Why Grow Peppers?
Peppers are a diverse and rewarding crop, ranging from the mild sweetness of bell peppers to the intense heat of habaneros. Well-suited for warm climates, they are easy to grow and can be enjoyed in a variety of ways, including fresh, dried, pickled, or transformed into flavorful sauces.
With so many varieties available, there are now plenty of options that offer great flavor without the heat, such as Nadapenos (heatless jalapeños) and Habanadas (heatless habanero). These are two of my favorites and are easy to grow.
Best Growing Conditions
- Sunlight: Full sun (at least 6–8 hours per day)
- Soil Type: Well-draining, nutrient-rich loamy soil with a pH of 6.0–7.0
- Water Needs: 1–2 inches per week; consistent moisture is key, but avoid waterlogging
- Temperature & Climate:
- Peppers thrive in warm temperatures (70–85°F)
- Sensitive to frost; best grown in USDA zones 4–11 with protection in cooler regions
Planting Instructions
- When to Plant:
- Start seeds indoors 8–10 weeks before the last frost (you can check your frost dates here: Farmer's Almanac)
- Transplant outdoors after the last frost when temperatures stay above 55°F at night
- Starting from Seeds vs. Transplants:
- Starting from seed allows for a wider variety selection
- Transplants give a head start and mature faster
- Spacing & Depth:
- Space plants 12–18 inches apart, with rows 24–36 inches apart
- Plant at the same depth as the nursery container
Care & Maintenance
- Watering Tips: Deep, consistent watering; avoid wetting leaves to prevent disease
- Fertilizing Needs:
- Use compost or a balanced fertilizer at planting
- Low nitrogen fertilizers are best to encourage fruiting instead of excessive leaf growth
- Pruning & Support:
- Staking or caging helps support heavier fruiting varieties such as bell peppers
- Remove early flowers to encourage stronger plant development
Common Pests & Diseases
- Pests to Watch For: Aphids, spider mites, flea beetles
- Control with neem oil, insecticidal soap, or beneficial insects (ladybugs)
- Diseases & Prevention:
- Blossom end rot, bacterial leaf spot, and powdery mildew
- Prevent with crop rotation, proper spacing, and watering at the base
Harvesting & Storage
- When to Harvest:
- 60–90 days after transplanting, depending on variety
- Peppers can be picked green or left to ripen fully for more flavor
- Best Harvesting Methods:
- Use scissors or pruners to cut peppers off the plant, leaving a short stem attached
- Storage & Preservation:
- Store fresh peppers in the fridge for up to two weeks
- Can be dried, pickled, frozen, or made into hot sauces
Bonus Tips & Fun Facts
- Pepper plants are perennials in warm climates and can be overwintered indoors. I always dig up a few and put in my greenhouse.
- Sweet peppers turn different colors as they ripen, increasing in sweetness
- Capsaicin, the compound that makes hot peppers spicy, is concentrated in the white membranes inside the fruit