By: Elizabeth Erasmus

Peppadews: A Hidden Gem in the Garden

"History. Peppadew International and the Peppadew brand was founded in 1995 after founder Johan Steenkamp discovered a sweet piquanté pepper in the Eastern Cape, South Africa".......https://en.wikipedia.org/wiki/Peppadew

Peppadew, often overlooked in the world of vegetables, is a small but mighty gem with a unique flavor that makes it stand out, especially when pickled. Originating from Johannesburg, South Africa, Peppadew’s piquanté peppers have slowly gained recognition for their sweet and slightly tangy taste. While typically associated with warmer climates, they can be successfully grown in colder regions with a bit of extra care and attention. As someone living in Alberta, where winters are cold and summers are short, I’ve found a method to cultivate Peppadew year-round, ensuring a continuous supply of these flavorful peppers.

Green Peppadew

Cultivating Peppadew in Cold Climates

In Alberta, the growing season is often challenging, but with a bit of ingenuity, it’s entirely possible to grow Peppadew peppers. Since our winters are harsh, I start by planting my Peppadew in a large pot, which allows for flexibility in moving the plant as needed. During the summer, the plant thrives outdoors in the warm sunshine. By late summer, as the temperature starts to drop, I move the Peppadew into the greenhouse to extend its growing season. Before the first frost hits, I bring it inside, ensuring it remains protected from the cold.

Once indoors, I cut the plant back to about two feet high and place it near a sunny window. This helps it continue to receive the light it needs while resting during the winter months. I water it periodically throughout winter, making sure not to overdo it, as the plant doesn’t need as much water during its dormant phase. When spring arrives and the last frost has passed, I move the Peppadew back outdoors to begin its cycle once again. This method of overwintering allows the plant to survive year after year without needing to start new seedlings each season.

The Delight of Peppadew's Unique Fruit

One of the most exciting parts of growing Peppadew is watching the small peppers mature. The fruit, which is about the size of a cherry tomato, turns a vibrant reddish-orange when it’s ripe. In Alberta, summers are short, and sometimes the fruit doesn’t have enough time to ripen fully outdoors. But don’t worry—Peppadew peppers will continue to ripen indoors. I’ve even had success pickling the green Peppadews, and I can confidently say that they are just as delicious as the ripe ones. Pickling is a fantastic way to preserve the harvest and enjoy their distinct flavor throughout the year.

Why Grow Peppadew?

Apart from its unique taste, Peppadew peppers are incredibly versatile in the kitchen. Whether added to salads, used as pizza toppings, or stuffed with cheese, they bring a burst of flavor that enhances any dish. Additionally, their compact size and beautiful color make them a great addition to any garden, even if you’re working with limited space. The satisfaction of growing this South African treasure in the challenging Alberta climate adds a layer of accomplishment to every bite.

In conclusion, Peppadew may be a vegetable that has been overlooked for years, but once you’ve experienced its unique flavor and learned how to cultivate it, it’s hard to ignore its charm. With a little care and effort, Peppadew can thrive even in cold climates like Alberta, providing you with delicious fruit year after year. If you’ve never tried growing Peppadew, give it a shot—you might just find yourself with a new favorite plant!

SWEET PEPPADEW PICKLE

- 3 cups fresh peppadews – stems and seeds removed

- 1 cup brown sugar

- 1 cup boiling water

- 1 tablespoon honey

- 1 teaspoon coarse salt

- 1 cup white grape vinegar

- Coriander seeds

- Whole black peppercorns

- Whole anise seeds

- Cloves

METHOD:

1. Place the peppadews, water, salt, sugar, and honey in a pot.

2. Slowly cook for 15 minutes.

3. Then add the vinegar and cook for another 2 minutes.

4. Spoon the mixture into clean bottles.

5. Add ½ teaspoon of coriander seeds, about 10 peppercorns, ½ teaspoon of anise seeds, and 2 cloves into each bottle.

6. Make sure the peppadews are fully covered with the syrup.

7. Turn the bottles upside down until cooled.

8. Store in the fridge until needed.

My Favorite

WHOLE PICKLED PEPPADEWS

- 3 cups Peppadews, whole and deseeded

- 1 cup Sugar

- Salt

- 2 cups Vinegar

- Peppercorns

- Bay leaves

METHOD

1. Slowly cook the peppadews, sugar, vinegar, and salt for 15 minutes.

2. Spoon the peppadews into sterilized jars, add peppercorns and bay leaves, pour the syrup over, and seal.

If you deseed the peppadews, you can let the seeds dry in a small dish and then plant them in seed trays to grow peppadew plants for your garden. They grow easily and start bearing fruit in the first year!