Mildly spicy pepper Rokita - Capsicum annuum
Mildly spicy pepper Rokita - Capsicum annuum
- Naturally produced in the EU
- 99% germination rate
- Large package
13,10 zł
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Description
Spicy, but not aggressive. Rokita is a Polish, mildly hot pepper (1000 SHU – barely noticeable) that combines the fleshiness of a regular sweet pepper with a delicate spiciness. The long, slender, red fruits, 12–16 cm long, are made for pickling whole and serving as antipasti.
At a glance
- Heat: 1000 SHU (mildly spicy)
- Fruits: long, 12–16 cm, red, slender
- Sowing under cover: March
- Planting out: second half of May
- Harvest: August – September
- Position: sunny
- Difficulty: easy – early variety
- Number of seeds per pack: approx. 20 (0.15 g)
What makes this variety stand out
Rokita is an early Polish variety valued for its reliability – it has stiff, upright stems (no staking required) and ripens evenly. Its flavor is mildly spicy, much gentler than chili – ideal for anyone who wants homemade, lightly spicy preserves but is not looking for mouth-burning drama. It performs well both outdoors and under tunnels.
Growing step by step
Sowing (March, under cover): sow the seeds in trays or plug trays at a temperature of 22–25°C. Germination takes 10–14 days.
Pricking out: transplant the seedlings into 7–8 cm pots when they have their first pair of true leaves.
Planting out (second half of May): after the risk of frost has passed, plant outdoors or under a tunnel, spacing plants 50 × 40–50 cm apart (wider spacing than for typical peppers – Rokita grows broadly).
Care: water regularly and moderately. Fertilize once every 2 weeks. The stiff stems do not require staking – a major advantage of this variety.
Uses
A classic for pickling whole – the fruits fit jars perfectly. Excellent as a seasoning for stews, leczo and sauces. It can be eaten raw (with mild heat), dried and ground into homemade pepper powder. Recommended for those just starting with chili – the heat is so mild that it is not off-putting.
Gardener's tip
Rokita is mild enough that you can slice its fruits and add them to a salad or sandwich without risking a fire in your mouth. If you prefer more strongly spicy preserves, leave the fruits on the plant for 2–3 weeks longer – fully ripe, deep-red Rokita peppers have a noticeably hotter flavor than those picked at the first sign of color.
Specifications
| Botanical name | Capsicum annuum |
|---|---|
| Variety | Rokita |
| Type | semi-hot pepper |
| Fruit color | red |
| Fruit length | 12–16 cm |
| Heat | 1000 SHU |
| Position | sunny |
| Seasonality | annual plant |
| Sowing time | March (under cover) |
| Planting-out time | second half of May |
| Harvest time | August – September |
| Spacing | 50 × 40–50 cm |
| Net weight | 0.15 g |
| Producer | W. Legutko |
| EAN code | 5903837456888 |
Manufacturer
W. Legutko
Species name
Capsicum annuum
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