Grow capsicum

Capsicum can be red, orange, yellow or purple… and let’s not forget green, of course. All capsicum are green before they eventually ripen and reveal their mature colour. That’s when they reach maximum sweetness. The fruit come in a wide range of shapes and sizes, too. Some are big and rounded, others long and curvy or short and stout, and each can be used in various ways in the kitchen. Variety is the spice of life, they say, and the secret to healthy eating. So try growing a mix of these delectable beauties to add more colour to your garden and kitchen.

Top picks

Bell
The best known capsicum, with a big, blocky, heavily lobed shape and thick, succulent flesh. A good all-rounder in the kitchen. California Wonder is the classic red fruiting bell. You’ll also find yellow, orange, purple and chocolate bells – even a white translucent form called Diamond. Look for seed or seedlings of colour mixes.

Mini Bell
Similar in shape to bell types, but smaller, with a slightly pointed base. The bushes are compact (about 50cm high) and they’re abundant producers – a great choice for pots. They’re available in red, yellow, orange, purple and white, or a mix of these colours. Good for stuffing.

Bullhorn
An Italian heirloom variety, 20cm long, with a tapered, slightly curved shape (like a bull’s horn). They ripen to a deep red. A prolific producer, with a mild heat. Great for stuffing, grilling and pickling.

Cubanelle
A slightly elongated, medium-sized fruit that can be eaten fresh or cooked at any stage of ripening (it’s orange or red when mature). It has a mild heat. It’s commonly used green, and stuffed before frying, grilling or baking.

Golden Marconi 
A beautiful golden yellow-orange Italian heirloom, 20–22cm long. A prolific producer of flavoursome, sweet fruit. Traditionally fried or roasted, but also good for stuffing or eating fresh.

Long Sweet Yellow
Sometimes called Banana capsicum, it has 15cm-long yellow fruit that’s curved and tapered like a banana. The fruit changes from pale green to yellow, then orange and red. It’s a heavy cropper and a tough, compact plant – a good choice for pots. Great for salsas, frying and pickling.

Golden Treasure
A mildly hot, sweet heirloom capsicum that turns deep golden yellow when mature. It’s 15–20cm long, with a tapered shape and thick flesh that’s excellent for roasting, frying and stuffing.

Padron
An heirloom capsicum from Padrón, Spain, and a favourite for tapas, picked green, fried in olive oil and salted. They say one in 20 is hot, but I’d say one in two! Compact and good for pots.

Antohi Romanian 
An heirloom from Eastern Europe, with 10cm-long conical fruit that turn pale yellow, orange, then red as they ripen. It’s sweet and crisp, delicious raw or cooked. This compact plant yields early and heavily, and is great for pots.

Shishito
This Japanese heirloom is long and slender, with thin, wrinkled flesh that turns red when ripe. It’s sweet and mildly spicy (some are hotter). Typically harvested green and fried or roasted. Good for pots.

How to grow capsicum

• Grow capsicum in full sun, but use a shadecloth cover on scorching hot days to avoid plant stress and fruit sunscald.
• The soil must be organically rich and free draining, and plants need to be kept moist.
• Fertilise once a month with organic pellets.
• Stake plants so they don’t flop under the weight of the fruit.
• Use secateurs to harvest.
• Fruit fly can destroy the fruit, so use pest exclusion bags in pest-prone areas.
• Broad mites may attack new leaves, causing stunting and crinkling. Remove affected leaves and spray plants with wettable sulfur.

Want to learn the basics of starting a vegie garden? Read our guide, here.

Header image credit: iStock

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