Bell pepper. Sweet and hot peppers Sweet peppers

Bulgarian pepper in its popularity and availability leaves many vegetables far behind. Sweet bell pepper comes in red, yellow, green, purple and even black.

What do these colors mean, and how is bell pepper useful for women, men and children? Red, yellow, green, orange, purple bell peppers are a source of phytonutrients and a natural health booster.

Useful properties of bell pepper - let it ripen

A set of phytonutrients determines the color of the pepper and provides a powerful antioxidant defense of the body against free radical attack. The beneficial properties of red bell pepper are determined by the rich composition of carotenoids and vitamins C, A, E. Green and purple peppers have a slightly bitter taste. The red, orange and yellow varieties are sweeter and fruity in taste. All varieties of bell peppers are not hot in taste. A popular spice, paprika is a dried, powdered form of sweet pepper.

Paprika can be made from any color of pepper. Do not confuse with hot chili peppers. The main substance that is "responsible" for the burning is capsaicin. Capsaicin is contained in a minimum amount in sweet peppers, but this does not reduce the beneficial properties of pepper. Sweet peppers are available throughout the season.

The most useful, tasty and affordable peppers are during the ripening of a new crop, in summer and autumn. Although sweet peppers can be eaten at any stage of ripening, it is better to let them ripen. Fully ripe peppers contain the maximum amount of vitamin C and carotenoids.

A little history of sweet pepper and confusion in the name

Sweet peppers are native to South and Central America. Here it was grown 9000 thousand years ago. The European colonizers of America discovered this plant in 1500-1600 and exported it to Europe. Initially, the plant bore the Spanish name Pimiento. The plant quickly spread throughout Europe. Cultivation of pepper has become widespread.

In Russia, sweet pepper is called Bulgarian. At one time, Bulgarian breeders brought out fleshy varieties, sweeter in taste. Hence the "Russian" name - "Bulgarian" pepper. In eng. variant, this is "bell paper". Sweet peppers are grown in various climatic zones. It is popular in many cuisines around the world. Today, China is the largest producer of sweet peppers. The second place in cultivation is occupied by Mexico, which is the birthplace of this vegetable.

Sweet bell pepper is like a Christmas toy. Intense color, gloss, original shape, spicy taste and crispy texture, everything is perfect. Despite the variety of flowers, this plant is scientifically called Capsicum annuum and is a member of the nightshade family. The nightshade family includes potatoes (except sweet), tomatoes, eggplant, other types of pepper, chili and cayenne.

The benefits of pepper-minimum calories, maximum vitamins

What is contained in 100 gr. bell pepper

1. Calories 30
2. Water 92%
3. Protein 1 g
4. Carbohydrates 6 g
5. Sugar 4.2 g
6. Fiber 2.1 g
7. Fat 0.3 g
8. Saturated fat 0.03 g
9. Monounsaturated 0 g
10. Polyunsaturated 0.07 g
11. Omega-3 0.03 g
12. Omega-6 0.05 g

Sweet peppers contain a minimum of capsaicin, a burning substance that determines the characteristics of hot peppers. The composition of sweet pepper is less studied from a scientific point of view than hot. However, the absence of capsaicin does not mean that bell peppers are less beneficial in terms of health. If you disassemble the pepper “by the pits”, then the chemical composition is impressive. It contains practically no fat. Calorie content is 30 kcal per 100 grams.

However, it does contain certain fat-soluble phytonutrients that require some fat to be absorbed better. Therefore, it is most useful to fill a salad with pepper with vegetable oil. One bowl of chopped peppers has less than 1 gram of fat. The same amount of pepper contains 1.45 milligrams of vitamin E, more than 30 different fat-soluble carotenoids, including beta-carotene and zeaxanthin. Vitamins and carotenoids provide antioxidant and anti-inflammatory properties.

Sweet peppers are a source of vitamin C

The table shows the percentage of the daily intake of 100 gr. If you want to get the maximum amount of vitamin C, then choose fully ripe peppers. A recent study showed that the content of vitamin C and carotenoids increases dramatically with maturation. If the pepper is harvested in an unripe state, then let it lie down for a while and ripen. In this case, you will increase your vitamin C intake.

Incompletely ripe peppers can take up to 10 days to ripen when stored at home. Look at the table. Just 100 grams of sweet peppers will provide 157% of the daily value of vitamin C. Unfortunately, vitamin C is destroyed by heating. The best way to get the most vitamin C is to eat raw peppers in vegetable oil dressed salads. When preparing blanks, use a minimum of heat treatment.

The benefits of bell pepper - antioxidant protection

Peppers contain a wide range of phytonutrients. Phytonutrients are biologically active substances that protect the body from many diseases, including inflammatory ones. Red pepper contains 2 times more vitamin C than orange. Vitamin C is one of the most powerful antioxidants. Sweet peppers are a good source of another powerful antioxidant, vitamin E. The list of other phytonutrients found in peppers is impressive and includes:

• Carotenoids: alpha-carotene, beta-carotene, cryptoxanthin, lutein, zeaxanthin.
• Flavonoids: luteolin, quercetin, hesperidin, etc.

In this list of antioxidants, carotenoids are getting a lot of attention from researchers. Among the five main carotenoids, beta-carotene and zeaxanthin stand out in terms of their quantity. In Spain, a study was conducted on the content of vitamins and carotenoids in vegetables and fruits. The most common phytonutrients are vitamin C, vitamin E, and six carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin, and cryptoxanthin).

These substances are found in varying proportions in many products. Only two vegetables contain almost the entire set of phytonutrients, these are tomatoes and sweet peppers. Sweet pepper is recommended for the prevention of cardiovascular diseases and for the prevention of type 2 diabetes. Sweet pepper should be eaten as a prevention of eye diseases. Carotenoids such as lutein and zeaxanthin help maintain good vision.

