Pepper

Growing Conditions

Peppers need warm soil and warm nights to produce well. Soil below 60°F stunts growth; nighttime temperatures below 55°F during flowering cause blossom drop. Full sun is essential. They are more tolerant of heat than tomatoes and continue producing well through hot summers.

Cold climates: Start indoors 8–10 weeks before last frost. Transplant when soil is thoroughly warm and nighttime temperatures are consistently above 55°F — late May to early June in Zone 5. Choose shorter-season varieties for reliable production before first fall frost.

Warm climates: Long season allows full colored-pepper production without rushing. Start indoors and transplant after last frost.

Sowing & Planting

Start seeds at 80°F–85°F for reliable germination — peppers are slow to germinate in cool conditions. Transplant at 8–10 weeks old, 18–24 inches apart. Harden off thoroughly. Like eggplant, pinching the first flower bud encourages establishment before fruiting.

Care & Maintenance

Water consistently — 1–1.5 inches per week. Irregular watering causes blossom end rot. Mulch to retain moisture and moderate soil temperature. Feed with balanced fertilizer at planting and again when flowering begins. Avoid excess nitrogen late in the season — it promotes foliage over fruit. Stake larger varieties.

Common Problems

Blossom drop in cool nights or extreme heat — a temperature issue, not a pest. Blossom end rot (dark, sunken spot at fruit base) from calcium deficiency caused by irregular watering — water consistently. Aphids cluster on new growth — knock off with water or treat with insecticidal soap. Sunscald — white, papery patches on fruit exposed to intense sun — more common after excessive leaf removal.

Harvest

Harvest sweet peppers green (immature) or colored (ripe). Green peppers are firm and slightly bitter; fully ripe peppers are sweeter and more nutritious. All peppers start green and change to their mature color — red, yellow, orange, or brown depending on variety. Harvest hot peppers at the size and color indicated for the variety. Cut with scissors or pruning shears; pulling can damage plants. Regular harvesting keeps plants producing.

Varieties

Sweet bell peppers (California Wonder, King of the North for short seasons) produce the large blocky fruit familiar from grocery stores. Frying peppers (Jimmy Nardello, Lipstick) are thinner-walled, sweeter, and earlier than bells. Hot peppers range from mildly spicy (Anaheim, Poblano) to moderate (Jalapeño, Serrano) to very hot (Cayenne, Thai, Habanero). For Zone 5, choose varieties with 70–75 days to maturity for reliable colored-pepper production before frost.