Capsicum annuum Candy Cane F1

The Candy Cane F1 pepper is a recent hybrid variety, notable for the whimsical appearance of its green fruits striped with white, which turn red when ripe, as well as its decorative variegated foliage. The crunchy and sweet fruits, about 10 cm (4in) long, are delicious at all stages of ripeness. It is a plant that is grown as an annual, requiring heat and a very rich soil. This particularly decorative variety is perfect for growing in a pot on a balcony or patio. Versatile, peppers can be consumed raw in salads or cooked in dishes such as Basque chicken, ratatouille, or stuffed peppers.

The Candy Cane pepper is sown in a warm place from March to May and harvested from July to September-October.

Peppers and chilli peppers come from the same plant! They are the result of successive selections that have led to the sweet-tasting pepper and the spicy-tasting chilli pepper. The spiciness of chilli peppers is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to the pepper). They were introduced to Europe by Christopher Columbus and quickly spread around the world. Apart from a few varieties, peppers and chilli peppers are grown as annual plants in our climate.

They belong to the Solanaceae family and are divided into five major species: Capsicum annuum (the most common), Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.

The fruits of this 'Candy Cane' variety start off green and will take on their final colour as they ripen: red, yellow, brown, orange, purple, etc. Their shape can vary: square, elongated, semi-long, etc.

Peppers and chilli peppers are rich in vitamins and antioxidants, including capsaicin, which is responsible for the more or less spicy flavor of these fruits.

In terms of cooking, peppers and chilli peppers are found in many cuisines around the world and can be prepared in multiple ways. Peppers can be consumed raw or cooked, stuffed, marinated, grilled, in salads, ratatouille, etc., while chilli peppers, fresh or dried, add heat and spice to dishes according to their spiciness.

These fruit vegetables are greedy plants, requiring a very rich soil and enjoying full sun exposure.

Harvesting: Harvesting takes place from August to October (or as early as July for certain varieties) by cutting the stem with pruning shears or a knife.

Storage: Peppers and chilli peppers can be stored in the refrigerator for several days. They can also be frozen or dried.

The gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which helps keep the soil moist, also limits weed growth. You can also opt for a mineral mulch (bricks, slate, etc.) which will help accumulate heat.