Secrets to Success »
Plant peppers in full sun (six or more hours of sun per day).
Peppers are very cold-sensitive. Begin planting two weeks after the last frost. If you plant early, cover with a row cover for frost protection and extra warmth.
Peppers need a steady supply of moisture for good fruit development. Water regularly for the plants to produce the most peppers. To help keep the soil moist, mix compost into planting holes, and mulch around plants.
Pepper branches are brittle. Stake plants as fruits start to form, tying pepper-laden branches to stakes, or use small tomato cages for support.
Fertilize regularly with Organic Vegetable Plant Food.
Fresh peppers are easy to grow in containers.
Harvest and Use »
Snip peppers from the plants with a sharp knife or clippers, leaving a small portion of stem attached. Rinse and dry; store in the refrigerator. The more peppers you pick, the more you’ll get. Peppers are packed with Vitamins A and C—twice the vitamin C of an orange! Slice peppers into fresh salads, salsa, or stir-fry to add fantastic crunch and sweetness.
To string red peppers, thread through pepper stems and hang in a warm spot with low humidity until fruits dry. Red peppers dry best.
Try These Garden Companions »
Sweet onion, Thai basil, squash, and cherry tomatoes for stir-fry.
Different types of peppers to taste the flavors and types available: sweet, hot, mildly hot, pickling, and stuffing types.
Cilantro, tomatoes, and onions—all the ingredients you need for creating garden fresh salsa.
Low growing flowers such as petunias and marigolds—colorful-fruited peppers look great tucked into flower beds.