In nature, peppers are perennial shrubs, growing from 30 to 120 cm tall. In Russia, sweet and hot peppers are grown as annual crops. Pepper fruits are hollow, multi-seeded berries of varying shapes. Their weight ranges from 0.25 to 200 grams. Thanks to the work of breeders, in addition to red, there are also varieties in yellow, orange, and chocolate shades.
Peppers have been used as food since ancient times. In garden plots and private farms, this crop is grown both in open ground and indoors. Today, we'll tell you about the most popular varieties of red pepper.
Claudio
Description of the variety
A hybrid variety of sweet red pepper, the Claudio pepper is very early maturing, with a growing season of only 72–80 days. The plant grows upright, vigorous, and with abundant leaves, reaching a height of 50–70 cm. Each plant can produce 8 to 12 peppers. The fruits are green as they grow, turning dark red when ripe. Medium-sized peppers weigh 200–220 grams. The flavor is sweet, and the flesh is juicy. The walls of the Claudio pepper are 11 mm thick.
The Claudio pepper is resistant to sunburn and viruses. Plants can be grown in greenhouses and open beds. Harvested green, the fruit will keep for about two months.
Features of cultivation
In most regions of our country, this hybrid is grown from seedlings. Before planting, the seeds are soaked in warm water (45°C), then wrapped in cloth and kept moist for 2-3 days. The air temperature should be 25°C. This stimulates seed germination. Plants are transplanted into open ground at 60-70 days old, when there is no longer a risk of frost. Peppers are spaced every 50 cm, with rows spaced 70 cm apart. Care consists of fertilizing, watering, and weeding.
Viking
Description of the variety
The "Viking" pepper belongs to the Siberian series. Plants are grown indoors and outdoors. After seed germination, the fruit ripens in 105-115 days. This variety grows semi-spreading, low-growing plants. The fruits are green during growth and turn red when ripe. The peppers are cylindrical, weigh about 150 grams, and have a sweet flavor. The walls are 4-5 mm thick. The aromatic, juicy fruits are suitable for canning, freezing, and cooking.
Features of cultivation
Sow seeds for seedlings from March 10th to 20th. Before planting, soak them in a solution of epin or heteroauxin. Use specialized or universal soil for vegetables for planting peppers. Sow seeds to a depth of 3 cm, then cover with soil and water with warm water. Cover the seedlings with plastic wrap. Remove the plastic wrap daily for 10-15 minutes to ensure adequate airflow. For seed germination, maintain a room temperature of 25 degrees Celsius (77 degrees Fahrenheit). Water the sweet pepper seedlings and provide them with the required amount of light (12-14 hours daily). Harden off the plants 10 days before planting them in their permanent location.
Pepper seedlings are transplanted to open ground at 70 days of age. Choose a sunny site with light, fertile soil, without a high water table. Peppers will thrive after peas, beans, cucumbers, cabbage, onions, and greens. Young plants are planted 35–45 cm apart, with 50–60 cm between rows. This variety does not tolerate heavy or frequent watering. As they grow, sweet peppers require weeding, loosening, fertilizing, and watering. The "Viking" pepper harvest ripens from August 1st to 30th.
"Vaudeville"
Description of the variety
This early-ripening variety produces sweet, red fruits that ripen in 100–115 days. The bushes are standard and spreading. A distinctive feature of this variety is the vertical growth of the prismatic fruits. When grown in a greenhouse, the "Vaudeville" pepper bushes grow up to 1.3 meters in height. The red fruits weigh 230–300 grams, with walls 7 mm thick. A yield of 8–10 kg of fruit can be harvested per square meter. The variety is resistant to TMV and bacterial diseases. The fruits of this variety are used in fresh salads, for cooking, and for canning. The "Vaudeville" pepper is included in the state register.