These two carotenoids are part of the central part of the retina, they are necessary to protect cells from oxidative stress. All plant foods rich in antioxidants and anti-inflammatory substances can be recommended for the prevention of tumor diseases. Regular intake of antioxidants can reduce chronic oxidative stress and decrease the likelihood of inflammation.

How to cook sweet pepper

Unfortunately, most phytonutrients, including carotenoids, cannot withstand high temperatures and prolonged heat treatment. When frying over high heat for 7-8 minutes, about 40% of useful substances are destroyed. Therefore, sweet peppers are recommended to be cooked for a short time and at lower temperatures, but it is better to eat them raw. The healthiest way to cook vegetables, including peppers, is the saute method.

It is recommended to fry the peppers in vegetable or chicken broth for 5-7 minutes, stirring and shaking constantly. Toss the cooked peppers with Mediterranean salad dressing. Sweet pepper is one of the best vegetables not only for health, but for serving and decorating the table. Bright color, juicy texture, crunchy taste, this is the perfect addition to all dishes.

The benefits of sweet pepper, a check - a memory sheet

• Bulgarian pepper contains a minimum of calories. If you eat a full plate, you will get only 45 kcal and the daily requirement of vitamins C and A. 100 gr. Peppers contain only 30 kcal.
• Most vitamin C is found in red peppers. Vitamin C strengthens the immune system, keeps the skin young and radiant.
• Sweet peppers contain essential carotenoids, in particular beta-carotene. All carotenoids are powerful antioxidants. Cooking sweet peppers over low heat and for a short period of time retains most of the flavonoids.
• Pepper is a source of vitamin E, which plays a key role in maintaining the health and beauty of the skin and hair. Pepper is useful for women to preserve youth and beauty.
• The high content of vitamin B6 is essential for the health of the nervous system and helps in cell renewal.
• Carotenoids such as lutein protect the eyes from cataracts and macular degeneration.

Knowing the benefits of sweet pepper, do not pass by this vegetable in the grocery store, but put it in your basket.

Pickled Italian Peppers

Pickled sweet pepper

Delicious pickled sweet peppers in thin slices, cooked according to an Italian recipe. Good with meat (especially fatty) and fish, fried potatoes, on a sandwich bun, in salads instead of pickled mushrooms or cucumbers, or on its own as an appetite awakening appetizer! It is very spicy, you can’t eat much, who just wants the usual marinated at the end of the recipe - the composition of a weaker marinade.

Composition and proportions

for 4-6 cans of 0.25 l

• Pepper (red and yellow) - 1.5 kg;
• Sugar - 125 g;
• Salt - about 50 g (2 tablespoons without top);
• Apple cider vinegar 5-6% - 1 l.

Those who like very spicy can add 1 pod or half a pod of hot chili-type pepper along with sweet pepper. It will saturate everything around with its pungency. But keep in mind that the marinade is quite spicy due to vinegar and. it seems to me that it is not worth making it even sharper and sharper.

Sweet bell pepper

How to cook pickled bell peppers

• Prepare everything for canning: Rinse and sterilize jars and lids. Wash the pepper in cool water, dry, remove the stalk and seeds.
• cut pepper thin long strips, approximately 0.5-0.6 cm (first into quarters, then each into thin stripes).
• Boil peppers in marinade: Combine apple cider vinegar, salt and sugar in a saucepan. Bring to a boil over low heat, stirring. When the salt and sugar crystals dissolve, add pepper. Cover and cook for 15-20 minutes (at 15 minutes, check if the pepper is slightly softened and elastic, turn off, ready. If still hard and straight, cook for another 5 minutes. The time depends on the properties of a particular pepper). We do not need the pepper to be overcooked, it just needs to be slightly softened so that it fits easily into the jar without breaking.
• Separate pepper and marinade and cool everything: remove the pepper from the marinade, dry either on a towel or in a colander. Wait for the pepper and marinade to cool (this is about 1 hour or a little longer).
• fill jars: put pepper in jars (it is better to take small ones, 250 ml each, so that in winter an open jar is not stored for a long time, but they are eaten quickly). The level of the pepper should not reach the edge of the jar 2 cm. Pour the marinade in which the peppers were boiled. The marinade should not only cover the peppers, but also be 1 cm higher. Gently shake the jar or use a boat to release air bubbles formed inside the jar.
• Sterilize: line the bottom of a wide pan with a clean cloth (so that the jars do not slip). Put the jars, cover them with iron lids or (do not twist, just cover). Top up with cold water (up to the shoulders of the cans). Bring to a slight boil and sterilize jars 0.25 ml - 15 minutes, 0.5 l - 20 minutes.
• close and store: remove the sterilized snack from the water. And close the lids with which the jars were covered. Store in a dry place away from sources of heat and light (better in the basement or refrigerator or in a cool pantry, refrigerator under the window) in for approximately 3 months. Consume later 2-3 weeks after preparation (appetizer will reach readiness).Once opened, store in the refrigerator and eat within 3-4 days.

Cut the pepper into long strips 0.5 cm wide

All peppers cut into long strips

We spread the pepper in a boiling marinade. At first, the marinade will not cover the peppers, but after a couple of minutes, the marinade will be enough. I stirred gently a couple of times. It is necessary to cook in the marinade under the lid.

The pepper is dried in a colander. It drains quickly, you can transfer it to cool in a bowl

The pepper is cold. After about an hour, it will cool down, then you can put it in jars and sterilize.

Pour marinade over peppers in jars. After pouring, carefully run a tablespoon along the sides of the inside of the jar to release any air bubbles if there are any.

