Pick a Pepper – How to grow Capsicum
Also known as bell pepper, sweet pepper or peperone, capsicum is grown all around the world for its amazing flavour and multiple culinary uses. It is popular in Mexican, Asian and Mediterranean cuisine, and its vibrant colour adds a touch of style to any dish. Equally delicious served raw, grilled, baked, stewed or pan-fried, this one fruit is the star of endless recipes.
Yes, it’s that classic conundrum again: is the capsicum a vegetable or a fruit? The best way to explain it is it’s a fruit that belongs to your vegetable garden rather than your orchard. The edible part of the plant resembles a berry that encloses a cluster of seeds, and this characteristic fits the botanical description of a fruit.
Where to Plant
Capsicum plants are pretty hardy, but choosing the right position for them is the key to success. While they love full sun exposure and high temperatures, the peppers can be damaged by direct sunlight – if you have grown capsicums before, you may have noticed the way the fruit seems to take shelter under the greenery. In areas with really hot summers, consider using a shade cloth to prevent sun scald.
You also need a solid foundation to really help your plants thrive. Capsicums have a tap root system that will dig deep to seek out moisture and nutrients, so a deep and well-manured trench is the ideal base. Your capsicum patch should be prepared towards the end of winter so that any fresh manure mixed into the soil has time to break down and release nutrients. Seeds can be sown indoors around August and young seedlings can be planted outdoors after the last frost of the year.
Note that capsicums are extremely frost-sensitive, so if you live in a cold area, do not plant them outdoors until November. This won’t be too late, as they only take around three months to mature.
Capsicum plants can grow up to 60 centimetres tall and will generally require staking. Stakes help support the plant when the yield is heavy, and bolster it against strong winds. To set them up, make a straight row and plant the seedlings 40 centimetres apart. Drive two pilot stakes into the ground – one at the start of the row and one at the end. Run a synthetic or natural fibre twine from stake to stake to make a loop, which will help support the plants from two sides. Repeat this sequence as the plants grow.
Also note the flowers on the plant are self-pollinating but they require warm weather to set, otherwise the flower will just drop and the yield will be reduced.
Know your capsicum
Giant Bell
Large and glossy, the raw flesh makes a crisp addition to salads, but is just as tasty when chargrilled.
Corno di Toro
This Italian heirloom capsicum has a distinctive curved horn shape and a sweet flavour perfect for roasting, stuffing and preserving.
Jalapeño
Eaten fresh, jalapeños are hot but not too hot. They freeze well and you can also dehydrate them to make your own rubs or seasonings.
Tips for Success
Sprouting match
If you’re growing capsicums from seed, keep the trays under glass as the seeds need high temperatures to germinate. Then wait until the seedlings are at least five centimetres tall before transplanting into the garden.
Planting
Nitrogen-rich soils are ideal for growing capsicums, but extra fertilisers may be required while the plants are bearing fruit. Home-made compost scattered around the base of the plant should do the trick.
Water
Capsicums are deep-rooted, but they still need regular watering to promote fruit production and keep the foliage green. During hot weather, give them a good soaking each day.
Harvest
Though it depends on the variety, generally speaking capsicums can be harvested once they have reached the size of a fist. Use a sharp pair of secateurs to cut the stem a few centimetres from the fruit.
Store
Most capsicums will last in the crisper drawer of your fridge for up to two weeks. To store them longer than that, you can pickle and can them, dehydrate them, or turn them into a relish.
True Colours
All capsicums start out green – they change colour as the chlorophyll breaks down in the ripening process. If left on the vine, green capsicums will turn yellow, then orange and finally red.
