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An early sweet pepper that looks like a really long chilli. They produce slender, curling fruits as long as my forearm which begin pale green turning to orange then red. Eat them at any stage of the proceedings but our favourite is to pickle the still-green peppers whole with garlic and a bit of dill. The perfect kebab condiment. Or BBQ side. Or just to add a little sparkle to your packed lunch.

Sow: Valentines day to end March, with heat (25C)
Harvest: July-September
Kitchen: Pairs with savoury (olives, bacon, cured pork), aromatic (parsley, coriander, oregano, ginger), spicy (paprika, cumin, cinnamon), fats (avocado, soft cheese, eggs).
Notes: Stake plants using a tripod method - they don't get very tall but branches are liable to snap under the weight of their fruit. Grow in greenhouse or similar.

Approx 20 seeds. We pack seeds by weight, the number of seeds in a packet is an estimate.

Germ Rate: 84% Aug 25

Aubergine, Sweet Pepper & Chilli