Peppers marinated before sterilization.

Jars of pickled sweet peppers

Jars of pickled peppers according to a recipe from Italy

Softer taste - pepper marinated in oil

If you want to get a less spicy version of pickled peppers, then you need to cool (do not remove) it directly in the marinade. Then scoop out with a holey spoon and arrange in jars. Pour vegetable sunflower (refined deodorized) or olive (who has it in abundance). And sterilize in the same way as peppers in a marinade.

Or you can pickle the pepper in strips in a weaker solution of vinegar (it seems to me that this is much more beneficial for the stomach. Blanch it in vinegar with the following proportions:

• Water - 1 l;
• Sugar - 3 tablespoons;
• Salt - 1-1.5 tablespoon - you must try, you may want not 1, but 1.5 tbsp. l.;
• Apple or table vinegar 6% - 250 ml. If you have 9% vinegar, then take 160 ml.

Replacement of vinegar

If you do not have apple cider vinegar in this amount, then you can add regular table vinegar. Just pay attention to the percentage of acetic acid. In apple cider vinegar, it is 5-6%, and table cider vinegar, usually 9%. Therefore, vinegar 9% must be diluted with water (for example, take 1 cup of vinegar 9% and add about 0.5 cups of water.

I had more pepper, therefore, I give proportions for 2 kg of pepper:

For 9 jars with a capacity of 150 to 250 ml

• Sweet bell pepper - 2 kg;
• Apple cider vinegar - 1.25 l (1 l + 1 glass);
• Sugar - 150 g;
• Salt - 65 g (2 tablespoons with a slide + 0.5 teaspoon).

This collection of material presents a step-by-step technology for sowing, planting and caring for a plant. A description of the most popular and recommended by experts, varieties of pepper, will help you make the right choice.

Sweet pepper, description

Sweet pepper is an annual herbaceous plant, belongs to the species "Pepper" and the family "Solanaceae".

A well-known agricultural crop is grown in temperate, tropical and subtropical latitudes of all continents. America is considered the birthplace of the plant.

This warm and moisture-loving vegetable plant bears fruit with tasty and nutritious fruits.

The fruit of pepper looks like a juicy hollow berry with numerous seeds. Fruit color varies from red, yellow, orange, green and white to brown or purple. The size and shape of the berries also differ, depending on the variety of pepper.

The semi-lignified stem and powerful branched root system make it possible to keep a large number of ripened large fruits on the plant at the same time. A low bush, with simple and short-leaved green leaves, became popular precisely because of the useful and fragrant fruits.

A huge number of varieties of sweet pepper have been bred and cultivated in the world. In our country, the most common variety type is bell pepper.

sweet pepper varieties

Successful cultivation of sweet peppers largely depends on a well-chosen variety. Given the main varietal characteristics of a vegetable crop: ripening time, size and shape of fruits, crop preferences in certain climatic conditions, it is important to choose the most suitable varieties of pepper.

Consider the most popular and productive varieties.

• "Tusk"

Early ripe, tall variety (up to 160 cm high), has sweet and fragrant red fruits. Fruits of the extended cylindrical form. Pepper is suitable for growing in the greenhouse and in the open field.

• "Agapovsky"

It is characterized by medium maturation and cultivation in greenhouse conditions. The bush is compact, with red cube-shaped fruits.

• "Bogatyr"

Mid-season variety, with large (according to the name) red and juicy fruits.

• "Apricot Favorite"

Cone-shaped, smooth, orange fruits ripen early. Compact low (up to 50 cm) bush is suitable for growing in closed and open ground.

• "Big Dad"

An early ripe, undersized variety with thick-walled, fleshy, purple-colored fruits. Universal at the place of planting (greenhouse or open ground), variety.

• "Yellow Bell"

It is distinguished by yellow cube-shaped fruits and early ripening (about 70 days).

• Hybrid F1 "White Star of the East"

Powerful bush, with large whitish-cream fruits and early ripening.

• Hybrid F1 "Chocolate Star of the East"

Semi-spreading bush, with large, prism-shaped and brown, juicy fruits. Characterized by medium maturation.

• "Gladiator"

Dutch variety, with large and fleshy (wall thickness 10-13 mm) yellow peppercorns. Possesses mid-season ripening.

• "Medal"

An early maturing variety with a long fruiting period. The fruit is large, thick-walled (10-12 mm), bright red.

• "Yova"

Early maturing and unpretentious variety, characterized by high yield and large fruits.

• "Victoria"

The fruits are cone-shaped, slightly ribbed, of medium size. Medium early variety.

• "Brooch

The variety is characterized by early ripening, resistant to diseases. The bush is not tall, with orange-red thin-walled (5 mm) fruits.

• "Bogdan"

A variety with a long fruiting period, with light orange thick-walled, large and fragrant fruits. The weight of one peppercorn is about 200-250 gr.

• "Golden Pheasant"

High-yielding variety, with yellow fruits, pronounced sweet taste. Peppercorns are large (up to 300 gr) and thick-walled.

• Belozerka

A low shrub densely covered with yellow and red cone-shaped peppercorns.

• "Kolobok"

Differs in a rounded shape and thickened walls, fruits, red. Has excellent taste.

• "Alba"

High-yielding variety, with fruits of blunt-conical shape and medium size. Peppercorns are thick-walled, juicy, orange hues.

• "Sun"

A variety with yellow and large fruits, has high taste and technological qualities.

