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Pepper, Chili Pepper 'Machu Pichu'

Mild

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Pepper, Chili Pepper 'Machu Pichu'

Mild
$3.15

Availability: In stock

Packet Size:10 Seeds
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‘Machu Picchu’ is an exciting new Capsicum chinense cultivar that originated in Peru, the home of many of our best chillies. The elongated, slightly wrinkled chillies, which ripen to an unusual dark brown have a rich flavour and a mild to medium pungency.

Machu Picchu is an unusual and rare plant that is early to crop and very suitable for Northern European cultivation. The robust plants typically have large leaves, robust, large and ruffled with typical, almost C. baccatum type, good sized chili pods in a long tapering shape, 8 to 10cm (3 to 4in) long. The dense, upright growing plants are particularly handsome with dark green chillies maturing to rich chestnut brown and become wrinkled at maturity.
They are ideal for growing in containers on the patio where they remain compact and crop early. Grown in the outdoors they are much larger and very productive, but the fruits will ripen later in the season.

The taste is rich and smokey. Great when used fresh it also makes an excellent chilli powder. Very different from the familiar habanero and scotch bonnet types and a must have if you like something different.



Storage of Seeds:
Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill them.


Sowing: Sow from Mid February to Mid July
Fill small cells or trays with a good sterile seed compost and sow the seeds on the surface. “Just cover” with a fine sprinkling (3mm) of soil or vermiculite.
Keep the compost moist - don't let the top of the compost dry out (a common cause of germination failure) If you wish, spray the surface with a dilute copper-based fungicide.
Cover the pot or tray with plastic film or place in a heated propagator, south facing window or a warm greenhouse. The ideal temperature is around 18 to 20°C (65 to 72°F)


Transplanting:
When the seedlings have produced their first pair of true leaves they can be potted on into individual 7-10cm (3-4in) pots. Use good quality potting compost and mix in some organic slow release fertiliser. Pot the chilli on again before it becomes root-bound.
Water the seedlings regularly, but don't let them become waterlogged as this encourages rot. Don't let them dry out as they rarely recover at this stage. Water the soil, not the foliage. Once the plants have established, it is better to water heavy and infrequently, allow the top inch or so to dry out in between watering.


Seedlings should be grown in good light, but should not be exposed to direct sunlight from late spring to early autumn. Weaker sunlight from autumn to spring is unlikely to do them harm. Once seedlings have put on some growth they need lots of light. Growing them under a grow-light produces excellent stocky plants, as will a warm sunny windowsill. Adult chilli plants need lots of light. However, more than 4 hours or so in hot direct sunlight will dry them out quickly.
Acclimatise to outdoor conditions for 2 to 3 weeks before they are moved permanently outside. Plant them into rich moist soil. Flower do not form and fruit will not set if the temperature is much below 17°C (62°F) for most of the day, so wait until June/July for best results with outdoor planting.


Fertilising:
After the first flowers appear, feed every one or two weeks with a half-strength liquid tomato feed. You could also add some Seaweed extract to the water once a week.


Pollinating Flowers: (optional)
Chilli plants are self fertile and will generally pollinate themselves. However, if you want to give them a helping hand to ensure that lots of fruit are set indoors, use a cotton wool bud to gently sweep the inside of the flowers, spreading the pollen as you go. The flower's petals will drop off as the green middle part of the flower starts to swell slightly. This is the chilli pepper beginning to grow.


Harvesting:
Chillies will take a few weeks to develop and a further couple weeks to turn from green to red. You may pick them off the plant any time after they are fully developed but the longer you leave them on the hotter they will become. Do not leave them on for too long, as delaying after the chili is ready for harvest will result in a decline of further yields.


Storage:
After picking, if you aren't going to eat them fresh, dry the peppers by putting them into a mesh bag, hang the bag up in a dry, airy, but not sunny spot. When they are completely dry, you can make paprika by grinding the peppers. Don't grind the stalks. You can regulate the spiciness of the result by including more or less of the seeds and veins.


Warning:
Be careful handling chilli seeds as they can cause a painful burning sensation: wash your hands thoroughly .
DO NOT rub your eyes after handling chilli seeds!!!


Etymology:
Chilli terminology is confusing; pepper, chili, chile, chilli, Aji, paprika and Capsicum are used interchangeably for chilli pepper plants in the genus Capsicum.
The word Capsicum comes from the Greek kapto, meaning 'to bite' (a reference to pungency or heat). In Mexico a Capsicum is called a Chile pepper, while Chile enthusiasts around the World often use the spelling Chile or Chili.


Overwintering:
Many people are unaware of the fact that pepper plants are perennials. We typically plant the seeds, reap the benefits of our labour and then let the plants die off when the cold weather hits. However, with a little effort, you can over-winter your pepper plants and have a more fruitful harvest the following year. Over-wintering your plants will bring you a number of benefits. While everyone else is planting seeds in the spring, your plants will have a head start with well-established root systems and stems. The harvest will come much sooner and last much longer, producing much more that a first year plant would.
At the end of the growing season, when the temperature begins to drop, pepper plants will become dormant. They are finished producing flowers and pods for the year and require much less sunlight and water. This is the time to begin the over-wintering process.
The first step for over-wintering your pepper plants is to cut them back drastically, leaving only a short stem. This may seem a bit harsh, but it will make your plant concentrate its energy on re-growth, rather than trying to sustain older, un-productive vegetation. Re-potting your plants in a smaller container will also help your plant reserve its energy for hibernation.
The most important step is to place your plants in a warm area that will give them the best chance of surviving the winter. Most of us don’t have a greenhouse, so a sunny windowsill will work well. If the temperature inside is comfortable to you, chances are your plants will enjoy it as well. Continue to water your plant, but do so much less often. The soil should be moist, but not damp as this will promote the growth of mould.
If you are successful in over-wintering your pepper plants, you can be sure to have an incredibly fruitful harvest the following year. While everyone else is still watering seedlings, you will be enjoying fresh, delicious peppers.


Additional Information

Additional Information

Packet Size 10 Seeds
Common Name Mild
Other Common Names Peppers, Capsicum, Chilli, Chile or Chilli, Ornamental Pepper
Family Solanaceae
Genus Capsicum
Species annuum
Cultivar Machu Pichu
Synonym Peruvian Pepper
Hardiness Tender Perennial often used as an Annual
Fruit Ripen from dark purple to bright
Height 70 to 100cm (30 to 40in)
Spread 30 to 45cm (12 to18in)
Aspect Grow in good light, but should not be exposed to direct sunlight
Soil Rich moist soil.
Time to Sow Sow from mid February to mid June
Harvest Pick them off the plant any time after they are fully developed
Time to Harvest 100 days to harvest

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