Corbaci Pepper (Heirloom 75 Days)
Heirloom. Unlike any pepper, we have ever offered, and the longest available, besides the heirloom, Aconcagua. The Corbaci Pepper is the most prolific and earliest, by mid-July we had over a dozen 10-inch peppers on one plant making for suitable growing in the north. Super long, thin fruits; some stay straight, some spiral. The Corbaci Pepper is edible at any stage. They start out yellow-green, maturing into red, with a fruity, sweet flavor. This heirloom from Turkey is also called Sari Tatli Sivri and is used for fresh eating, pickling, frying, and drying. We saved some of our reds to dry and turn into a paprika-type powder.
Germination: 10-14 days
Germination Temperature: Optimum soil temperatures 75-85ºF. Cooler soil temperatures slow the germination time.
Seed Sowing Depth: ¼” deep
Starting Indoors: 8-10 weeks before the last frost. Sow in flats/cells/pots. Provide 75-85ºF soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer (diluted to ¼ of suggested measurement). Transplant seedlings 18-24” apart after the last frost.
Sowing Outdoors: Not recommended, especially in northern areas
How much does a packet plant: 20-25 foot single row
Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.
Tips: Pinch-off early flowers or tiny fruit on any seedlings before placing them in the ground. The Corbaci Pepper should be planted in fertile soil and amended with compost if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.