All varieties of paprika are perennial plants.
A paprika plant can reach an average height of around 150 cm (the plant grows by about 30 to 50 cm each year) but there are larger varieties as well as some which are ground cover plant.

It prefers a very warm, bright, protected location, even in full sun, with a good garden soil.

Propagation is best done by sowing seeds.
Vegetative propagation using cuttings is also possible.

Cucumbers, Kale, Parsley, Pointed cabbage, Savoy cabbage, White cabbage

Aubergines, Potatoes, Tomatoes

Plants that are well suited for next year cultivation:

(not specified)

The following plants should not be planted in the following years:

In a central European climate it is not possible to overwinter paprika plants outdoors.
Cover with a fleece in autumn.
Frost is fatal for paprika so, before night frosts begin, take the plants indoors into their winter accommodation.
A light location with no drafts and a temperature of about 10°C is suitable for overwintering.

• Do not plant paprika plants after applying fresh dung.
• Plant out in the open when the temperatures at night no longer fall below 10°C (after mid May).
• Water regularly but avoid standing water
• Mulch (e.g. with nettle leaves)
• Fertilise with compost, ideally
• As required, heap up soil around the plants several times and thin out (remove side shoots) - do not allow the plant to grow more than three shoots.

Paprika plants are susceptible to various diseases and pests.
Pests: Aphids, whiteflies, red spider mites, thrips, woodlice, winter moths and dark-winged fungus gnats, snails
Preventative measures:

• Use companion planting
• Grow following the principles of "good neighbours / bad neighbours"
• Meet the plant's requirements
• Grow resistant varieties.

Ripe fruit can be red, orange, yellow, brown or even white.
Some varieties go through several colours as they ripen e.g. from green to yellow to red.
Harvest unripe fruit before the first frost. Do not debud.
Tip:
Green, purple or black fruit are always unripe.

Paprika will stay fresh for about 4 days.
Paprika will keep for longer if they are dry and cool, but not below 8 to 10 °C. Paprika can be frozen:
Wash, clean and then as preferred, cut into small pieces and the freeze.
Tip:
Don't keep paprika in the fridge as the temperature there will be below 8°C.

Paprika is eaten raw, cooked, peeled or grilled.
It is used in Asian dishes, soups, omelets, on pizza, as a side dish or to grill on skewers.

One person consumes an average of 4.4 kg a year.
Der Verbrauch von Gemüsepaprika lag laut Bundesanstalt für Landwirtschaft und Ernährung (BLE) für das Jahr 2014 um 4,4 kg pro Kopf/Jahr.