Pepper â€“ Cayennetta
British bred for its compact habit and ideal for baskets or containers, Cayennetta is an eye-catching â€˜ornamental edibleâ€™ providing a non-stop supply of flavoursome fruits, ripening from green to red throughout the summer. It produces up to 300 bayonet-shaped cayenne peppers per plant!
Place seed on the surface of a free-draining compost and cover with about 6mm of compost or vermiculite. Place in a propagator at 18-21C until after germination, which takes 7-10 days. Do not exclude light as this helps germination. Maintain a temperature of about 15C. Transplant seedlings when large enough to handle into 7.5cm pots. Plant in final position when plants are 10cm high, 45cm apart. For indoor crops plant into growbags or pots. For outdoor crops, acclimatise plants to outdoor conditions for a few days before planting in containers for the patio, or in sunny, fertile, moist, well-drained soil, after all risk of frost has passed. Feed weekly with tomato fertiliser once first fruits have set.