Grafted Yellow Velvet Pepper plants - Capsicum annuum

The Yellow Velvet F1 Pepper is a semi-early hybrid variety characterised by good vigour and natural resistance to pepper diseases. Its rectangular-shaped fruits are of a good size, measuring approximately 16cm (6in) in length and 6cm (2in) in width, and weighing 350 to 400 g. Their thick flesh is sweet and tasty, and their skin turns from dark green to bright yellow when ripe. They can be enjoyed raw or cooked. They are wonderful in ratatouille, stuffed or to add colour to kebabs mixed with peppers of different hues. These heat-demanding peppers require rich soil that remains slightly moist. Plant the grafted peppers from April to June, after all risk of frost has passed. Harvest from July-August to October.

The grafting technique consists of giving a desired variety (in this case 'Tenor's') the root system of another specially selected variety, called the rootstock. This rootstock has excellent resistance to soil parasites and diseases, which provides extra vigour to the plant. It is then more resistant to difficult external conditions (such as cold climates) and will yield significantly higher than a non-grafted plant. Fruit production starts earlier and lower on the main stem.

Peppers belong to the Solanaceae family and are divided into five major species: Capsicum annuum (the most common), C. baccatum, C. chinense, C. frutescens, and C. pubescens. The fruits are initially green and take on their definitive colour during ripening: red, yellow, brown, orange, purple, etc. Their shape varies: square, elongated, semi-long, etc.

Peppers are rich in vitamins and antioxidants, including capsaicin, which is responsible for heat in these fruits.

In terms of cooking, peppers are used in many cuisines around the world and can be cooked in multiple ways. Peppers can be eaten raw or cooked, stuffed, marinated, grilled, in salads, ratatouilles, etc.

They are greedy plants that require rich soil and sun.

Harvest: the harvest takes place from August to October (or from July for some early varieties). Cut the stem with secateurs or a knife.

Storage: peppers can be stored in a refrigerator for several days. They can also be frozen or dried, or even preserved in water or oil once grilled.

Gardener's tip: we recommend mulching the soil with successive layers of clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeds. You can also opt for a mineral mulch (bricks, slate, etc.) which will help accumulate heat.

When transplanting grafted plants, do not bury the graft point!