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White Bell Pepper - Capsicum annuum

Capsicum annuum White Bell
Bell pepper, Sweet pepper

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A unique and productive variety that bears beautiful bell-shaped white peppers that turn pale green/yellow when ripe. Their sweet and juicy flesh can be gilled, stuffed, or eaten as tapas. Sow from February to May for a harvest from July to November.
Ease of cultivation
Beginner
Height at maturity
60 cm
Spread at maturity
35 cm
Soil moisture
Dry soil
Germination time (days)
14 days
Sowing method
Sowing under cover, Sowing under cover with heat
Sowing period February to May
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F
M
A
M
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J
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S
O
N
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Flowering time May to September
J
F
M
A
M
J
J
A
S
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N
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Harvest time July to November
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F
M
A
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Description

The White Bell Pepper is a unique and productive variety that produces beautiful white bell-shaped fruits, which turn pale green/yellow when ripe. Their sweet and juicy flesh can be gilled, stuffed, or eaten as tapas. Sow from February to May for a harvest from July to November.

The untreated or "NT" seeds come from plants grown conventionally (usually with the use of phytosanitary products), but they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.

 

We usually distinguish between peppers and chillies. Pepper is a term for a chilli without capsaicin, the substance that produces a spicy or even burning effect.

Peppers belong to the Solanaceae family and are divided into five major species: Capsicum annuum (the most common), C. baccatum, C. chinense, C. frutescens, and C. pubescens. The fruits are initially green and take on their definitive colour during ripening: red, yellow, brown, orange, purple, etc. Their shape varies: square, elongated, semi-long, etc.

Peppers are rich in vitamins and antioxidants, including capsaicin, which is responsible for heat in these fruits.

In terms of cooking, peppers are used in many cuisines around the world and can be cooked in multiple ways. Peppers can be eaten raw or cooked, stuffed, marinated, grilled, in salads, ratatouilles, etc.

They are greedy plants that require rich soil and sun.

Harvest: the harvest takes place from August to October (or from July for some early varieties). Cut the stem with secateurs or a knife.

Storage: peppers can be stored in a refrigerator for several days. They can also be frozen or dried, or even preserved in water or oil once grilled.

Gardener's tip: we recommend mulching the soil with successive layers of clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeds. You can also opt for a mineral mulch (bricks, slate, etc.) which will help accumulate heat.

Harvest

Harvest time July to November
Type of vegetable Fruit vegetable
Vegetable colour white
Size of vegetable Medium
Interest Flavour, Nutritional value, Colour, Productive
Flavour Sweet
Use Cooking

Plant habit

Height at maturity 60 cm
Spread at maturity 35 cm
Growth rate normal

Foliage

Foliage persistence Annual
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Capsicum

Species

annuum

Cultivar

White Bell

Family

Solanaceae

Other common names

Bell pepper, Sweet pepper

Origin

South America

Annual / Perennial

Annual

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Planting and care

These plants require warmth. Plant in open ground in spring, after the last frost.

In the meantime, you can pre-cultivate them in pots with a diameter of 8 to 13cm (3 to 5in), filled with compost. Keep them frost-free in a very bright, lightly heated room. Water regularly. Do not bury the graft point!

Sowing under glass

From mid-February to May, sow indoors or in heated greenhouses in trays at around 20°C (68°F). Plant the seeds 5 to 7mm deep in special sowing compost. They need darkness to germinate. Do not use compost at this stage, as it could burn the future roots. Pepper plants grow quickly. The seeds will germinate between 3 days and a week after sowing. This is an average. Do not discard a tray if the seeds have not germinated within this time frame. Some varieties take their time. When the plants have developed 5 to 6 true leaves, transplant them into pots that have a little more space for their roots and start acclimatising them to the outdoors on sunny days.

Transplanting into the open ground

Once the risk of frost has passed, transplant into the open ground. Choose the sunniest and warmest spots in the garden. At the base of a south-facing wall is an ideal position. Loosen the soil and dig a hole at least 3 to 4 times the volume of your plant's root system. Add some well-decomposed compost at the bottom. Place your plant, which can be buried up to the first leaves, then fill in the hole. Firmly press down, create a basin around the base, and water generously. Be careful not to water the leaves to protect your plants from fungal diseases. If you want to grow multiple plants, space them 60cm (24in) apart in all directions.

Maintenance

Placing mulch around the base of your plants helps retain some moisture and reduces the need for weeding. Pepper plants do not require a lot of watering: their root system has a taproot that searches deeply for available resources. Water copiously only in case of prolonged drought. If you have chosen to grow them in pots, you can keep your pepper plants for several years by storing them in a warm and well-lit place during winter. In pots, the plant cannot develop as strong a taproot as it would in the open ground. Therefore, regular but moderate watering is necessary.

 

Seedlings

Sowing period February to May
Sowing method Sowing under cover, Sowing under cover with heat
Germination time (days) 14 days

Care

Soil moisture Tolerant
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden, Greenhouse
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Soil Well-draining and rich in organic matter.
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 187

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