Pepper Gypsy

The Gypsy pepper variety, bred by Dutch breeders at the beginning of the 21st century, was officially recognized in Russia in 2007. It is characterized by unpretentious care and the ability to develop even in adverse conditions.

The hybrid variety Gypsy has a universal purpose and can be grown both outdoors and under cover. Its planting material is characterized by high germination rate. The variety is distinguished by good immunity, protecting it from most common pests and diseases, including tobacco mosaic. The plant has small white flowers of male and female types. Prolonged flowering can last almost until frost.

The Gypsy sweet pepper variety is characterized by small, spreading bushes covered with dark green wrinkled leaves. Their height is usually hardly more than 50 centimeters. Medium-sized plates have a smooth surface and an elongated shape. Due to the weakness of the stems and the severity of the ripening fruit, the plant always needs a garter. Its roots go into the ground no deeper than 25-30 centimeters.

The drooping fruits of the Gypsy variety have a beautiful conical shape, evenly tapering towards the tip. The yellowish color of technical ripeness to biological maturity is transformed into bright red.

The average weight of one pepper is 120 grams, and the wall thickness reaches 7 millimeters. The length of vegetables ranges from 10 to 15 centimeters, and the diameter does not exceed 6 centimeters. Two or three chambers are observed inside the fetus. The thin, but firm, waxy luster gives the peppers good transportability.

Gypsy fruits are suitable for eating raw, preparing hot meals and making preforms. Quite dense and juicy pulp with slightly crispy skin has a pleasant sweetish taste. A pronounced peppery aroma is also characteristic of this hybrid. It is worth mentioning that the maximum taste characteristics of the fruit are revealed only at the stage of biological maturity.

The Gypsy variety belongs to the early ripening, and sometimes it is even called the ultra early ripening hybrid. The first crop can be harvested already 55-65 days after planting the seedlings or 85-90 days after the emergence of seedlings. Ripening of the culture occurs in July-August.

The yield of the Gypsy variety reaches 3.7-4.2 kilograms of fruit per square meter. At the same time, a gardener, as a rule, collects from 10 to 12 peppers from one bush, receiving about 1.5 kilograms of vegetables.

If the Gypsy pepper variety is planned to be grown in a greenhouse, then the sowing of seeds for seedlings is carried out in late February - early March. If the culture is to develop outdoors, then preparations begin later, in the first week of April.If possible, the seeds are immediately distributed in pairs into individual pots, the diameter of which is about 7 centimeters. Thus, the plant will not have to dive in the future and it will be enough just to remove the weaker seedling. Since the planting material of the hybrid goes on sale already processed, it will not need any additional procedures.

A couple of seeds are laid out on the bottom of the hole with a depth of 7 to 10 millimeters. The crops are irrigated and the first days are kept in a well-lit place at a temperature of +22 - +24 degrees. When cotyledon leaves are formed on the pepper, this indicator will need to be lowered to +16 - +18 degrees, and after a week it will be returned to its original positions.

The seedlings are transferred to their permanent habitat in May, when several buds or open flowers appear on it. It is important that the soil temperature has already warmed up to +15 degrees, and the air temperature does not fall below +12 degrees. As a rule, no more than 5-6 bushes are planted per square meter.

In the previous fall, the garden bed must be dug up with the introduction of manure, and in the spring, a teaspoon of superphosphate is added to each hole. The transplanted peppers are watered immediately. In the future, the beds will need to be weeded regularly, removing weeds, and loosened to destroy the earth crust, which prevents oxygen from reaching the roots.

After planting, the seedlings are watered after 2-4 days, and then it will need moisture once a week before the start of fruiting. Irrigation stops with the setting of the first fruits and resumes before the second flowering.

For watering pepper, only settled water, warmed up to +22 degrees, is suitable. The procedure should be carried out early in the morning or late in the evening, and each bush will need 2-2.5 liters of liquid.

As for dressings, the first of them, which is a mixture of mineral components, is applied 20 days after transplantation to a permanent habitat. At the beginning of fruiting, the culture will need organic matter, and after 14 days - any fertilizer containing potassium and phosphorus.