Peppers can be harvested at any stage, but their flavor is sweeter when they ripen to a luscious red color. To encourage ripening, pinch off early blossoms (and reduce the plant’s stress).
For best results, grow pepper plants in well-draining soil. In-ground garden beds thrive with a rich compost like Miracle-Gro Performance Organics All Purpose Soil; containers and raised beds benefit from lightweight, premium potting mix such as Miracle-Gro Performance Organics All-Purpose Potting Mix.
How to Grow Peppers
As with most vegetables, peppers require full sun and rich, well-drained soil. A soil test helps gardeners determine their soil’s pH and note any nutrient deficiencies. If possible, amend the garden bed with compost or well-rotted manure before planting. Unlike tomatoes, which like deep, loose well-draining soil, peppers grow best in light, loosened, fast-draining potting mixes or in raised beds.
Sow pepper seeds indoors in a heated propagator starting in January if you have one, or in March if not. Transplant seedlings into individual 7.5cm pots when the first true leaves appear and then plant outdoors after the risk of frost has passed.
Peppers have a long growing season and need plenty of light to develop vigorously. Insufficient light results in leggy plants with weak stems that may not survive when moved outdoors. Peppers can also be grown in containers or bedding plant packs for stocky, healthy growth.
Plant transplants when the air temperature has warmed to about 65degF (18degC). Black plastic or a dark mulch can help speed up warming of the soil for a quicker and more successful transplant. If you are planting in a container or raised bed, mix a premium quality potting mix such as Miracle-Gro Performance Organics All Purpose Container Mix or Miracle-Gro Raised Bed Soil with the garden bed soil for better drainage and a lighter, more nutrient-rich growing medium.
If possible, cover the garden with a row cover to enhance earliness and extend the growing season. Row covers provide a good environment for early germinating seedlings and protect the plants from cool temperatures that can interfere with ripening. When temperatures rise above 80oF, however, the covering must be removed to avoid damaging the plants or aborting flowers and fruits.
Water the garden frequently but deeply — at least 1 inch per week. Irregular watering can result in blossom end rot, a deformity of the fruit that affects the taste and quality of the pepper. A steady supply of water is essential to achieving the highest yields and largest peppers.
A bit of rotted manure at planting time will promote vigorous growth, but too much nitrogen can lead to more leafy and stem growth at the expense of fruit production. Alternatively, use a slow-release organic fertilizer that has more phosphorus and potassium than nitrogen. Mulching the garden conserves moisture, helps control weeds and reduces the need for frequent cultivation that disturbs roots.
Pepper Varieties
A large number of pepper varieties are available for gardeners to grow. All of them belong to the species Capsicum annuum but they differ in their fruit, foliage and color. The most common types are bell peppers, cayenne, serrano and jalapenos. There are also a number of hot pepper selections that are used for culinary purposes and these include the Caribbean chili, known as the Scotch Bonnet; habaneros; and paprika.
If you want a pepper that adds a pop of color to your salad, try the colorful banana pepper. It offers just the right amount of heat without scaring off less adventurous eaters, and it looks great pickled, fried or roasted. The plants are compact and easy to grow, reaching a height of about a foot.
Another colorful option is the Black Pearl pepper. This 2006 All-America Selections winner has dark, glossy foliage that changes to a vibrant red as the fruits mature. Other varieties with striking foliage contribution are ‘Purple Flash’ and the classic selections ‘Uchu’ and ‘Fish’.
Other peppers that are a snap to grow are the sweet bell peppers. These plants are adaptable to most growing regions and offer a wide range of colors. The best-known is the traditional bell pepper which has a nice crunch, but there are many others to choose from. Some of the newer varieties have a milder taste than traditional bell peppers. The open-field ‘Playmaker’ produces quality jumbo to extra-large green fruit. This variety has high resistance to bacterial leaf spot races 1-10. It matures in about 75 days after transplanting.
