Post #1252343

2026-03-06 21:46 UTC

@LifeTimeCooking @perkinsy But also take back production for a bit. I'd let it grow and turn red (or whatever it will turn to), and then that will show what the usual size is and next time it can be picked at around that size. Or else they grow pretty quickly for a bit and then not so quickly and then stop before starting to turn colors. So when growth slows, that's also showing the end size. And if it starts growing a large amount at once, all will be smaller. Aaaand I could never use enough of them to actually taste in food lol, that would burn my mouth off. I guess people have higher tolerance of heat than me, usually? :D

Replies (1)

@LifeTimeCooking@mastodon.au 2026-03-06 22:27

@sahqon @perkinsy These are sweet capsicums not chillies, and a great summer crop in Australia - I am pretty sure your tasted buds would be safe 😄 I love a good green capsicum - I think they are under valued here. They have a wonderful and versatile taste. Being Australian conditions, I'd vary a little in advice. Melbourne has probably a max of 4 weeks warm'ish weather left before cooler days dominate. So growth will begin to slow soon. I don't know whether Yvonne wants to over-winter the plant - if so, I'd probably pick the capsicum soon'ish and allow the plant to put all energy into strengthening itself. If not, I'd pick it when I need it, to save myself having to buy one. How is the weather where you are? I am guessing you are in Europe. Do you have sunny days yet?

Open ##1252344