Heirloom Pimiento De Haro
This pepper from Haro Spain, is far far rhe best tasting grilling pepper I've ever eaten. They have lots of flesh for easy grilling, and even easier to eat, with their sweet with eat flavour. Great for stuffing, canning and freezing. They can produce upto 20cm long peppers. Heirloom. 65-80 days
Compost: Ensure the soil is rich in organic matter. Fertilising the soil often with manure intensifies the flavour of the peppers.
Watering: excessive moisture causes the flower to fall. Dry conditions will intensify the piquancy of the pepper. Extreme draught exposure will turn the peppers into chillies.