Starting Seeds: Plant pepper seeds indoors (or in a greenhouse) in the spring in a rich mixture of soil, peat, mature, etc. They need full sun during the day. As they grow, thin the plants out to give them space and then re-pot them individually as they grow larger. Harden off the seedlings by placing them outside in their pots for several days, bringing then inside at night. They are very sensitive to frost. Plant the hardened seedlings in the garden a couple of weeks after the last frost when the ground is warm. Water around the roots and mulch to keep moist.
Planting in the Garden: Plant seedlings 2 feet apart and rows 3 feet apart. Deep beds tolerate closer rows. For best results, dig planting hole, add a scoop of manure, pour in some water, set in your seedling, surround by soil and pat down. This provides everything a young seedling needs: nitrogen, water, soil gently packed around it. Mulch around the plants and between the rows to keep weeds down and keep the soil moist. Sink a 3-foot-tall post next to eat plant, being careful not to injure the roots. As the plant grows, tie it up to the post.
Harvest: Cut peppers with an inch of stem. Eat them fresh or chop them into salsa for freezing or canning. Slice them into thin strips and freeze in plastic bags. Hang them on the vine over a heat source (not too hot) inside the house to dry.
Pests and Disease: To avoid seedlings being damaged by cutworms, wrap small stems in about 2 inches of tin foil. The foil should extend an inch below the soil level and an inch above. This will stop cut works that clip plants right at below the soil’s surface.
Pests and Disease: To avoid seedlings being damaged by cutworms, wrap small stems in about 2 inches of tin foil. The foil should extend an inch below the soil level and an inch above. This will stop cut works that clip plants right at below the soil’s surface.
