Pickling Capsicum

(Lycopersicon esculentum )

A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area. A Russian heirloom that is an early producer. A tough and vigorous producer that needs staking.

An attractive cultivar medium sized, scarlet red fruit that is full of flavour. Tolerant of cool night temperatures and ideal for cool climate gardens

Flavours/Food Partners

A rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad.

Health/Cooking/Medicinal

Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta.

Landscaping/Planting

Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.1 to 1.4 m stake.

Cultivation/Fertiliser

Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color

Herb Attributes

Position Full Sun
Height 1.2m
Width 50cm
Categories: ,

Description

(Capsicum annuum ‘Yolo Wonder’)

Recipe

Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm fresh harvested Pickle Me peppers and cut off top and then down each corner to produce four ‘sides’. Grill (skin side up) under high temperature until skin blackens. Remove and cover in large bowl until cool then peel off skin and cut into thick strips. Take 1 teaspoon of whole pepper medley, 2 bay leaves, 2 teaspoons of salt, 3/4 cup sugar, 400ml cider vinegar – place all in a pot and bring to boil. Cook until all salt and sugar is dissolved then remove from heat and allow to cool. Poor over peppers and add 3 cloves of garlic (chopped) plus 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, etc.). Chill for 1 to 2 days then seal and place in cool dark area.

Visit www.renaissanceherbs.com.au for more exciting ‘Pickle Me’ recipes.

Description

An hardy annual and prolific fruiting, easy to grow pepper. A strong compact shrub with ample late summer/autumn sweet tasting fruit that can be used green or red. Good for pickling and stuffing.

Planting/cultivation

Like all capsicums it must receive a deep soaking when dry over summer and autumn. Give a regular feed with Seasol and Powerfeed during growing season. Plant in an airy, sunny position in well drained soil or very large pots. Harvest when dark green to deep red.

Herb Attributes

Harvest JANUARY TO JUNE
Position PART TO FULL SUN,MODERATE FROST
Height 70CM
Width 50CM

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