Features of cultivation
Peppers are grown from seedlings. Seeds are sown in the first half of March. Sprouts appear in 7-10 days, at temperatures ranging from 22 to 25 degrees Celsius. The seedlings are transplanted to their permanent location when there is no longer a risk of nighttime frost. When transplanting, proceed carefully to avoid damaging the root system. Leave 35 cm between plants, and space rows 50-60 cm apart. Plant 3-5 plants per square meter. The plants must be tied to a support. Feed the young plants with a complex fertilizer 10 days after planting. As they grow, form two shoots into the bush.
"Fakir"
Description of the variety
'Fakir' is an early-ripening red sweet pepper variety. The bushes are low and moderately spreading. They can be grown in greenhouses and open beds. The fruits are small, weighing 100 to 120 grams. The wall thickness is 4–5 mm. This variety is productive, with a single bush yielding 5–6 kg of fruit.
The plant grows low and moderately spreading. In greenhouse conditions, it requires staking and tying the stem. In addition to red peppers, breeders have developed an orange and chocolate-colored variety, 'Fakir.' The peppers are used for fresh salads, canning, and cooking. Ripe peppers have a thick skin, making them suitable for long-distance transportation.
Features of cultivation
The plant is grown from seedlings. Seeds are sown from March 1st to 20th. For seed germination, it is important to keep the soil moist and ensure the air temperature reaches 25 degrees Celsius.
Peppers are planted indoors in mid-May, and transplanted outdoors after the threat of frost has passed. Plants are spaced 40 cm apart, with rows spaced 70 cm apart. Harvesting begins in mid-July.
Triple Star
Description of the variety
A new hybrid of sweet red pepper, "Triple Star" can be grown outdoors or in a greenhouse. It is a vigorous plant with red, cube-shaped fruits 8–9 cm in diameter. The bush reaches a height of up to 90 cm. The plants require support and staking. Fruits weigh 170 g, with walls of average thickness, 5–6 mm. The plant is resistant to temperature fluctuations. The harvest can be transported long distances. The fruits are used in fresh salads, canning, freezing, and cooking.
Features of cultivation
Sow seeds for seedlings in the first half of March. Use light, fertile soil. Plant the seeds at a depth of 1.5-2 cm. Water the seedlings and cover with plastic wrap. Seedlings emerge at temperatures between 22 and 25 degrees Celsius. It's best not to transplant pepper seedlings, as they take a long time to grow after transplanting.
"Sprinter"
Description of the variety
A mid-season variety of red sweet pepper. Harvesting begins 120 days after the sprouts emerge. The plant is spreading and medium-height. The fruits are flat-round, weighing 70–100 g. The wall thickness is 9.5–10 mm. Initially green, the fruits turn dark red as they ripen. The flesh is juicy, sweet, and has a distinct aroma. This variety can be grown commercially.
Features of cultivation
Seeds are sown in late February or early March. After germination, the plants are watered and fed with a complex mineral fertilizer. Harden off the plants 10 days before planting them in their permanent location. Young peppers are planted under plastic covers in mid-May, and in open areas no earlier than early June. Leave at least 40 cm between each plant, and space rows 60 cm apart. After 10 days, feed the plants with a complex fertilizer. Further care consists of weeding, loosening the soil, watering, and fertilizing.
Prokraft
An early-ripening hybrid of red and sweet peppers from Dutch breeders. Prokraft F1 pepper is recommended for growing in open beds. The plant is vigorous and bears abundant foliage. The fruit of this hybrid sets beautifully in hot summer conditions. The fruit diameter is 9.5–10.5 cm, with walls up to 12 mm thick. The plant is resistant to many fungal and viral diseases. The fruit is used in fresh salads, canning, and a variety of dishes.
Features of cultivation
Seeds are sown in peat pellets for seedlings to avoid transplanting. Sprouts emerge in about 10 days, at a temperature of 23 degrees Celsius (73 degrees Fahrenheit). The plants are transplanted into open ground in early July. Plants are spaced 40 cm apart, with 60–70 cm between rows. To help the plants adapt better to the natural conditions, the beds are covered with agrospan. This will help the young peppers establish roots faster and prevent moisture evaporation. The plants are watered, fertilized 2–3 times per season, and weeded and loosened as needed.
