Capsicum annuum 'Costa Rican'
Pepper
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Pepper (Capsicum annuum 'Costa Rican') - Description
A sure winner from Burpee's breeding program in Central America, where peppers are plentiful and varied. 'Costa Rican Sweet' is a truly tasty pepper! This gem is a large Marconi type but shorter in length and wider through the shoulder. Pick when the skin turns deep ruby red to experience its unique fruity sweetness. We like it in salads and sliced in strips for dip, as it provides more flavor than a sweet bell. Also tasty when roasted or grilled and put into a batch of fajitas! It will be around 70 days for this pepper to achieve perfection in the garden.
Pepper (Capsicum annuum 'Costa Rican') - Blooming
Blooms star to bell-shaped solitary or clustered flowers in yellow, white, greenish white, pruple, or purple tinged.
Pepper (Capsicum annuum 'Costa Rican') - Growth
For best growth, Peppers need a long, warm growing season. If temperatures drop below 60°F (15°C), especially when there are fruits present on the stem, your harvest can be damaged.
Pepper (Capsicum annuum 'Costa Rican') - Planting
Sow pepper seeds indoors in containers 8 to 10 weeks before the projected last frost in cold climates. When the soil has warmed and the night temperatures are no longer dipping below 55°F/13°C, the seedling should be set outdoors about 2 ft. apart.
Pepper (Capsicum annuum 'Costa Rican') - Pest
Susceptible to aphids, whiteflies, cutworms and pepper weevils. Simply spray the offending insects with a strong blast from a garden hose. Be careful not to harm the plant in the process however. Both the larvae and adult pepper weevils attack the fruit. It's best to destroy the infested plants. Keep the soil weed-free.
Pepper (Capsicum annuum 'Costa Rican') - Interesting facts
This genus of plants is known for a specific compound and its many derivatives. That compound is capsaicin. Capsaicin is usually concentrated in the fruits and around the seeds of plants in this genus. It is an irritant to many animals, including humans, and causes a "burning" sensation when it comes in contact with any tissue. It is generally thought that capsaicin is concentrated around the seeds to prevent them from being eaten by animals. People have come to enjoy the spiciness of the compound as is proven by these plants' wide distribution and cultivation. Contact with this compound can cause inflammation, which some scientists would agree is not entirely a bad thing. The compound promotes an increase in blood flow to the gastrointestinal tract, which results in quicker and more efficient digestion. Not too mention, the compound increases the production of gastric juices.
Pepper (Capsicum annuum 'Costa Rican') - Soil and irrigation
Peppers thrive in soils that are constantly and thoroughly moist, but not soaked.
