The Biquinho pepper is a shrub that is both ornamental and fruitful as it produces delicious red or yellow peppers with a slightly sweet flavor. The color depends on the variety, but the aroma remains the same: lively and not too spicy, which is ideal for the most sensitive palates. It is also a pepper with many benefits, as it is antiseptic, antibacterial, diuretic and improves digestion thanks to the capsaicin it contains. Learn how to grow Biquinho peppers.
Where, when and how to grow Biquinho pepper?
There are two steps to growing the Biquinho pepper: seeding and planting.
In the spring, between April and May, the Biquinho pepper is sown. Sowing is carried out in a pot under shelter. It takes a lot light and temperature between 16 and 20°C.
For his stimulation vegetation, soak the seeds in water and refrigerate for 24 hours. You can then place them in a bucket of potting soil on the surface without submerging them too much.
Germination is quite long since it will last between 8 and 10 weeks.
After lifting, you can run it transplantation from your seedlings around mid-May after the last frosts have passed. It is possible to transplant in a pot or in the ground.
Install your plants in a good place sunny so that they can benefit from the light, but also from the heat. The soil should be well drained and humus. Sandy or stony soil is good. It is enough to bury the lumps completely up to the first leaves.
Remember to space the plants 40cm apart and the rows 50cm apart. Water generously.
The location of the Biquinho pepper is extremely important to obtain beautiful, good and numerous peppers. Indeed it is not very durable and therefore needs a lot heat. Therefore, cultivation in the soil is reserved for the Mediterranean regions and the Atlantic coasts. For other areas, prefer a potted plant so you can bring the plant under shelter in winter.
watering it should be regular, but only if it is hot for long periods or in case of drought. Well-drained soil allows the pepper to manage itself.
It is susceptible to downy mildew, spider mite infestations and anthracnose.
Harvesting is usually done 85 days after the start of sowing. It takes place in the summer from July and continues until October.
Chillies can be stored in jars with oil, frozen or dried.