It is also possible to distinguish varieties according to individual characteristics. For example:

• Varieties of sweet pepper with a pronounced sweet taste (Swallow, Winnie the Pooh, Tenderness, Maikopsky 470).
• Varieties resistant to diseases, pests and hot climates (Ararat, Terek, Adler, Erivan, Kazbek).
• Varieties for cultivation in open ground (Etude, Carat, Curiosity).
• Varieties for growing on the windowsill (Watercolor, Sweetie, Tomboy, Yarik, Chanterelle, Treasure Island).
• Varieties for growing in a greenhouse (Orange miracle, Alyonushka, Winnie the Pooh, Tenderness, Swallow, California miracle).
• Varieties characterized by thick-walled and large fruits (California miracle, Gladiator, Winnie the Pooh, Gift of Moldova).
• Varieties for conservation (Kupets, Victoria, Ermak).
• Early varieties of sweet pepper (Lumina, Ivanhoe, Triton, Alantik F1).

The best sweet pepper according to agronomists and gardeners, early and mid-season varieties are recognized: Eroshka, Funtik, Heracles, Fakir, Chardash, Yunga, Accord, Viking, Claudio, Cornet, Atlant, Big Papa, Lyceum, Smile. According to reviews, these varieties of sweet peppers have established themselves as hardy, high-yielding crops, with high taste and technological qualities.

In any case, when choosing a variety for planting on your site, it is first best to familiarize yourself with its characteristics and suitability for a particular climatic zone.

Growing Sweet Peppers

A light and heat-loving plant, pepper grows well in the open ground of the southern regions, with a warm and mild climate. In the zone of central Russia, the culture is mainly grown in greenhouses and greenhouses.

Sweet pepper has a long growing season. Therefore, for the successful formation and ripening of fruits, pepper is planted in open ground, ready-made sprouted seedlings.

The technology of growing seedlings of sweet pepper

The process of planting sweet pepper seedlings includes several main steps:

• preparation of seeds for sowing;
• sowing seeds in a container;
• seedling care;
• planting seedlings in separate glasses;
• planting seedlings in open ground.

Let us consider in more detail all of the listed stages of growing sweet pepper seedlings.

Preparation of sweet seeds before sowing

• To begin with, you need to select the strongest and most viable specimens from the total mass of seeds. After pouring all the seeds into a container with salted water, only the “drowned” seeds are left.

• Selected sweet pepper seeds are disinfected (20-30 minutes) in a weak solution of potassium permanganate, after which they are washed.
• To improve germination, seeds are soaked for 12 hours in a growth stimulator.
• Even without additional growth stimulation, the seeds must be kept wet (on a damp cloth or cotton wool) for about 2 days. This procedure will allow the seed to germinate faster in the soil.

Sowing sweet pepper seeds

• The timing of sowing seeds for seedlings varies from the end of January to the beginning of March.
• The seeds are planted in a single container, making not deep (1-2 cm) grooves with a row spacing of 5-6 cm with a pencil or stick. The distance between the seeds is about 2 cm. They also practice “solid” sowing over the entire surface, without rows.

• Sowing can also be carried out immediately in individual cups, for example, peat pots, with a diameter of about 10 cm.

Practitioners are divided on this matter. Some believe that it is easier and easier to take care of a single large capacity, and after seed germination it is more convenient to choose the strongest and healthiest sprouts, which are then transplanted separately. Others argue that pepper does not tolerate transplanting well, so it is better to sow it immediately in disposable cups. And if you transplant - do it very carefully and correctly, without injuring the roots of the seedlings.

• The soil in the container should be light and loose. The soil mixture consists of humus, sand and soddy soil. To create a more nutrient medium, 1 tbsp is added per 1 kg of the mixture. wood ash.
• After sowing, the seeds are sprinkled with earth, slightly compacted and covered with a film to create a greenhouse effect. The seed container is placed in a warm place for subsequent germination.
• During this period, regular airing and watering of the planted seeds are provided.
• After 1-2 weeks, the first shoots of pepper appear. In this case, the film must be removed immediately.

Caring for sweet pepper seedlings

• The temperature of the room in which the seedlings germinate should be about + 22-25 ° C.
• In order for the seedlings to have enough sunlight, the container is placed on the windowsill. In cloudy weather, in the morning and in the evening, you need to illuminate the seedlings with a fluorescent lamp. Normally, the plant should receive light from 8.00 to 20.00. With a lack of lighting, yellowing and falling leaves are observed.
• As the soil dries up, watering is provided at room or slightly warm temperature. It is important to provide seedlings with moderate watering, avoiding either drying out of the soil or stagnant moisture. Excessive moistening of seedlings can lead to black leg disease. Seedlings respond favorably to spraying (from a sprayer) leaves with water.
• When airing the room, it is better to remove the seedlings from the windowsill, because. they don't like drafts.

Planting seedlings of sweet pepper in separate glasses

• When two true leaves appear on a young plant (not counting the cotyledons), the seedlings are transplanted into separate cups or pots.
• First, the soil of the container is moistened with water.
• When transplanting, carefully prying the sprout, keeping a clod of earth near the root, the seedling is planted in a separate container. This event will ensure the best survival of the seedling.
• When transplanting, it is better to pinch the main (long) root, about 1 cm, to stimulate the development of lateral roots.
• The seedling is placed in a cup with soil mixture, sprinkled with soil to the level of the cotyledon leaves and watered.
• In the period of appearance of 2-3 leaves, the first feeding of seedlings is carried out. To do this, take 0.5 g of ammonium nitrate, 1 g of potassium-containing fertilizers, 3 g of superphosphate and dissolve everything in 1 liter of water.
• The next top dressing is carried out after about 2 weeks with a double dose of fertilizer.
• The last fertilization falls on the period before planting seedlings (2-3 days) on the street. The dose is doubled again.
• Many gardeners recommend, a day before planting seedlings, sprinkle it with a solution of a natural growth stimulator. The plant will be more hardy, resistant to diseases and will show high fruiting results.

