Sweet and Spicy Options
Peppers come in incredible variety, from sweet bells to fiery habaneros. They are relatively easy, productive, and beautiful plants. They also store well — enjoy homegrown peppers for months after harvest.
Choosing Varieties
Bell peppers are the most popular sweet type. Banana and Italian frying peppers are sweet and productive. For heat, try jalapeño, serrano, or cayenne. Beginners should start with bell peppers or jalapeños.
Starting from Seed
Peppers need a head start indoors. Start seeds 8-10 weeks before last frost. Pepper seeds need warmth (80-90°F) — use a heat mat. Once emerged, provide strong light. Harden off before transplanting.
Planting Outdoors
Transplant when night temperatures are consistently above 55°F. Space 18-24 inches apart in full sun. Peppers love heat — black plastic mulch can boost growth. Add compost at planting. Stake taller varieties.
Watering and Feeding
Peppers need consistent moisture, especially during flowering. Water deeply 1-2 times per week. Mulch to retain moisture. Feed with phosphorus-rich fertilizer when flowers appear. Too much nitrogen gives leaves but few fruits.
Common Problems
Flower drop is usually from temperature extremes. Sunscald appears as pale patches on fruit — provide enough foliage. Aphids can be treated with neem oil. Peppers are generally quite resilient.
Harvesting
Sweet peppers can be harvested at any size, but flavor improves as they ripen. Green bells are immature; the same pepper left on turns red or orange and becomes sweeter. Hot peppers are hottest when fully ripe.
