Growing Food: A Guide to Food Production

UTILISATION

•

bulbs can be stored for several months. Alkaloids known as alliins are said to

• blood pressure, gastroenteritis, and as antibacterial, antifungal and antitumour


• 
  


• Allium species planted closely to other more vulnerable crops such as carrots

LIMITATIONS

• Onion plants are very sensitive to photoperiod and temperature, with the result
  that many varieties are only adapted to small, specific regions. This is important
  to know when selecting varieties for introduction to a different country or region,
  especially in the tropics. As a result of these specific requirements, onions are
  liable either to bolt or to not form proper bulbs if they are grown in unsuitable
  conditions.


• Onions cross-pollinate very readily, so if possible food producers should obtain
  seed from a reliable supplier and not grow their own seed, which may produce
  poor and variable results.


• The growing crop must be kept free of weeds, particularly in the early stages.

Capsicum spp.

Sweet Pepper, Green Pepper, Garden Pepper, Wrinkled Pepper, Capsicum, Cayenne,
Aji, Paprika; Poivron (French); Pepperoni, Paprikasdroten (German); Pimienta
(Spanish); Pimenta do Reino—for hot peppers, Pimentão—for sweet peppers
(Portuguese); Tchindungu {fruit}, Tchindungueiro {plant} (Angola); Lal Mirch
(Hindi); Shatta (Arabic); Tarsa Murch—for hot peppers, Shireen Murch—for sweet
peppers (Pashtu and Dari/Persian); Berberreh (Ethiopia)

There are so many species and sub-species of peppers that they have been classified
in several ways by different botanists at different times. These days two main types
or species are generally recognised, though the classification of the genus is very
confused:

Capsicum annuum—the Sweet Peppers, Bell Peppers, Paprika, Pimento, Jalapenos,
Chiltepin and Chillies. Mainly annuals, 30–150 cm tall. Fruits borne singly, 1–30 cm
long, green or purple and ripening to yellow, orange, red, brown or purple. There are
many botanical varieties, such as Cherry Pepper or Capsicum, Cone P., Cluster P.,
Guajillo P., Long P., Mulato P., Paprika, Papri Mild P., Sweet Pepper, Tree Chilli

Capsicum frutescens—the Chillies or Bird Chillies, Hot and Cayenne Peppers,
Tabasco Peppers. Mainly shrubby, short-lived perennials (2–3 years). Fruits are
small, 2–3 cm, usually red and borne in groups. These are mainly the “hot” or

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Onions are eaten all over the world, both cooked and raw. The dried, or “cured”

have healing properties - see Introduction, above.

Used in traditional medicine in many countries; to treat intestinal worms, high

agents.

discourages insect attack on those crops.

A home-made insecticide can be made by soaking the unused leaves and parts of

Allium species in water for a few days.

GROWING FOOD – THE FOOD PRODUCTION HANDBOOK

Peppers

(P. de Arbol), etc, which can intercross to produce intermediate types.