Planting seedlings of sweet pepper in open ground

• For a permanent place, seedlings of heat-loving sweet pepper planted only in May month (at the age of 90-100 days). The plant by this time has about 10 leaves. Seedlings planted on the site in the first half of the month are covered with a film to avoid freezing. If, however, the pepper was planted in the second half of May, additional shelter is not needed.
• Before planting seedlings (for 1.5-2 weeks) in open ground, it is carried out hardening. To do this, in good weather, seedlings are periodically exposed to the street (balcony), gradually increasing the exposure time. At night, seedlings must be brought into the room.

Sweet pepper for greenhouses

• Seedlings for planting pepper in a greenhouse are grown in the manner described above.
• The soil in the greenhouse, before planting, is fertilized with organic and mineral fertilizers.
• Seedlings for greenhouses are planted at an earlier age (50-60 days), at a distance of about 40-50 cm between seedlings and with a row spacing of 60-70 cm.
• Peppers are planted in the greenhouse soil along with a clod of earth from a cup where seedlings grew. The procedure is done carefully, avoiding transplant stress for the plant.
• After planting, the seedlings are watered abundantly, the soil is mulched.

Planting sweet pepper

Pepper planting is carried out in the process of planting germinated and hardened seedlings.

Sowing seeds in open ground is not advisable, even in warm, southern regions. The plant will develop more slowly, and the yields will not be large.

Choosing a place for planting sweet pepper

• The place for planting sweet pepper in open ground should be open, sunny and calm.
• The soil for sweet pepper should be light, nutritious and loose, with good aeration. Straw, peat, sawdust, humus should be added to dense soil. Poor soils need to be fertilized with organic matter, potash and phosphorus mineral fertilizers. Acidic soils should be limed.
• Any vegetable crops (onion, cucumber) can be the predecessors of pepper on the site, except for representatives of nightshade (tomato, potato).
• Peppers are prone to pollination, so you should not plant other varieties of peppers or hot peppers nearby.

Agrotechnics of planting sweet pepper

• For planting, holes are prepared, about 30x50 cm in size. In one hole, at different ends, two plants can be planted at once, then the dimensions of the hole and the aisle are slightly increased.
• Between the holes leave about 30-40 cm, between rows - 40-50 cm. Often, to save space, landing in a checkerboard pattern is practiced.
• Landing is best done in the evening.
• Water is poured into the hole, after it has been absorbed, seedlings are planted.
• The seedling is covered with soil to the level of the neck of the stem.

sweet pepper care

Sweet pepper is a vegetable crop that is demanding for care and the qualitative composition of the soil. To achieve maximum yields, you need to perform all agrotechnical practices for caring for a plant: watering, loosening, top dressing and pest control.

In addition to the main activities, pinching the central flower on the plant is carried out, which can significantly increase the yield of sweet pepper.

In addition, in hot, humid weather, pinching is carried out, removing lateral stepsons and lower leaves.

• Watering is carried out regularly, as the soil dries.
• Peppers need to be watered often, but little by little.
• Excessive moisture, as well as drying out of the soil, leads to the fall of the ovaries of pepper fruits.
• For irrigation, it is better to use warm water.
• Excellent results are shown by drip irrigation of beds with pepper.

Loosening and mulching

• To prevent the soil from drying out, the beds are mulched with peat or sawdust.
• After watering, if the site is not mulched, it is necessary to loosen the soil shallowly (taking into account the surface root system of the plant).

Fertilization

• Recommend top dressing (2-3 times) during the growing season of the plant.
• The first top dressing, as a rule, is nitrogen. Nitrogen-containing fertilizers or liquid manure (12:1) can be used. Fertilizer application rates must not be exceeded. An excess of nitrogen will negatively affect the fruiting process of the crop.
• Before the start of budding, potassium-phosphorus fertilizers are applied.
• After flowering, during the period of fruiting, superphosphates and wood ash are added.
• Sweet pepper responds well to the introduction of liquid top dressings of organic fertilizers.

Control of pests and diseases of sweet pepper

• A fungal disease of the "black leg" appears when the pepper is not properly cared for and the soil layer is infected: with excessive moisture, using cold water for irrigation, planting in places with constant drafts or dense clay soils. A sign of the disease is a blackened stem at the base. In case of infection, the top layer of soil is removed, and the area is disinfected with a weak solution of bleach.
• Prevention of the disease "late blight" is the disinfection of seeds in a solution of potassium permanganate. Signs of the disease are the appearance of brown spots on the stem and leaves. Infected plants are sprayed with infusion of onion peel or Bordeaux liquid.
• So that sweet peppers do not become infected with "black bacterial spot", all plant residues are collected and burned in the fall. Seeds, previously, are subjected to disinfection.
• When attacked by aphids or spider mites, spraying with tincture of garlic, wormwood or tansy helps.
• The fight against bears and slugs comes down to the use of special chemicals or traps.

Sweet pepper garter

• Tall varieties of sweet pepper need a garter and bush formation (leave 2-3 main stems).
• Already when planting seedlings, next to the bush, you can install a support and tie up the stem.

Sweet pepper harvest

• Both ripened fruits and still unripe (greenish) are harvested.
• Unripe fruits are placed in boxes for ripening at room temperature. This will ensure better ripening of the young fruits remaining on the bush.
• When harvesting, the fruits are cut, not broken out, so as not to damage the branches and stems of the bush.
• From the first, large and ripe fruits, you can collect seeds for sowing next year.

Thus, observing the basic rules for planting and caring for a plant, every gardener, including a beginner, can easily grow sweet peppers on his plot.

Well, the undeniable benefits and high nutritional value of this vegetable crop will be an additional incentive for self-cultivation of pepper.

