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 abundant light, pot up as needed, and harden gradually before transplanting.
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Organic heirloom open-pollinated thin-skinned Italian sweet pepper
Solanaceae
Organic sweet pepper seeds
Organic long red ‘Melrose’ pepper (Capsicum annuum ‘Melrose’)
Capsicum annuum ‘Melrose’
Melrose is an organic heirloom open-pollinated pepper with elongated, slender, sweet fruit that changes from green to crimson red and is especially prized for frying.
Quantity
About 25 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
Melrose
Type
Organic heirloom open-pollinated thin-skinned Italian sweet pepper
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic long red ‘Melrose’ pepper (Capsicum annuum ‘Melrose’) is an heirloom Italian-type sweet pepper traditionally valued for frying. Its small to medium elongated fruit changes from dark green to crimson red and becomes especially sweet at full maturity. Thin skin and tender flesh suit pan-frying, grilling, roasting, sandwiches, sauces, and salads. The Biologiquement Vôtre workbook lists approximately 25 seeds, plant height of 60–75 cm, and spread near 40 cm. The lot is organic, heirloom, and open-pollinated.
Sow indoors February through April, approximately eight to ten weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; germination normally takes 7–14 days. After emergence provide intense light, pot up as required, and harden gradually. Transplant only after all frost risk into full sun and fertile, organic-rich, very well-drained soil. A 15–20 L container suits one plant when watering remains consistent.
Maturity is listed around 70 days after transplanting by both the workbook and Cornell’s variety directory. Fruit can be picked green for a more vegetal flavour or left to turn crimson red for its richest sweetness. Clip the stem to avoid breaking branches and harvest regularly. Exact fruit shape, guaranteed weight, precise yield, and disease resistance for this lot are unconfirmed and are therefore not claimed.
Planting guide
From planting to establishment.
Planting 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
Establishment temperature
24 to 30°C (75 to 86°F)
Establishment time
Approximately 7 to 14 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
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 conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
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.
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 controlled environment.
Recommended pot size
15 to 20 L (4 to 5 gal) per plant
Use one deep stable 15–20 L container per plant with numerous drainage holes. Fill it with fertile free-draining mix and install a stake if needed. Place the pot in full sun in the warmest available position. Water deeply once the top two or three centimetres dry without leaving water in the saucer. Feed moderately, rotate the container for balanced growth, and protect it as nights cool to help the final fruit ripen red.
Bloom and dimensions
The complete profile.
Flower color
White
Foliage color
Green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small white flowers during the warm season
Fruiting
Generous crop of elongated sweet peppers, excellent green and sweeter when fully red
Harvest
Harvest fruit once well formed and firm, green for a more vegetal flavour or crimson red for greater sweetness. Maturity is around 70 days after transplanting. Clip stems with clean scissors to avoid breaking branches and harvest regularly to support continued production. Promptly keep sound fruit cool and discard anything soft, mouldy, deeply split, or abnormal-smelling.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Bean, fennel
Pan-frying, grilling, roasting, sandwiches, sauces, salads, and fresh eating
From the garden to inspiration.
Italian-style pan-fried Melrose peppers — Slice fruit into strips after removing stems and seeds. Cook gently in a little olive oil with onion until the thin skin is tender and lightly browned. Add a pinch of salt, fresh basil, and, if desired, a splash of wine vinegar. Serve warm in a sandwich, with pasta, or as a side dish. Refrigerate leftovers promptly in a clean container.
Frequently asked questions
Everything toknow.
No. Melrose is grown as a sweet pepper rather than for pungent heat. Its elongated shape may resemble some chillies, but its flavour remains mild, especially at crimson-red maturity. Green fruit tastes more vegetal; red fruit becomes richer and sweeter. It suits frying, grilling, sauces, sandwiches, and salads.
Yes. Green fruit is already edible, firm, and well suited to cooking. Allowing it to ripen crimson red produces a sweeter, more concentrated flavour. Harvest according to intended use once fruit is well formed and sound. Clip the stem rather than pulling on the plant to protect productive branches.
Yes. Use a 15–20 L container per plant with several drainage holes and fertile free-draining mix. Place it in full sun in a warm sheltered position. Check moisture frequently during hot weather, water deeply without standing water, and feed moderately. Stake branches if the fruit load becomes heavy.
Maturity is around 70 days after transplanting. Pick green once fruit is well formed and firm for a more vegetal flavour, or wait for crimson red for greater sweetness. Clip the stem cleanly. Regular harvest helps the plant continue producing; discard fruit that is soft, mouldy, or abnormally damaged.
