Capsicum annuum 'Cubanelle'
Pepper
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Pepper (Capsicum annuum 'Cubanelle') - Description
Sweet Pepper 'Cubanelle' is a pepper that is very similar to the Banana pepper except that is a bit stubbier at the tapered end, and tend to have thinner walls. These fruits are actually preferred when picked at the younger stage of yellow-green that when they ripen to an orange-red. Use these for roasting and grilling to get the best results in the kitchen. Watch for this pepper to be ready for the table in about 70 to 80 days.
Pepper (Capsicum annuum 'Cubanelle') - Blooming
Blooms star to bell-shaped solitary or clustered flowers in yellow, white, greenish white, pruple, or purple tinged.
Pepper (Capsicum annuum 'Cubanelle') - 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 'Cubanelle') - 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 'Cubanelle') - 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 'Cubanelle') - 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 'Cubanelle') - Soil and irrigation
Peppers thrive in soils that are constantly and thoroughly moist, but not soaked.