Sweet pepper, photo

Video: "Features of growing sweet pepper"

Video: "Typical mistakes when growing sweet peppers"

Sweet pepper (also called vegetable, Bulgarian) is an important product in our kitchen. It will find its place everywhere, in any dish it will be a wonderful addition and a useful decoration.

A beautiful plant is popular in many countries and it is rare that a garden does without this appetizing, plump vegetable.

Our summer residents love to grow sweet peppers no less than cucumbers and tomatoes, because it is one of the most delicious and healthy vegetables in our diet.

Eating only 40 g of sweet pepper, we get a daily dose of vitamin C.

For a long time in our country, this pepper was a real rarity, and all because of our climate, which is not quite suitable for it.

But thanks to the success of breeders, sweet vegetable peppers have ceased to be curiosities for our gardens.

Most gardeners grow this plant in greenhouses and greenhouses, but varieties have already been created for the middle lane.

Pepper, where did you come from?

Many people believe that since the pepper is "Bulgarian", then its homeland is warm Bulgaria. But this is not entirely true, and they began to call vegetable pepper "Bulgarian" because it was in this country that large-fruited varieties of sweet pepper were bred.

• The real homeland of our pepper is America. In the wild, pepper still grows there in areas of Central America, Mexico and Colombia.

The first European who saw appetizing red, yellow, green, purple, silver, orange fruits was Christopher Columbus.

Soon, the first descriptions of various forms of pepper began to appear in Europe; for the first time, farmers from Portugal and Spain tried to grow it in their gardens. Other peoples of the Mediterranean joined them.

• According to archaeologists, sweet pepper began to be cultivated in areas of Central America, Peru and Mexico more than 6.5 thousand years BC. So this pepper is the oldest vegetable that was actively used by people.

Sweet pepper was brought to Russia in the 16th century. But it became widespread and won the love of the Slavs in the 17th century.

Pepper "under the microscope"

Pepper is a perennial plant of the nightshade family. But gardeners cultivate it as an annual (if the pepper is transferred to a warm room for the winter, it will calmly continue its growth and development further).

♦ Root. In pepper, the root system is very developed, the root itself has the form of a rod with a huge number of lateral branches.

Roots grow best before the start of the growing season, after which their development decreases. Especially intensive is the development of roots in greenhouse peaty soils.

• The pepper has a weak ability to restore roots, so its seedlings are grown without subsequent picking.

♦ Stem. Sweet pepper has a grassy stalk, which becomes woody in its lower part, each of the pepper shoots ends in fruits.

Know that the shoots are very fragile, so when caring for your handsome man, be careful not to damage him.

Pepper has two types, differing in the nature of the growth of the main stem:

1. Determinant. Stem growth stops completely after the formation of several shoots. This type includes early ripening peppers.
2. Indeterminate. In these plants, the stem continues to grow until the very end of the growing season. These forms include late-ripening species.

In addition, pepper can be subdivided according to the branching of the stem:

1. Standard. There is only one stem, it branches only at the top of the central stem.
2. Semi standard. In the lower region of the central stem, up to 3 small shoots are formed.
3. bushy. The stem begins to branch from the lowest part, and the length of the lateral processes can be more than ½ of the height of the bush itself.

♦ Flowers. Sweet peppers produce flowers of both sexes. Their total number can reach more than 90-100 pieces (in some varieties, only 10-15).

Pepper begins to bloom 40-60 days after germination (depending on the variety). The flowers open before lunch (on a sunny day in the early morning, on a cloudy day a little later).

Pepper is a partial self-pollinator (insects help in its pollination).

Advice. Do not plant varieties of sweet and hot peppers together - pollination may occur, and sweet peppers will become bitter.

♦ Fruit. For the sake of a delicious plump fruit, we grow our peppers. The fruit of the pepper is a false berry, which can have a variety of shapes: spherical, oval, in the form of a prism, cube or cone.

Its mass is also different, depending on the variety, the weight of the fruit reaches from 50 g to 250 g or more, the wall thickness varies between 1-10 mm. Pepper seeds can keep their germination capacity for 2-3 years.

What is useful bell pepper

♦ Pepper doctor. None of the diverse world of vegetables can be compared in terms of benefits with bell peppers.

Literally each of its cells is saturated with trace elements and minerals useful for humans (iron, potassium, zinc, calcium, magnesium, phosphorus, sodium, iodine, etc.).

The unique vegetable stands up for reliable protection of the nervous system, normalizes blood circulation, reanimates the elasticity of blood vessels, restores iron reserves in the blood, thins the blood and reduces pressure.

• Be sure to add it to your diet to get rid of ugly inflammation on the skin. And for older people, it will strengthen bone tissue, improve memory and slow down the death of brain cells.

Our favorite contributes to the normalization of oxidative processes in the body, that is, it slows down and prevents the occurrence of cancerous tumors.

Peppers are also good for eye health. Nutritionists willingly advise the use of pepper with various diets - it stores large reserves of fiber, which normalizes metabolism with a minimum calorie content.

Take sweet pepper with meals if you suffer from diabetes, but pepper powders are added to various gels, ointments for patients suffering from sciatica, gout or arthritis.

Pregnant women should definitely include sweet pepper in the diet - a huge amount of valuable substances will be useful both for the baby and for the recovery of the mother after childbirth.

Advice. The highest concentration of nutrients is found in the area of ​​​​the stalk of the pepper and in its seeds. Therefore, to get the maximum benefit, you should drink the juice from the vegetable. But it is better not to subject the pepper to heat treatment - it will lose a good half of its useful reserves.

The harm of a puffy handsome man. Sweet pepper has its own contraindications! Ingestion of pepper should be limited for stomach ulcers, the presence of hemorrhoids, gastritis, serious diseases of the kidneys, liver, epilepsy, coronary disease and too low pressure.

