A member from the solanaceae family that includes chilli, eggplant (aubergine) and tomato, capsicum is a crop that is best planted once the soil temperature has balanced out at a balmy 20°C (68°F) and above. Much like its cousins, it is a heat-loving variety that will prefer a sunny place in the patch with a little airflow to help avoid any fungal disease. However, that does not mean it enjoys baking out in the hot sun without refreshments.
As you may have seen at the markets, capsicums come in a small rainbow of colours. However, all start out green. As a slow ripener it can be a frustrating wait, but at least it helps you understand the price difference between a red and green capsicum. Plants will produce for an extended period of time – sometimes well into winter depending on where you live – but the rate of production and rate of ripening will slow down even further as the weather cools down.
Rather than rip out the plant and sow again the next season, high-performing plants can be cut back to a bare skeleton and left dormant in-ground through winter (a bit like a polar bear). Next season the plant will reshoot and be a little stronger and a little hardier (much like a polar bear) – and a little better at producing. Unfortunately, the wait for vine-ripened capsicums will be just as tedious.
PLANTING
Propagate seeds in individual cells, leaving them outdoors during warm daytime conditions and then indoors at night. Transplant once the daytime temperatures are regularly surpassing 20 degrees as the plant is intolerant of frost.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter. Watering frequency may need to be elevated during hot weather.
In Pots: Water daily, in the absence of rainfall, for the entirety of its lifecycle. The best practice is to water in the morning, however on extremely warm days a late afternoon water may also be necessary.
MAINTENANCE
Transplant the seedlings into the patch long after the last frosts, at half the spacing of mature plants. Then mulch to a depth of 3–5cm with pea straw or lucerne hay.
As hungry feeders, the capsicums will appreciate monthly feeds with liquid seaweed fertiliser.
If all plants take, thin out the seedling to the required spacing after 8 weeks.
Apply liquid potassium to the patch at 12 weeks to encourage flower growth and fruit development.
If the space is not required, once you have finished harvesting, cut back the plant to a bare skeleton and leave it dormant in-ground. This only works in more temperate areas, so in colder climates, incubation will be necessary.
HARVESTING
Time until harvest: About 3 months
How to harvest: All capsicums start off green and then mature to their ripe colour. The ripening process is long – harvest some green while allowing others to mature. Picking encourages further growth. Pick some while they are green and leave others on the stem to further ripen. Simply hold the capsicum in your hand and snip it with some pruning shears leaving a little stem on the plant.
TIP
Unless you like the idea of a plant imitating a polar bear, just save the seeds from your best-performing fruit. Even though our dormant capsicum plants don’t use up and veggie patch fuel, they do hoard space that could be better utilised.
