Sweet pepper Petit Marseillais (capsicum annuum) is hailing from Provence in the south of France. This wavy, thin-walled pepper is incredible in terms of productivity. The flavor is extraordinary, more deep than purely sweet. It remains citrusy chilli but heat never arrives. In Provence they are picked green and sauteed whole in olive oil stuffed with eggs, garlic, cheese, parsley, salt and pepper. They also make fantastic picklers. Good for freezing. For me it's the best variety for stuffing, after boiling in olive oil based tomato sauce, the peppers keep the shape, but the skin gets so soft that it melts when eaten.
Vegentation 85 days.