Etna is a beautiful, very compact ornamental pepper variety with a prolific amount of small, straight up growing peppers of 3 - 5 cm in height. The peppers ripen from green to red. The plant forms large, conecal clusters of peppers, from the crown sprout new shoots and in the tops of the crown form new clusters. A very nice variety for people without much space and also very well suited for growing in a window-sill or greenhouse.
|Scientific name||Capsicum annuum|
|Sowing guide||Download PDF|
|Scoville||5.000 - 30.000|
|S.C.U.||5.000 - 30.000|
Soak : yes
Indoor sowing: january - february
Outdoor sowing: from may on
Germination: 10 - 21 days
Germination temp.: 25 - 30°C
Sowing depth: shallow - max. ½ cm deep
Transplant: after the second pair of true leaves
Plantdistance: 60 cm
Plant position: Hothouse or greenhouse
Days till harvest: 90 - 120
Soak the seeds about 12 hours prior to sowing in tepid water. This softens the seeds and let them germinate easier. Sow shallow - max. ½ cm deep in good sowing soil and cover them lightly. Keep the soil moist but don't let it get to wet. When you can pinch water out of it then it is too wet. Sow in trays or individual pots and cover them with a lid or some clingfilm. Keep moist, but not wet to prevent the seeds from becoming mouldy.
As soon as the seedlings emerge remove the lid or clingfilm. Transplant the seedlings to individuals pots about a couple of weeks after germination. Put them in very deep pots to give the roots enough space. The rootsystem of hotpeppers is very delicate, so you must be very carefull with it. Put the seedlings in a nice warm and sheltered spot. Preferably in a greenhouse or a hothouse. It is important to prevent that hot pepper varieties pollinate with other varieties, so keep them apart from each other. To harvest your hot peppers simply cut the fruits of with a pair of scissors.