RED BISON

Red Bison pepper is an early-maturing, high-yielding variety with a maturation period from germination to technical ripeness of 95-105 days. The plant is robust, reaching a height of about 90 cm, which ensures abundant fruiting. The bush is densely covered with large, elongated-conical, glossy fruits up to 25 cm long and weighing 150-200 g. The fruit walls are 4-5 mm thick, juicy, and sweet, maintaining tenderness both in unripe green and ripe dark-red states. Thanks to these qualities, the pepper is excellent for fresh consumption, as well as for frying, stewing, and stuffing.

The Red Bison variety is versatile in cultivation and suitable for both open ground in southern regions and greenhouses. Yield reaches up to 10 kg per square meter, and prolonged fruiting allows harvesting until late autumn. To obtain a high-quality yield, it is recommended to sow seedlings in late February, transplanting at the cotyledon stage and planting in the ground by late May. An important agronomic measure is plant shaping by removing all side shoots and leaves up to the first fork, which promotes better development of main fruits.

The optimal planting scheme is 40x80 cm, and mature plants may require staking to support robust bushes and large fruits. The variety is highly adaptable and has excellent taste qualities, making it a popular choice for cultivation both in home gardens and commercial greenhouses.