♦ Pepper-beautician. The vitamin richness of sweet pepper did not leave indifferent cosmetologists. After all, all its useful substances can be used for external use.

It is a pleasure to carry out pepper masks, and the effect of them is immediately noticeable.

For dry skin, mix with finely chopped red pepper (2 tablespoons) one beaten egg yolk and a tablespoon of fat sour cream. Keep the mixture on your face for a quarter of an hour, then rinse with cool water.

If the skin is oily, replace the yolk with protein, and sour cream with sour kefir.

• If your skin is tired, a mask made from a mixture of brightly colored peppers, oatmeal (2 tablespoons each) and a teaspoon of liquid honey will help restore vigor to it. We keep the sweet mass on the face for 15-20 minutes.

Pepper is also good for hair, for such masks you should take bright red pepper.

One pepper fruit should be crushed and mixed with blue clay (2 tablespoons), kefir (2 cups), a tablespoon of lemon juice. Apply the mass to the hair, wrap it with a film and leave for half an hour.

Pepper will return a luxurious, healthy and radiant look to your hair.

♦ Pepper cook. Still, it is not for nothing that pepper is called "Bulgarian", it is in this country that it is especially loved and revered.

From there, a lot of recipes for stuffing peppers came to us. What they just don’t do with it: pickle, stew, add to salads, stews, soups, roasts, bake and fry.

Sweet pepper is good with any combination of products!

A little about varieties

Our favorite, like no other vegetable crop, is very diverse in color, shape and taste. And, if desired, you can turn a bed with sweet pepper into a beautiful multi-colored "flower bed".

There are many varieties of sweet peppers. It is better to select them for your garden, based on the conditions of the climate and region.

All types of sweet pepper farmers conditionally divided into several types according to factors:

Ripening terms

• Ultra-early (harvest ripens up to 100 days).
• Early (fruits can be harvested 100-120 days after emergence).
• Mid-early (pepper will pamper you with a harvest in 120-135 days).
• Late (fruits ripen within 135-150 days).
• The latest (you will have to wait for delicious fruits for more than 150 days).

plant height

• Undersized (up to 50 cm).
• Medium height (50-100 cm).
• Tall (150-200 cm).

Also, sweet pepper varieties are divided into types that are best grown in greenhouse conditions and bold vegetables that are not afraid to grow in the open.

The best greenhouse varieties

Bulgarian pepper is southerner in origin, in our climate it will still be difficult for him to ripen - we have not enough heat and sun.

Therefore, most gardeners successfully use greenhouses for growing peppers. But it’s not easy to choose suitable varieties - your eyes run wide from the abundance of species (more than 500 of them have been created for greenhouses).

According to the reviews of gardeners, we have selected the most suitable and proven types of pepper for growing in greenhouse conditions:

♦ Apricot favorite. The variety belongs to mid-season and undersized. This species has cone-shaped fruits, very shiny and thick-walled (peel size up to 7 mm).

The weight of fruits can reach 120 g. This sweet pepper is very juicy, on one bush up to 20 fruits can be tied at once, which ripen at the same time.

• Their color is interesting - when the pepper reaches technical maturity, the fruits have a light green color, when fully ripe they become rich orange, apricot.

♦ Atlant. The bush grows up to 80 cm - this is ideal for greenhouse conditions under the film. The variety is high-yielding and mid-season.

Peppers are obtained from Atlanta elongated, cube-shaped, with very juicy, crispy flesh. Ripe vegetables are deep red.

Such sweet pepper is not afraid of diseases, and it can be used in any culinary delights.

♦ Belladonna F1. Speaking of varieties of pepper, we will not forget about its successful hybrids. This hybrid variety belongs to the early and thick-walled varieties (wall thickness 8 mm).

Although the fruits are not so large (their mass reaches only 150 g), they differ in remarkable taste qualities. The initial white color of the pepper changes to a bright yellow hue as it ripens.

The variety is also resistant to many diseases.

♦ Bogatyr. Pepper variety with medium ripening. It has excellent yields (you can harvest up to 7-8 kg per m²).

The plant is small (its growth reaches only half a meter), which is great for greenhouses. The bush is quite powerful and superbly developed.

The fruits of Bogatyr are heroic (weighing up to 190 g, up to 17 cm long and wall thickness up to 7-8 mm). Ripe fruit of bright red color, very juicy, sweet and fragrant.

• A good quality is the strength of the fruits - they perfectly tolerate transportation. In addition, the advantages of the species include large reserves of ascorbic acid, which the plant accumulates throughout its conscious life.

♦ Chocolate Star of the East(hybrid F1). A mid-season variety of sweet pepper with a very powerful, branched bush, up to 70 cm high and hanging beautiful fruits.

They are large, glossy and extremely attractive with their rare chocolate color. The fruits are very large (their weight reaches 350 g) and thick-walled (peel thickness 1 cm), have excellent taste and juiciness.

• Distinctive features of the hybrid are high yields (up to 10 kg per m²) and good immune qualities.

♦ California miracle. One of the most popular variety among our gardeners. This type of sweet pepper is versatile for cooks and a favorite for gardeners.

♦ Lablano. This is one of the largest types of sweet peppers. On average, the mass of fruits reaches up to 400-450 g! And in especially favorable conditions, pepper can "grow" and fruits weighing 800 g!

They are thick and very strong. Lablano will also please with its precocity, high yielding qualities, disease resistance and unpretentious care.

• By the way, the bushes themselves are low, up to 70 cm. It's amazing that such babies are able to grow real "monsters" of the vegetable world. Glossy huge fruits, dark red in color, have a cylindrical shape and a very sweet taste.

