Chilli Pepper Seeds Padron by Mr Fothergill's
A traditional famous Spanish 'Tapas' chilli pepper, usually fried in olive oil and sea salt, it is also known as 'Pimientos de Padron'.
It is a celebrated speciality of the town of Padron, so much so that they have an annual festival in its honour.
Peppers are a vital part of the cooking for so many dishes.
Best crops will be achieved in a greenhouse, but smaller, later crops can be produced when grown in a sunny sheltered location outdoors.
Some dwarf varieties are ideal for growing in pots on the patio.
For greenhouse crops, sow thinly indoors, February-April, 0.5cm (¼") deep, in a tray of compost.
Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist.
Seedlings usually appear in 7-21 days. Transplant to individual pots when large enough to handle.
Grow on in cooler, but not cold conditions. Plant out May-June, to large pots, growing bags or into warm,
well-drained soil in the greenhouse border. For outdoor crops: delay indoor sowing until March or April.
Gradually accustom plants to outside conditions (avoid frosts), before planting out 40cm (16") apart,
when frosts are over. Choose a warm, sunny spot.
Outdoor crops will be smaller and later than those in a greenhouse. Harvest: July-October.
Approximately 20 Seeds Per Packet
For 'tapas,' harvest when green and the size of an olive. Fry whole in olive oil and add sea salt.
Larger peppers gain heat and can be used like other chilli peppers.
