Roman Pepper — an early-maturing variety, characterized by stable yield and suitable for cultivation both in open ground and in greenhouses. Plants reach a height of 55–65 cm, and the fruits have a horn-shaped form, pointing upward, with a strong gloss. Fruit length is 14–16 cm, weight varies from 105 to 350 g, and wall thickness reaches 9 mm. In technical ripeness, fruits are green, and upon full ripening, they turn dark red. This variety is valued for its high aroma, excellent flesh flavor, and good transportability.
Roman Pepper is resistant to rot, fusarium, and verticillium wilt, as well as to weather stress, ensuring a prolonged fruiting period. Yield per plant is 2.5–3.5 kg. Fruits contain a high concentration of beneficial microelements such as potassium, sodium, iron, zinc, and phosphorus, as well as B-group vitamins, ascorbic acid, and provitamin A (carotene), which help strengthen capillaries and improve vision.
For cultivating the Roman variety, choose sunny areas with light, fertile, neutral soils. Pepper is grown using seedlings: seeds are sown in February into seedling trays with soil mix at a depth of no more than 1 cm, then trays are covered with plastic or glass and placed in a warm location at 23–25°C for germination. Seedlings are transplanted into open ground in early June with spacing of 40x40 cm. The plant prefers infrequent but abundant watering with warm water and responds well to nitrogenous fertilizers. The variety is suitable for stuffing, salads, and slicing into rings.
