Typical pepper from Galicia, especially from the town of Padrón, which produces elongated fruits. They are eaten fresh, pan-fried, or baked in the oven with olive oil.
This plant needs heat to develop properly.
To obtain larger fruits, it is recommended to prune the stem when about ten peppers have formed.
Traditional Galician variety, appreciated for its small green fruits, with a mild and characteristic flavor, although occasionally some may be spicy. Ideal for frying, roasting, or including in tapas and stews.
Sowing: from February to April in protected seedbed.
Transplant: when the plants are 15–20 cm tall and there is no risk of frost.
Location: in full sun, in fertile and well-drained soil.
Irrigation: regularly, avoiding waterlogging.
Advice: pick the young fruits to enjoy their milder and more tender flavor.
