Huge yields of deliciously sweet peppers
- Originates from Turkey
- Heavy yields of long, thin peppers
- Initially green, maturing to red
- Exceptionally sweet
- The perfect snacking pepper
MORE ABOUT TATLI KIL SIVRI (SWEET SIVRI):
(Capsicum annuum) Turkish variety produces huge yields of long, thin sweet peppers. Initially pale green, ripening to red when mature, this variety is well-suited for fresh eating, frying and pickling. When harvesting for pickling, it is best to select young, green peppers as they tend to produce crispier pickles. 75 days to harvest. 25 seeds/pkt.
CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.
SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.
TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.
INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.
DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.
HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.
SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.
no sprouts came out of seeds
I was only able to find these seeds on threshseeds.com and they are a good quality that yielded very good peppers. I like eating these raw and I pickle them as well as cook with them. I recommend these seeds to everyone who can’t eat hot peppers and find other peppers like bell peppers or Anaheim peppers too meaty.