Husky
An early sweet pepper hybrid. The cone-shaped fruits are white when growing, turning red when ripe. The wall thickness is 7-9 mm, and the fruit size is 12 cm. The plant is vigorous, with a well-developed root system. The 'Husky' pepper can be grown outdoors and in greenhouses. This hybrid is resistant to bacterial black spot and tobacco mosaic. It yields 90-100 tons per hectare.
Features of cultivation
Pepper seeds are sown in March; seedlings are ready to be transplanted to their permanent location at 55 days old. Once the threat of frost has passed, the plants are transplanted into the ground. Four plants are spaced per square meter. The plants are thoroughly watered and covered with agrospan or similar material. After about a week, the additional cover is removed. The peppers are watered, a complex fertilizer is applied 2-3 times per season, and the soil is weeded and loosened.
Popular varieties of red hot peppers
Many popular dishes cannot be prepared without hot peppers. Not only does their use in food impart a distinctive, spicy flavor, but it also has a positive impact on human health. Red hot peppers contain a large amount of vitamin C.
Adjika
This mid-early variety is suitable for outdoor cultivation. The fruits are red, elongated, and weigh up to 90 grams. The flesh is thick, tangy, and pleasantly aromatic. The fruits are used as a seasoning in culinary dishes and preserves.
It's recommended to sow seeds in early March; hot pepper seedlings are transplanted to their permanent locations at 60–70 days old. Space plants 35 cm apart, and leave 50 cm between rows. The first fruits ripen in July.
Barmaley
An early hot pepper variety, it takes 90–95 days from germination to maturity. The plant does not develop lateral shoots, making it much easier to care for. The fruits are large, 12 to 15 cm long. Plants of this variety tolerate temporary cold snaps well and do not require shaping.
This variety is grown from seedlings. Seeds are sown in the second half of March in light, fertile soil. You can use a ready-made all-purpose soil or prepare your own soil mix. For this, use 2 parts sod soil, 2 parts humus, and 1 part coarse sand. The seeds germinate at a temperature of 23 degrees Celsius. Young plants are transplanted to their permanent location in late May or early June. Care consists of watering, fertilizing, and weeding.
The Red Fat Man
This mid-season variety is suitable for open-air cultivation. Full ripening occurs in 120–145 days. The bushes are semi-spreading and low-growing. The red fruits are elongated and cone-shaped, with a distinctly spicy flavor. Fruits weigh 60–90 grams, are 18 cm long, and have a wall thickness of 4 mm. A yield of 2.9 kg of hot peppers per square meter is obtained. "Red Fat Man" can be grown commercially. The fruits are used in cooking, canning, and as a seasoning.
Reviews
Valentina, 46 years old:
"I planted 'Cladio' sweet peppers and was pleased with the 100% germination rate. The robust plants survived transplanting into open ground very well. The fruits are delicious, sweet, and juicy. A good variety, I recommend them."
Valery, 51 years old:
"Last year, I planted two varieties of sweet pepper, 'Vaudeville' and 'Viking,' both mid-season varieties. I sowed the seeds for seedlings in the first half of March. I transplanted them into the open beds on June 10th. The harvest began to ripen in early August. I fertilized the plants three times over the summer, using a solution of bird droppings as fertilizer."
Elena, 38 years old:
"I really liked the Husky sweet pepper variety. Its fruits stand out from the rest with their unusual white color. When ripe, they turn red. It's a productive variety, and its fruits make delicious, flavorful dishes. The pepper plants were disease-free throughout their growth and withstood the heat."
Vladislav, 43 years old:
"Everyone in our family loves hot sauces; we stock up on them for the entire winter. I grow hot peppers called 'Adjika' for this purpose. The fruits are red, small, and long, with fleshy flesh. Hot peppers are grown separately from sweet peppers. I feed them twice a year during the summer, before flowering and during fruit formation. The harvest is always good."
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