♦ Rhapsody F1. Another good hybrid for growing in a greenhouse. It belongs to the early maturing species and is distinguished by a powerful shrub.

Rhapsody will delight us with its unique unpretentiousness - it can bear fruit even in the most adverse conditions.

The fruits of the pepper are elongated, their initial light green color changes to rich yellow by the time of maturity. The variety is resistant to diseases and any kind of stress.

The best varieties for open ground

But not only "southerners" can please the owner with fragrant, juicy fruits. Breeders have created many varieties for open ground conditions.

The best varieties of sweet peppers for outdoor life have a small, neat bush for easy care and excellent cold resistance, good immune performance.

Such sweet pepper does not require complex, bulky shelters from us - these are unpretentious varieties.

Let's choose.

♦ Varietal pepper. You can collect seeds from it for further planting, among its most successful varieties are:

• Moldovan gift. Mid-early variety, with appetizing fruits of bright red color (their weight reaches 70 g).
• Triton. Early appearance with large fruits. His peppers, weighing up to 150 g, can change color from green to crimson.
• Sweet banana. The early variety is distinguished by especially sweet yellow fruits, very tender and tasty.
• Player. A high-yielding species with a low and powerful bush that does not need a garter. The fruits of the Player reach a mass of 150 g.
• Mirage. Differs in strong fruits which are ideal for stuffing, thanks to a strong peel. Pepper is also interesting in the multi-colored color of the fruit - from white to deep red.
• Corvette. One of the best varieties of sweet pepper for canning. It has small fruitlets (their weight barely reaches 70 g), but with a strong skin and a pleasant, crispy taste.

♦ Hybrid. They are especially resistant to ailments, bad weather conditions, pests, and are distinguished by unpretentious care.

• Atlantic F1. Record holder among outdoor peppers in terms of fruit size. They can grow up to half a kilogram! Giant fruits differ in thin skin, which is ideal for delicious salads.
• Cardinal F1. It also has large fruits, although not so huge (their weight reaches 300 g). The variety is good with an early and excellent harvest, regardless of weather vagaries.
• Orange miracle F1. This species pleases with its bright yellow, fleshy, fragrant fruits with a strong peel, weighing up to 300 g.
• Wonder of California F1. An early variety of pepper with large, very juicy and fragrant fruits, weighing up to 350-400 g.

So we spent our first acquaintance with another glorious inhabitant of our garden.

I want to invite you, dear readers, to watch a short video that shows what wonderful peppers can be grown even in the North of Russia.

Are you ready to acquire such a wonderful gift of nature on your plots? If you are ready, then ahead of the pepper is a long way from seeds to a beautiful bush.

How to grow sweet peppers - we will talk about this in the following articles.

See you soon, dear readers!

Its colors are a real hymn of joy and an invitation to taste: green, yellow or red, pepper gives freshness to dishes, and it can rightly be considered the "prince" of summer. And perhaps because of his appearance, when he landed in Europe in the sixteenth century, the botanists of the time dubbed him Capsicum annum, starting from the Greek words "Kapto", which literally sounds like "eager to eat." There is another version: "pepper" comes from the Latin capsa, or box, which refers to the shape of the plant and the fact that it has many seeds inside.

Peppers are actually very low in calories (23 per 100 grams) because they are mostly water (over 90%), are high in provitamin A and are an excellent source of vitamin C, which is present in more than even citrus fruits.

And I want to offer a simple and quick recipe for sweet peppers in Italian, it can be both an appetizer and a side dish. We mostly use it as a snack. Can be prepared ahead of time and served warm or cold. Among our friends, this dish is popular and everyone usually asks for the recipe.

The main criterion, as usual, is the quality of the source material, so the pepper for cooking must be fresh, not wilted and resilient. Choose colors to your taste.

Italian sweet pepper for cooking WOULD NEED:

• sweet pepper fresh and elastic (any colors) 800 gr;
• vegetable oil (ideally olive) about 100 gr;
• hard cheese (ideally pecorino - sheep's cheese or parmesan) 30 gr;
• breadcrumbs or stale white bread grated on a coarse grater;
• capers 1 tbsp. l.;
• oregano to taste;
• salt to taste.

COOKING:

1. Wash sweet pepper and clean from seeds, then dry

Wash sweet peppers and remove seeds

2. Cut into quarters or if you prefer into 6 or 8 pieces, remove the white veins. In a large frying pan, heat vegetable (preferably olive) oil and fry the peeled peppers

cut the peeled pepper into 4-8 parts and fry in heated vegetable oil.

3. As the pepper is fried, I remove it on a separate plate and so on until all is on the plate

roasted peppers on a plate

4. After that, I remove the oil remaining in the pan. I cover the pepper with another plate and leave for an hour. Then I remove the skin from the fried pepper. I do this because in some people the pepper skin can cause digestive problems. My husband and some of my friends fall into this category. Once the skin is removed, the pepper is completely "safe". I return the pepper to the pan in which it was fried, usually I have enough oil that remains on the pepper, but if suddenly it turns out to be not enough, then you can add more. In a heated pan with pepper, add 1-2 tablespoons of breadcrumbs (to taste), capers rinsed under cold water, oregano (I put a lot, because we really like the combination of oregano and pepper), grated cheese and a little salt. Stir and leave on medium heat for 7-10 minutes.

add breadcrumbs, capers, oregano and grated cheese to the fried peppers. Mix everything and cook for another 7-10 minutes

5. Then put it on a serving plate and serve warm or cold.

Pepper goes well with oregano and the taste of the dish is unusually fragrant, capers give it piquancy. Bread crumbs and cheese bind all the ingredients together. This simple and easy dish is a guest from the south of Italy, from the Calabria region. Try it, hope you like it!