Grafted Orange Pepper Oreny F1 plants - Capsicum annuum

The 'Oreny F1' Pepper is a hybrid variety distinguished by the bright orange colour of its ripe fruits. Its peppers are square-shaped, fleshy, juicy, and have a mild, slightly sweet flavour. Each measures approximately 7.5 cm (3in) in length and 7 cm (3in) in width, weighing up to 170 grams. They are particularly decorative, perfect for preparing stuffed peppers or adding colour to skewers when mixed with different coloured peppers. The plant has low productivity, producing around 900 grams of fruit in one season. Requiring heat, the pepper needs a very rich soil that remains slightly moist. Oreny F1 Pepper plants should be planted from April to June, after frost, for a harvest from July-August to October.

The grafting technique involves giving a desired variety (in this case, 'Oreny') the root system of another specially selected variety, known as the rootstock. This rootstock has excellent resistance to soil parasites and diseases, which provides the plant with increased vigour: it becomes more resistant to challenging external conditions (such as cold climates). It will yield significantly higher than a non-grafted plant. The fruiting of grafted plants starts earlier and lower on the main stem.

Peppers and chillis come from the same plant! They are the result of successive selections that have produced the Pepper, with its sweet flavour, and the chilli, with its spicy flavour. The heat of chillis is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to the Pepper). They were introduced to Europe by Christopher Columbus and quickly spread around the world. Apart from a few varieties, Peppers and Chillis are grown annually in our climate.

They belong to the Solanaceae family and are divided into five major species: Capsicum annuum (the most common), Capsicum baccatum, Capsicum chinense, Capsicum frutescens, and Capsicum pubescens.

The fruits, initially green, will take on their final colour as they ripen: red, yellow, brown, orange, purple, etc. Their shape varies: square, elongated, semi-long...

Peppers and chillis are rich in vitamins and antioxidants, including capsaicin, responsible for these fruits' more or less burning flavour.

In terms of cuisine, Peppers and chillis are present in many world cuisines and can be cooked in multiple ways. Peppers can be consumed raw or cooked, stuffed, marinated, grilled, in salads, ratatouilles, etc., while chillis, fresh or dried, add spice and heat to dishes depending on their strength.

These fruit vegetables are demanding plants, requiring very rich soil and enjoying full sun exposure.

Harvesting: The harvest takes place from August to October (or as early as July for some varieties) by cutting the peduncle with pruning shears or a knife.

Storage: Peppers and chillis can be stored in the refrigerator for several days. They can also be frozen or dried.

Gardener's tip: We recommend mulching the soil with thin successive layers of grass clippings mixed with dead leaves, if possible. This protection, which keeps the soil moist, also limits weed growth. You can also use mineral mulch (bricks, slate, etc.) to accumulate heat.

Attention: When transplanting grafted plants, do not bury the graft point!