Sweet pepper California Wonder organic seeds

The Sweet Pepper 'California Wonder', also known as "American Sweet Square", is an old variety originating from the United States, introduced in 1928. This pepper, appreciated for its productivity and sweet flavour, produces beautiful square fruits of 10 x 10 cm, weighing between 150 and 200 grams, changing from green to bright red when ripe. Their thick, tender and sweet flesh is ideal raw in salads, cooked in ratatouille, grilled, or stuffed. Sow from February to April under cover at 25°C and transplant into open ground in May, after the last frosts. Harvest from July to September  when the fruits are firm and coloured. Each plant offers an excellent yield and reaches up to 75 cm in height.

Bell peppers are generally distinguished from small peppers and chillies (such as Espelette Chilli) by their capsaicin content, the substance responsible for spiciness. Peppers contain little to no capsaicin, explaining their sweeter, less spicy flavour. Pepper is a fruit-vegetable belonging to the Solanaceae family, just like tomatoes. A perennial plant in tropical climates, it is cultivated as an annual in our latitudes, except when potted and protected from the cold during winter. It produces small white or purple flowers, and its fruits vary in colour depending on the species.

In cooking, peppers are a versatile ingredient: delicious raw in salads, lightly grilled, confit, cooked in ratatouille, or stuffed. Paired with summer flavours, they are one of the iconic vegetables of summer.

In the vegetable garden, peppers appreciate a sunny exposure, warm climate, and regular watering. In cooler regions, it is advisable to grow them under cover. The soil should be rich and well-prepared, with an addition of about 3 kg of compost per square metre.

Harvest: The ideal harvesting time depends on the colour of the variety when ripe. Peppers should be picked by hand or with a knife, leaving a small piece of the stalk. They continue to ripen after harvest, allowing them to be picked as needed.

Storage: Fresh peppers can be kept for a few days in the refrigerator, but there are several ways to extend their shelf life. They can be dried, either in the sun by cutting them in half, or in the oven at a low temperature (around 50°C). They can also be marinated in oil with herbs, preserved in vinegar like pickles, pureed, or frozen after being carefully washed and dried.

Gardening tip: To prevent red spider mite attacks, plant radishes near peppers. This natural companionship can help deter these pests.