CALIFORNIA WONDER SWEET PEPPER

Native to Central and South America, the pepper became a cultivated plant around 3,000 BC or perhaps even earlier. Columbus introduced Capsicum to Europe and also spread to Africa and Asia. The California Wonder pepper is a standard pepper. Most people have eaten a California Wonder at some point in their lives. It is one of the highest producing sweet peppers for home gardeners. It is easy to grow and adapts to many types of soil. The wonder of this pepper, it grows very well in containers and is a good choice for beginning gardeners. It is resistant to a number of diseases, including tobacco mosaic virus. Dr. E. Sturtevant cites Lionel Wafer who, in 1699, mentions that the pepper grows in the Isthmus of America. He also cited Edward Long in 1744 who mentions, among other things, bell peppers as one of the most common peppers in Jamaica. Thomas Jefferson undeniably refers to a pepper whose seeds were sent from Mexico in 1824. Subsequently, in 1828, the California Wonder pepper, the first thick-walled, smooth, block-shaped pepper, known as pepper, was started by California Grower C.C. Marse, and grown commercially. Since then, it has remained the standard pepper and one of the highest producing sweet peppers today for home and professional gardeners. It is also the parent of several exceptional cultivars.

Plus, like all vegetables, it is low in calories but high in dietary fiber and other healthy nutrients. Sweet pepper also contains a lot of water, making it a delicious and refreshing snack, especially on sunny summer days. Pepper is delicious in combination with: ham, bacon, chorizo, minced meat, minced lamb, chicken, beef, pork, sardines, tuna, mussels, salmon, shrimp, shellfish, feta, cheese, mozzarella, tofu, ricotta, apple, walnuts, pine nuts, pistachio, sesame seeds, basil, chives. parsley, tarragon, green pepper, marjoram, lemon thyme, ginger, rosemary, oregano and various kinds of pepper. Sweet pepper is also delicious in combination with other vegetables such as: artichoke, avocado, eggplant, carrots, mushrooms, zucchini, peas, asparagus, garlic, cucumber, lettuce, snow peas, leek, spring onion, beans greens, onion, carrots. and samphire and sea lavender. The California Wonder pepper is a culinary delight and very versatile. The sweetness and thick, crunchy walls of this pepper make it ideal for eating raw in salads or salsa. Also ideal for grilling, stir-frying, marinades, stews, stews, pizzas and especially for stuffing. Also freezes very well.

Did you know that: Peppers are perennial plants, but are grown as annuals because of our climate. When the chilli or pepper growing season ends towards the end of September. You can repot the plant in the ground in a pot with potting soil. You will need to clean the roots with water and add new soil. You then put your pot inside and your chili or pepper will give you other fruits during the winter season for as long as you want to grow it. Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Capsicum annuum
• Sowing: sow in a pot at the beginning of February (to grow in an outdoor greenhouse in mid-May) or sow at the beginning of March in an indoor pot to grow a outside in June does not like the cold
• Seeds: 2 seeds per pot, because you will have to transplant each seed into pots separately.
• Sowing depth: 1 cm
• Germination time: 6-15 days
• Soil: Slightly acidic, humous, loose, fresh and well drained
• Location: Requires warm cultivation and lots of sun
• Spacing between plants: 30-45cm
• Height at maturity: 50-60cm
• Maturity| : 70-80 days |Very prolific
• Seeds per envelope:+/-25

Our seeds are guaranteed for the year of their purchase