Grafted Lamuyo F1 Red Pepper plants - Capsicum annuum

The Grafted Red 'Lamuyo' Pepper F1 hybrid is a productive hybrid variety, producing fruits approximately 15 to 18cm (6 to 7in) long, that ripen to a red colour. It is an annual plant, requiring heat and needing very fertile soil. The plug plants of the Red 'Lamuyo' Pepper F1 are planted in March-April for a harvest from August to October. Grafting allows for a faster and more abundant harvest.

The grafting technique consists of giving a desired variety (here 'Lamuyo') the root system of another specially selected variety, called the rootstock. This rootstock has excellent resistance to soil pests and diseases, which provides additional vigour to the plant: it is then more resistant to difficult external conditions (such as cold climates) and will yield significantly higher results compared to a non-grafted plant. The fruiting of grafted plants starts earlier and lower on the main stem.

Peppers and chilies come from the same plant! It is through successive selections that the mild-tasting bell pepper and the spicy-tasting chili were obtained. The spiciness of chilies is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to bell peppers). They were introduced to Europe by Christopher Columbus and quickly spread throughout the world. Apart from a few varieties, peppers and chilies are grown as annual plants in our climates.

They belong to the Solanaceae family and are divided into five major species: Capsicum annuum (the most common), Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.

The fruits, initially green, will take on their final colour during ripening: red, yellow, brown, orange, purple… Their shape varies: square, elongated etc.

Peppers and chilies are rich in vitamins and antioxidants, including capsaicin, which is responsible for the varying degrees of spiciness in these fruits.

In terms of cooking, peppers and chilies are used in many cuisines around the world and can be prepared in various ways. Peppers can be eaten raw or cooked, stuffed, marinated, grilled, in salads, in ratatouille… while chilies, fresh or dried, add flavour and spice to dishes depending on their level of spiciness.

These fruiting vegetables are nutrient-demanding plants, requiring very fertile soil and preferring sunny exposures.

Harvesting: The harvest takes place from August to October (or as early as July for certain varieties), by cutting the stem with pruning shears or a knife.

Storage: Peppers and chilies can be stored in the refrigerator for several days. They can also be frozen or dried.

Gardening tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which helps keep the soil moist, also reduces the need for weeding. You can also opt for a mineral mulch (bricks, slate, gravel) which will help accumulate heat.