Sweet Pepper, ‘Petit Marseillais’

(Capsicum annuum) Hailing from Provence in the south of France, this wavy, thin-walled, orange beauty was one among many of the stars of a pepper trial at the home farm several years ago. Amazing in terms of productivity, it seemed like every time we turned around it had a new flush of ripe peppers needing to be picked. The 4-5” long by 1-2” wide fruits look like something out of a Dali painting with their fantastical curves and wavy ridges. The flavor is extraordinary and deeper than purely sweet, reminding us of a rich, citrusy chili whose heat you keep waiting for but never arrives. In Provence, they are picked green and sautéed whole in olive oil stuffed with eggs, garlic, gruyere, parsley, salt, and pepper. They also make fantastic picklers. Highly recommended.!
85 days. UO

Packet: ~30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date. 

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4″

SPACING:

12-24″ spacing in rows 24-36″ apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8. 

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F. 

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop. 

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.