Pod pepper

Family: Solanaceae. Native to Central and South America. In nature there are about 50 species in this genus. The hot Mexican pepper is grown as an annual plant. Its main ornamental value is not in the flowers and leaves, but in the large bright fruits.

Annual pod pepper - Capsicum annuum - an evergreen subshrub, up to 1 m in height. Leaves alternate, borne on short petioles, lanceolate in shape, up to 12 cm long. Flowers solitary in the leaf axils. Corolla 5–7-petaled, about 3 cm in diameter, white or purple. Fruits conical in shape, bright red, yellow, orange, less often purple.



Temperature: Moderate, preferably not above 20°C, cooler at night — down to 15°C. The room should be well ventilated. The pod pepper can be kept on the balcony or in the garden all summer, and brought indoors in autumn, where the fruits will ripen.

Light: Bright diffused light with a small amount of direct sun. Grows well on east- and west-facing windowsills.

Watering: Fairly abundant — the soil should remain slightly moist at all times.

Fertilizer: From the beginning of flowering, feed with liquid fertilizers for flowering houseplants every two weeks.

Humidity: The Mexican pepper is periodically misted.

Repotting: Pod pepper is grown as an annual; after the fruits fall it is discarded. It is renewed the next spring from seeds sown into soil made of a mixture of 1 part greenhouse soil, 1 part peat, 1 part leaf mold, 1 part humus and 1 part sand.

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