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Pepper Quadrato d'Asti Giallo - Capsicum annuum

Capsicum annuum Quadrato d'Asti Giallo
Bell pepper

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in training towards the 15th of August

Benedicte D., 21/08/2018

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More information

A semi-early variety with large, square,15 cm (6in) long, dark green fruits that turn red when ripe. Their thick flesh develops a sweet flavour. Sow from February to April. Harvest from July to October.
Ease of cultivation
Beginner
Height at maturity
80 cm
Spread at maturity
35 cm
Soil moisture
Dry soil
Germination time (days)
14 days
Sowing method
Sowing under cover, Sowing under cover with heat
Sowing period February to April
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Flowering time May to September
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Harvest time July to October
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Description

Capsicum annuum Quadrato d'Asti Giallo is a large, sweet, square semi-early variety of pepper. Its large fruits are square, 15 cm (6in) long and 15 cm (6in) wide. Their flesh is thick and they are very sweet. The dark green fruits turn red when ripe. Sow from February to April and harvest from July to October.

We usually distinguish between peppers and chilli peppers. Pepper is a term for a fruit with little or no capsaicin. Both can be prepared in purees or preserves, as a side dish or as a main course. Chilli peppers are so widely used around the world that 'spicy dish' becomes synonymous with 'chilli dish', despite the wide variety of spices available.
Peppers belong to the Solanaceae family. Archaeological evidence shows that peppers were consumed by the Incas 7500 BC and were cultivated as early as 3000 BC. Peppers are perennial plants in tropical climates and are grown as annuals in our latitudes unless they are grown in pots and stored in a warm place during winter. They produce small, white or mauve flowers with different-coloured anthers depending on the species.

Discovered by the Spanish in the 16th century, its use quickly spread around the world. All regions of the world incorporate peppers into their culinary traditions to such an extent that one can imagine that Indian, Indonesian or African cuisine have always used peppers. All have been captivated by this bright red fruit that "bites when bitten", a characteristic that earned it the name capsicum. There are five major species, often recognizable by the colour of their flowers, among other things. They form an upright bush with lanceolate leavesand produce small flowers that become hollow fruits containing seeds whose colour varies depending on the variety.
Peppers are naturally rich in vitamin C, about twice as much as lemons or oranges. Capsaicin is a highly volatile substance whose content decreases significantly as the pepper dries. It becomes even scarcer when ground into powder. It is also very rich in vitamin A, a more stable substance whose content tends to increase as the fruit dries.

Chili peppers are particularly known for containing a tasteless and odorless but extremely powerful alkaloid: capsaicin, which is traditionally measured on the Scoville scale, which has 11 levels: neutral, mild, warm, hot, strong, fiery, burning, scorching, torrid, volcanic and explosive. The flavor and heat of chilli peppers are two completely independent concepts. The heat measured by the Scoville scale does not activate the taste buds but the heat receptors of the skin or mucous membranes and causes a strong burning sensation. The capsaicin content distinguishes chilli peppers from peppers. Studies have shown that when used in dishes, hot chilli peppers also act as a bactericide. Pepper plants without predators naturally produce fruits with little capsaicin. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. It is an effective defence mechanism of the plant.

Harvesting: the time of harvest is determined by the colour of the variety when ripe, but also by its aroma. Some varieties develop a fruit with an enchanting aroma that disappears when ripe. Others are enjoyed happily while still green, while others can only be consumed when fully ripe. Pick them with a small knife or by hand as needed, taking care to leave one to two centimetres of stem. The pepper continues to ripen after being picked.

Storage: peppers can be stored for several days in the vegetable drawer of the refrigerator. Depending on the quantity of your harvest, you may want to keep them a little longer. There are several methods: first by drying either in the sun by cutting the peppers in half lengthwise, drying in the open air indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. You can dry whole fruits in the oven at a low temperature (about 50°C (122°F)) for several hours.
Secondly, you can store peppers while keeping them fresh, marinating them in oil with herbs, pickling them in vinegar or reducing them to puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your peppers. In all cases, wash and dry them carefully.

Gardener's tip: To combat red spider mites, plant radishes nearby.

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Harvest

Harvest time July to October
Type of vegetable Fruit vegetable
Vegetable colour red
Size of vegetable Medium
Interest Flavour, Colour, Productive
Flavour Sweet
Use Table, Cooking

Plant habit

Height at maturity 80 cm
Spread at maturity 35 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour dark green

Botanical data

Genus

Capsicum

Species

annuum

Cultivar

Quadrato d'Asti Giallo

Family

Solanaceae

Other common names

Bell pepper

Origin

Mediterranean

Annual / Perennial

Annual

Product reference40131

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Planting and care

Peppers are very easy to grow. Sun and heat play a crucial role in their success. They can thrive in any type of soil, although they prefer rich, loose, and well-draining soil. You can add some sand if the substrate is too compact.

Sowing under glass: From mid-February to May, sow your seeds indoors or in heated greenhouses in trays at around 20°C (68°F) under 5 to 7 mm (0in) of seed compost as they need darkness to germinate. Do not use ordinary compost at this stage, as it may burn the future roots. The growth of pepper plants is fast. The seeds usually sprout between 3 days and a week after sowing. This is only an average time, do not discard a tray if they have not germinated within this period as some varieties take longer. When the plants have reached 5 to 6 true leaves, transfer them to pots that have a little more space for their roots and start acclimatising them to the outdoors on sunny days.

Transplanting in the ground: Once all risk of frost has passed transplant into the ground. Choose the sunniest and warmest spots in the garden, the base of a south-facing wall is an ideal position. Loosen the soil and dig a hole that is at least 3 to 4 times the volume of the root system of your plant. Add some well-rotted compost at the bottom. Place your plant, which can be buried up to the first leaves, and then fill in the hole. Firmly press the soil, form a basin around the plant, and water generously. Be careful not to water the leaves, to protect your plants from fungal diseases. If you have multiple plants, space them 60 cm (24in) apart in all directions.

Maintenance: Mulching at the base of your plants helps retain some moisture and reduces the need for weeding. Pepper plants do not need a lot of watering: their root system has a taproot that searches deeply for available resources. Water thoroughly only in case of prolonged drought. If you have chosen to grow them in pots, you can keep your plants for several years by storing them in a warm and well-lit place during the winter. In pots, the plant cannot develop as efficient a taproot as in the ground. Therefore, water it regularly but moderately.

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Seedlings

Sowing period February to April
Sowing method Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Tolerant
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden, Greenhouse
Hardiness Hardy down to 1°C (USDA zone 10b) Show map
Ease of cultivation Beginner
Soil well-draining and rich in organic matter
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 187
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