| Temperature |
| Germination | 65-95F |
| For Growth | 70-85 F |
| Soil and Water |
| Fertilizer -Medium-heavy feeder; high N; rotted manure or compost; some soils may need calcium |
| Side-dressing - Apply at blossom time and 3 weeks later. Apply liquid seaweed 2-3 times per season. At blossom time, try spraying leaves with a weak Epsom salt mixture (1 teaspoon per quart) to promote fruiting |
| pH | 5.5-7.0 |
| Water | medium-heavy |
| Measurements |
| Planting depth | 1/4" |
| Root depth | 8"-4' |
| Height | 2-3' |
| Width | 24" |
| Space between plants |
| In beds | 12" |
| In rows | 12-24" |
| Space between rows | 18-36" |
| Average plants per person | 5-6 |
| Harvest |
| For sweet peppers, pick the first fruits as soon as they're usable in order to hasten growth for others. For storage peppers, cut the fruit with 1" or more of stem. For maximum vitamin C content, wait until peppers have matured to red or yellow colors |
| First Seed Starting Date: 28-35 Days before last frost date |
| Last Seed Starting Date: 115-148 Days before first frost date |
| Companions |
| Companions: Basil, carrot, eggplant, onion, parsley, tomato |
| Incompatibles: Fennel, Kohlrabi |
| Storage Requirements |
| Hot varieties are best stored dried or pickled. Pull the entire plant from the ground and hang it upside down until dried. Alternatively, harvest the peppers and string them on a line to dry. For sweet peppers, refrigeration is too cold and encourages decay. |
| Fresh |
| Temperature | Humidity | Storage Life |
| 45-55F | 90-95% | 2-3 weeks |
| Preserved |
| Method | Taste | Shelf Life |
| Canned | good | 12 months |
| Frozen | fair | 3 months |
| Dried | excellent | 12 months |
| Pickled | excellent | 12+ months |
Where to grow
Peppers are strictly warm weather plants, and require at least 2 1/2 months to mature, once started seedlings have been set outdoors. They will not produce where evenings are cool, and are very tender to frost and light freezes.
Varieties
Pepper is susceptible to mosaic, and where it is a problem, select mosaic-resistant varieties: Keystone, belle; Staddon's Select; Yolo Wonder. Other good varieties are Ruby King; Sweet Banana; Calwonder. Hot peppers: Hungarian Wax; Hot Portugal; Long Red Cayenne. For those who like hot peppers, the scoville scale was created as a comparison tool for hot peppers.
Soil
A sandy, well-drained loam is best. Add a well-balanced fertilizer such as 5-10-5 or a favorite organic blend and work in well.
Planting
Germination in 2-3 weeks.
When - Start peppers indoors at least 2 months before they are transplanted outdoors, then set outdoors after the days and nights are warm, otherwise the plants yellow and stop growing. To start indoors, use pots at least 1 1/2" wide to minimize shock, make a stockier plant, and encourage earlier production. Growers report that the following cold treatment of seedlings significantly improves yields and early growth: (1) When the first leaves appear, lower the soil temperature to 70F and ensure 16 hours of light with grow lamps; (2) when the first true leaf appears, thin seedlings to 2-3 inches apart or transplant to 4" pots; (3) when the third true leaf appears, move the plants to a location with night temperatures of 53-55F; keep there for 4 weeks; (4) return the seeding to a location with an average temperature of 70F; (5) transplant into the garden 2-3 weeks after all danger of frost has past. Soil temperature should be at least 55-60F for transplanting, or the plant turn yellow, become stunted, and are slow to bear. Some recommended feeding seedlings weekly with half-strength liquid fertilizer until transplanted.
How - In rows 2 feet apart, with 12 inches between the plants (Pepper plants do well close together). At planting time, mix about 2 tablespoons of well balanced fertilizer in the planting holes and water well after planting. (Grow hot peppers separately to prevent cross pollination with sweet bell peppers.) Except in the west, where pepper may be mostly pest free, use row covers immediately because pepper pests will be out
How it grows
Pepper is a decorative plant, about 2 1/2 feet tall with handsome leaves, and at blooming time, a display of pretty white flowers. An ideal vegetable for patio gardening, pepper can be mixed in flower boarders or raised planters. If too many flowers form, the plant will naturally discard those that are not going to bear fruit.
Culture
Similar to eggplant; peppers need constant soil moisture once growing begins. Hill up soil around the base of the stems gradually to give the stems added support when bearing the fruit. Keep weeds away with shallow cultivation, or use mulches. Feed the plants again when flowers fade and fruits are forming. If the temperature rises above 95F, sprinkle plants with water in the afternoon to help prevent blossom drop.
Harvest
70-80 days. Sweet pepper are picked green, not fully ripe. They will feel firm and crisp when ready, and should not be pulled from the plant but cut with a sharp knife. Pepper will keep in the refrigerator for about 2 weeks after picking before they start to shrivel. If left on the plant, peppers turn ripe red and the flesh is sweeter. If frost threatens, pull of the plant and hang it in a cool place to allow peppers to ripen.
Hot pepper should ripen fully on the vine to attain their bright red color and fully flavor, then hang to dry.
Pests
None of major importance
Diseases
None of major importance