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Organic red ‘Ajvarski’ sweet pepper (<em>Capsicum annuum</em> ‘Ajvarski’)

Organic open-pollinated sweet pepper with fleshy red fruit; not heirloom Solanaceae

Organic sweet pepper seeds

Organic red ‘Ajvarski’ sweet pepper

Name: Organic red ‘Ajvarski’ sweet pepper ( Capsicum annuum ‘Ajvarski’)
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: InStock

Capsicum annuum ‘Ajvarski’

Product code : BIOVO-0176

Ajvarski is an organic open-pollinated red sweet pepper with thick fleshy fruit especially valued for roasting and ajvar.

Quantity: Approximately 25 seeds per packet
Exposure: Full sun in a warm sheltered location
Life cycle: Annual vegetable in Quebec climates

Common nameAjvarski, sweet red roasting pepper

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarAjvarski

TypeOrganic open-pollinated sweet pepper with fleshy red fruit; not heirloom

Botanical nameCapsicum annuum ‘Ajvarski’

Reproducible seedsYes

Organic red ‘Ajvarski’ sweet pepper (Capsicum annuum ‘Ajvarski’) is a Balkan sweet pepper selected for elongated, broad-shouldered, pointed fruit with thick fleshy walls. It changes from green to deep red at full maturity, when sweetness and roasted-pepper aroma are most developed. This variety is especially suited to grilling and ajvar, a traditional roasted-pepper preparation. The packet contains approximately 25 seeds. Plants reach about 60–90 cm in height and 40–50 cm in spread. This organic variety is open-pollinated.

Sow indoors from February to April, approximately eight to ten weeks before the last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence takes approximately 7–14 days. After germination, provide intense light and harden plants gradually. Transplant after all frost risk into full sun and fertile, organic-rich, well-drained soil. Maintain even moisture during flowering and fruit enlargement; a 15–25 L container suits one plant.

Harvest approximately 75–90 days after transplanting. Fruit may be picked green, but deep-red colour signals more developed sweetness and aroma. Use it fresh, stuffed, sautéed, or grilled, then peel it for sauces, spreads, and ajvar. For any preserve, choose a tested recipe and follow its acidity, proportions, and processing exactly.

Organic red ‘Ajvarski’ sweet pepper (Capsicum annuum ‘Ajvarski’)

Sowing guide

It all startswith a seed.

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

Approximately 40 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows

Germination temperature

24 to 30°C (75 to 86°F)

Germination time

Approximately 7 to 14 days

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.

Soil and care

The right care,at the right time.

Soil pH

Approximately 6.0 to 6.8

Care level

Moderate

Watering

Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.

Soil type

Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.

Fertilization

Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.

Moisture

Consistent soil moisture without saturation; good air circulation around the foliage.

Seasonal care

In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.

Container growing

A garden,within reach.

Recommended pot size

15 to 25 L (4 to 7 gal) per plant

Grow one plant per deep, stable, well-drained 15–20 L container. Use rich, airy potting mix, water when the surface begins to dry, and avoid standing water. Place the pot in full sun in the warmest available location. Rotate it regularly for balanced growth and move it under protection as nights cool to help fruit finish ripening.

Bloom and dimensions

Its place,in your garden.

Mature height

Approximately 60 to 90 cm (24 to 36 in)

Width / spread

Approximately 40 to 50 cm (16 to 20 in)

Flower color

White

Foliage color

Green

Foliage type

Simple herbaceous foliage

Growth rate

Moderate to fast in warm conditions

Growth habit

Vigorous bushy and productive

Bloom period

Small greenish-red blossoms during the warm season

Fruiting

Crop of fleshy sweet peppers developing rich sweet flavour at red maturity

Days to maturity

Approximately 75 to 90 days after transplanting

Harvest

Clip fruit with small clean scissors once firm, fully developed, and green or deep red. Red maturity provides greater sweetness for roasting and ajvar. Promptly refrigerate sound fruit and discard anything soft, mouldy, deeply split, or abnormal-smelling. To save seed, isolate the variety from other peppers and select a fully ripe, healthy red fruit.

Garden associations

In goodcompany.

Companion plants

Eggplant, carrot, onion, peas, tomato

Plants to avoid

Beans and fennel may be less compatible with peppers in certain growing situations. Good crop rotation also helps maintain healthy plants.

Recipe idea

From the gardento your plate.

Edible parts

Fruit, in minute quantities with strict precautions

Refrigerated ajvar — Roast 4 red Ajvarski peppers until the skin blisters. Rest covered for 10 minutes, then peel and remove seeds and stems. Blend the flesh with one small roasted eggplant, one garlic clove, 15 mL vinegar, and 15 mL oil. Season to taste, simmer gently to the desired consistency, cool promptly, and refrigerate. Use within 3–4 days; this is not a shelf-stable preserve.

Frequently asked questions

Your questions,answered.

When should Ajvarski sweet pepper be sown in Quebec?

Sow indoors February through April, approximately eight to ten weeks before last frost. Place seed 0.5–1 cm deep in fine free-draining mix, maintain 24–30°C, and keep evenly moist without saturation. Emergence generally takes 7–14 days. After germination provide intense light, pot up as needed, and harden gradually before planting outdoors once nights remain reliably mild.

Is Ajvarski sweet pepper hot?

No. Ajvarski is grown as a sweet pepper and valued for thick, sweet, aromatic flesh rather than capsaicin. Flavour becomes richer as fruit changes from green to deep red and intensifies further after roasting. It therefore suits family meals, salads, stuffed peppers, grilling, and spreads, subject to individual preferences and allergies.

Why does Ajvarski suit ajvar?

Its thick flesh roasts well, peels readily when properly grilled, and produces a rich rather than watery purée. Allow fruit to ripen deep red for sweetness, blister the skin under supervision, steam briefly, then peel. For canning ajvar, use only a tested recipe and do not alter acidity, proportions, or heat processing.

Can Ajvarski be grown in a container?

Yes. Use a 15–25 L container per plant with several drainage holes and rich free-draining mix. Place it in full sun in the warmest available position and add a stake if branches carry several large fruit. Check moisture daily during hot weather, water deeply without standing water, and feed moderately. A pot also makes the plant easier to protect during cool late-season nights.

When should Ajvarski sweet pepper be harvested?

Harvest approximately 75–90 days after transplanting. Pick green for a more vegetal flavour or wait for deep red to obtain greater sweetness and aroma. Fruit should be firm, fully developed, and glossy. Clip the stem with scissors.

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