvona is a medium-sized, high-yielding variety that belongs to the Capsicum annuum family. It develops long, conical fruits that are mild to moderately hot in flavor, making it versatile in the kitchen. The fruits ripen from green to bright yellow and become both visually appealing and flavorful. Perfect for fresh consumption, salads, pickles and as a spice in hot dishes.

Packaging Information:
One package contains 0.3 grams of seeds. (+/- 20%)

Sowing and planting:

1. Pre-cultivation indoors:

   • Sowing time: January – March.
   • Use light, well-drained seed soil and place the seeds about 0.5–1 cm deep in the seed tray or small pots.
   • Cover with a thin layer of soil, press gently and keep the soil evenly moist.
   • Place the seed warm and bright, preferably with a temperature between 22–26 °C for best germination.
   • Germination takes place within 7–14 days .

2. Retraining:

   • When the plants have 2-3 true leaves, repot them into individual pots about 8-10cm in diameter.
   • Use nutritious and well-drained soil. Place the plants in a bright place, preferably with access to extra plant lighting during the early spring months.

3. Deployment:

   • Timing: After the last frost, usually in late May or early June.
   • Harden off the plants before transplanting by gradually acclimating them to the outdoor climate for 7–10 days.
   • Place them in a sunny, sheltered position in fertile and well-drained soil, or grow in a greenhouse for maximum yield.

4. Planting distance:

   • Keep a distance of 40 x 40 cm between the plants.

Care:

• Watering: Water regularly and keep the soil evenly moist, but avoid standing water.
• Fattening: Feed every two weeks with a potassium- and phosphorus-rich fertilizer to promote flowering and fruiting.
• Support: The plants may need support to support the weight of the fruits, especially in heavy harvests.

Harvest time:

• Time: July – September.
• The fruits are ready for harvest when they have ripened to a clear yellow color. Pick regularly to promote new fruiting.

Use:

• Fresh: Fits perfectly in salads and as a flavoring agent in various dishes.
• Preparation: Ideal for pickles, stews and sauces.
• Storage: Can be dried or frozen for longer shelf life.