Saraga Sweet Pepper

Rare Heirloom Open-pollinated

Long pepper growing to 30cm transitioning from green to deep chocolate brown when ripe. A thick walled pepper that is juicy, fruity and sweet, but with delicious smokey undertones which develop further once cooked. I love frying a huge pan full of them cut into strips with onion and garlic in olive oil, lightly spiced. Kept in the fridge for the next few days and using on bread or crackers tapas style, in salads, pastas and toppings on meat. Makes an incredible roasted pepper sauce too. Delectable!

The plant is super productive with trusses of fruit and usually overwinters, offering much welcomed early peppers.

Sowing: Pepper seeds benefit from bottom heat and germinate quickly in warm soil. Start seeds late winter to early spring in trays with moisture retentive, well-draining soil and keep damp not wet. Cover seeds with 5mm of soil. Cover seed trays to hold the humidity in. Germination occurs at 24-29C. Remove cover once sprouts are up.

Quantity: 10 seeds