There are several hybrids that make excellent bell peppers. A good choice for northern climates is the ‘Mexibell’. This plant has excellent disease resistance and is adapted to all growing regions of the country. It does not cross-pollinate with nearby bell peppers so it can be grown alongside other spicy selections without fear of introducing unwanted heat. Another hybrid with good all-around characteristics is the ‘Outsider’. This open-field bell pepper variety provides high yields of blocky, extra-large to jumbo green fruit. It has resistance to bacterial leaf spot races 1-3 and is a low-cull-count variety.
Pepper Harvesting
The pepper harvesting process is important in achieving a satisfactory final eating quality. This is especially true of hot peppers, which require careful sorting to remove any fruit that does not reach the required maturity or color. Proper picking, further handling and storage are also critical in avoiding bruising and other damage to the fruit. The availability of clean and suitable materials is also important, such as field crates that are properly sized for easy movement and storage without compression.
For best results, growers should be aware of what varieties and cultivars will perform well in their specific growing areas. Read plant and seed tags for information on mature size, color and shape, hardiness zones and days to maturity, to help find the peppers that will best suit your needs.
Pepper plants need a lot of water and nutrients to develop full-sized fruits. The soil should be well-loosened to provide good root penetration, and mulching is recommended to reduce weed pressure and conserve moisture. Frequent irrigation is important, especially in the heat of summer. A heavy application of fertilizer can damage peppers, so it is important to follow the label recommendations.
Aphids can be a serious problem in pepper production. They feed by sucking pepper sap, which causes the formation of honeydew on the leaves and fruit. This material decreases photosynthesis and can render the fruit unmarketable. The use of proper cultural practices and crop rotation will help minimize pest populations.
Some diseases of peppers can be significant losses, such as anthracnose fruit rot and Cercospora leaf spot. Anthracnose can lead to deformed or shriveled peppers, and it can be prevented by using disease-resistant cultivars, practicing crop rotation, removing crop debris and spraying with fungicides.
The timing of the harvest is important, as it will affect both the final eating quality and the yield of peppers. Most mild peppers can be harvested as soon as they are large enough to eat, while hot varieties will typically need to reach their orange or red coloring before being picked. Harvesting the plants a couple weeks before expected frost will allow them to put all of their energy into finishing ripening the remaining fruits.
Pepper Processing
Pepper plants are a fun addition to the home garden and can be used in recipes for many dishes. These plants will produce well for a long season and are easy to care for. However, they are susceptible to a number of pests and diseases. The best way to prevent these problems is to plant healthy seedlings and use proper cultural practices. Some of the most common pests and diseases include aphids, Colorado potato beetle, and leafminers.
When growing peppers, a soil with good drainage is important. This will prevent the fungus Phytophthora stem rot, which can damage the pepper plants and reduce yields. Another problem with peppers is a bacterial disease called blight, which causes the leaves and fruit to wilt and turn brown. This disease is more prevalent in humid climates and can be prevented by using a light application of nitrogen fertilizer, removing any debris that may have fallen onto the pepper plants, and practicing crop rotation.
Peppers are a warm-season vegetable and must be planted in the spring before the last frost date. They are also susceptible to temperature fluctuations and will drop their blooms if daytime temperatures are too high or if nighttime temperatures stay cool for extended periods. Pepper plants that experience this type of weather will often rebloom later in the summer once temperatures have returned to normal.
The most common types of peppers include bell varieties, sweet cherry, cayenne, and chile varieties. Bell-type peppers are blocky in shape and are either green when immature or red when ripe. They have 3 to 4 lobes and thick flesh. Sweet cherry peppers are globe-shaped and are about 1 1/2 inches across when mature. They are often used in pickled products such as dill spears and relishes. Cayenne peppers are slim and tapered with a length between 3-4 inches. They are used in many hot sauces, salsas, and other culinary dishes.
Chile peppers are the hottest of all peppers. They are usually green when immature, but can be red, orange, yellow or purple when ripe. These peppers are used to flavor food such as soups, stews and grilled meats.
