Sometimes sweet, sometimes fiery hot, colorful and always a treat – the pepperoni is a must in the vegetable patch of a self-sufficient farmer. Depending on how pronounced the gardener likes the typical aroma, he not only has to pay attention to the correct harvesting technique when harvesting the peppers, but also to the formation of capsaicin. The following guide to harvesting the delicious paprika variety reveals how and when is the best time.
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harvest time
The pepperoni harvest time extends over a long period from August to October. When exactly the self-supplier picks the pods depends on the degree of spiciness he prefers. Exact recommendations are therefore hardly possible. However, it is easy to observe how the fruit changes color as it ripens. Initially green pods soon turn into red CapsicumFruit. The color change starts as soon as the seeds inside have fully developed. From this point on, it is possible to harvest the pepperoni. Depending on the variety, it is often indicated on the seed packet when a pleasant degree of heat has been reached. The coloring begins at the steep approach. If you wait about five days before harvesting, you will get a crisp aroma. The gardener should generally not wait longer than ten days, otherwise the remaining flowering and fruiting of the plant will be reduced.
A matter of taste
First of all, the color of the peppers, which indicates how hot they are, is of course dependent on the variety. Added to this are factors such as
- soil condition
- Climate
- and casting amount,
which influence the development of the Capsicum. However, the gardener can decide to harvest the peppers either unripe (green or yellow fruits) or fully ripe (red fruits). Since the capsaicin content increases as the peppers ripen, green and yellow peppers usually taste milder, but are still edible. However, there are also some Capsicum varieties in which the sharpness turns into sweetness the longer they stay on the bush. This is due to the formation of carotene, a substance that is responsible for the red color of the peppers. Carotene is an important mineral that promotes healthy skin by stimulating cell production.
Don’t wait too long
Anyone who appreciates their peppers for their hot aroma should therefore wait as long as possible before the peppers are harvested. However, the gardener must pick all fruit before the first frost as the vegetables are not hardy. If you sow later, there is a trick to being able to harvest the pods before autumn:
- provide more light
- Increase ambient temperature
- Fertilize Capsicum with potassium and phosphate
- Reduce nitrogen levels in the soil
harvesting technique
- first test a pod for its aroma
- use harvest shears if you have good taste
- Harvesting shears should be narrow (get better between the branches)
- Cut off the bottom third of the stem
use
After the pepperoni harvest, the gardener can process the vegetables immediately. The pods give the following dishes a delicate aroma:
- Chilli with beef
- goulash
- hearty stews
- Pastasosen
- on pizzas
The fruits are also suitable for cold dishes:
- filled with cream cheese
- as pesto
- in salads
Interesting to know: Capsicum plants are known for their spicy fruits. However, there are also varieties that taste sweet. These are suitable, for example, for homemade jam. Even those who believe that the seeds are the hottest part of Capsicum are wrong. In truth, the light-colored placenta inside the fruit is responsible for the fiery aroma. In addition, the tip is usually sharper. Toward the steep slope, the aroma decreases.
Excess harvest can also be stored in the following ways:
- few days in the fridge
- air dried and ground into powder
- in the freezer
