Scientific Name: Capsicum annuum var. annuum (Grossum Cultivar Group)

Origin:

Capsicum annuum is native to the Americas.  This heirloom capsicum variety 'Californian Wonder' was developed in California and released to gardeners in 1928.

Culinary Uses:

This is one of the largest heirloom capsicum varieties available with sweet, square, thick-walled fruits.  Eat when red and ripe for maximum sweetness, green for a hint of bitterness or mix green and red fruit together for variety.  Great eaten raw in salads and sandwiches, added to Asian stir-fries and Mexican dishes, or as a topping for pizzas.  Can also be stuffed and roasted standing upright.  

Cultivation:

Grows best and is most productive when planted in full sun but will also set some fruit in shade light.  This variety is suitable for growing in pots and containers.  Resistant to many of the bacterial and viral diseases that can be detrimental other capsicum varieties.  Grows best in soil with a pH range between 6.0 and 7.0.  Fast growing, bushy variety, pick shoot tips to encourage maximum bushiness.  Keep well watered but don't over-fertilise or plants will produce an abundance of leaves at the expense of fruit.  Frost tender.  Stake plants to help support their heavy fruits and avoid planting in windy areas.

When To Sow:

In Australia sow Capsicum 'Californian Wonder' seeds any time of the year in subtropical and tropical regions.  In temperate and frost affected areas they should be sown from September to November, ideally as soon as the last frost has past.

How To Sow:

Sow capsicum seeds 6mm deep spacing plants about 45cm apart to allow room for growth.

Germination Time:

Expect most capsicum seeds to germinate within 12 to 24 days after sowing.

Time To Harvest:

Capsicum 'Californian Wonder' takes 10 to 11 weeks to produce fruits.  Pick the first capsicums early to encourage further fruit production.