Hot Peppers are perhaps the most used international vegetable. Their intense flavor adds zest to sauces, salads, soups, stews, dips and dried seasonings. They can be pickled or threaded on string and dried when ripe for a colorful, edible ornamental. Peppers are green turning red.
Sowing: Start seeds indoors in a sunny, warm location 7-8 weeks before the last spring frost. Transplant to a sunny, well drained location in the late spring after the soil has warmed. Loosen soil with a spade or fork, fertilize with vegetable food and water thoroughly. Great in containers and sunny flower beds.
Care: Keep soil moist, weed free, feed every 4-6 weeks.
Harvest: To avoid injuring plants, carefully cut or snap off fruits along with a short piece of stalk. Full size hot peppers can be picked at any color, but are spiciest when red.
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FROM OUR SEED CATALOG:
- (OP) Thick walled, dark-green fruit maturing to red. Averages 3” x 1
- 1/2” in size. Tapered to a blunt tip. Pungency rating: 4,000-5,000.
- 70-75 days.
4,000 s. 21-26 days 72F. Sow on sterilized soil and - cover seed. Needs warm temperature for germination. Transplant after
- first true leaves open. Grow at 62F night temperature and 70F days.
More information:
Planting
Depth
| Seed
Spacing
| Spacing
between
Rows
| Days to
Germination
| Spacing
after
Thinning
| Days to
Maturity
| 1/4" /
6 mm
| 2" /
5 cm | 24-30" /
61-76 cm | 14-21 | 18-24" /
46-61 cm | 75-85* |
*From setting transplants into the garden
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