Description

Capsicum ‘Perennial’ plants grow 80cm to 1 metre tall, and are perennial for 4–5 years if there is no frost. The fruits are 5–8cm long; wider than bullhorn varieties, narrower than bell capsicums. The fruits mature from green to red and are edible at either stage; red fruit is sweeter. The fruit can be used for cooking, or making salsa, sauces, sandwiches or salads.
Capsicums are a perennial plant in frost-free areas but will produce less fruit in subsequent years. They are usually grown as annuals in western Sydney. Capsicums can be overwintered in a warm, sheltered spot such as a greenhouse, in front of a north-facing wall or on a sunny, north-facing verandah or balcony.
Viable seeds can only be collected from mature fruit. Leave the fruit on the plant, where possible, until it has matured before being edible. However, seed can most easily be collected from mature fruit while preparing food for eating.