Black Zulu sweet pepper - Capsicum annuum
8,50 zł
| Qty | Discount | Price / pc |
|---|---|---|
| 1 | – | 8,50 zł |
| 5 | 10% | 7,65 zł |
| 10 | 15% | 7,23 zł |
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Almost black block pepper – and not fussy at all. Zulu is an early, high-yielding sweet block pepper variety whose fruits are so dark purple at the harvesting stage that they look black, turning dark red when fully ripe. The medium-height plants have an upright habit and set abundant fruit both outdoors and under cover. The flesh is sweet and juicy – the color is a bonus, not a compromise.
Zulu is one of the few block peppers with almost black fruits. The skin is smooth, glossy and so rich in anthocyanins that the fruits look lacquered in the sun. As they ripen, the color changes to dark red and the flavor becomes even sweeter. The flesh is thick and juicy, with no hint of heat.
This variety is early and high-yielding – the medium-height, upright plants produce numerous, well-shaped fruits. It is suitable for growing both outdoors and under unheated cover, where the yield and coloration are usually best. Legutko recommends it just as highly for eating fresh as for preserving.
Sowing (March, under cover): sow the seeds shallowly in trays or plug trays, using a light growing medium. At 20–25°C, seedlings emerge after 10–14 days; after emergence, lower the temperature to 18–20°C.
Pricking out: when the seedlings develop their first pair of true leaves, transplant them individually into pots 7–8 cm in diameter or into plug trays with 6 cm cells. Grow the seedlings at 18–20°C in a bright position, and harden them off for a week before planting out by placing them outdoors on warm days.
Planting out (second half of May): after the risk of frost has passed, plant the seedlings 40–50 × 40 cm apart in a sunny, sheltered position, in fertile, moist, quickly warming soil. In containers, each plant needs at least 10 l of growing medium.
Care: water regularly at the base, mulch, and fertilize every 2 weeks with a fertilizer higher in potassium. With a heavy crop, it is worth supporting the main stem with a stake. Harvest the fruits with secateurs, leaving a piece of stem attached, when they have reached full size and a dark color.
Zulu is made for eating fresh – almost black slices in salads, on vegetable platters or in colorful mixes with yellow and red peppers are sure to impress (the purple color fades during heat treatment, so ripe red fruits are better for cooking). It is also excellent for preserving – it remains firm in vinegar brine – and for stuffing thanks to its blocky shape. Ripe, dark red fruits are suitable for roasting and making leczo.
The black skin heats up more strongly in the sun than green skin, so Zulu can be more susceptible to sunscald on hot days. Do not strip the plants of leaves “for better coloration” – leave the natural shade in place, and on the hottest days open the tunnel doors and ventilate to keep the temperature below 30°C. The color will come anyway.
| Latin name | Capsicum annuum |
|---|---|
| Variety | Zulu |
| Fruit color | dark purple (almost black), dark red when ripe |
| Position | sunny, sheltered |
| Seasonality | annual plant |
| Sowing time | March (under cover) |
| Planting-out time | second half of May |
| Harvest time | August – October |
| Spacing | 40–50 × 40 cm |
| Net weight | 0.50 g (~75 seeds) |
| Series | Traditional |
| Producer | W. Legutko |
| EAN code | 5903837455720 |
W. Legutko
Capsicum annuum
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