Long Sweet Pepper

Long sweet peppers (such as Ramiro, Corno di Toro and Marconi types) are elongated and pointed rather than blocky, with thinner walls and sweeter, more concentrated flavour. They are typically more prolific in the UK climate and easier to ripen under glass than bell peppers. Growing requirements are very similar — the main practical difference is that long types are usually ready to harvest two to three weeks earlier.

Yes, in a warm, sheltered south-facing position in a good summer, but results are less reliable than under glass. A greenhouse or polytunnel consistently gives better yields, earlier ripening, and larger fruit. If growing outdoors, choose a Ramiro-type variety (one of the most reliable for UK outdoor growing), plant after all risk of frost has passed, and cover with fleece on cool nights in early summer.

Long sweet peppers can be harvested green from midsummer, but become much sweeter and more flavourful when allowed to ripen fully to red, orange or yellow. A useful approach is to pick some fruits green to keep the plant cropping, while leaving others to colour up for eating ripe. Leaving every fruit to ripen simultaneously reduces overall yield.

Feed in two phases. From planting until the first flowers appear, use a balanced liquid feed every two weeks to build a strong plant. Once flowers open and fruit begins to set, switch to a high-potassium feed (tomato feed or comfrey liquid) applied weekly until the end of the season. Consistent potassium from fruit set onwards produces the best yields and sweetest flavour.

Flower drop is usually caused by temperature stress — nights below 12°C or daytime temperatures above 32°C both cause flowers to abort. In a greenhouse, keep temperatures above 15°C at night. Dry air also contributes: mist the foliage gently and damp down the greenhouse floor in hot weather. Inconsistent watering is another cause — keep compost evenly moist rather than alternating between dry and waterlogged.