Peppers
Capsicum annuum
A Basic Growing Guide
Description
Peppers are the garden's little fireworks, bursting with flavors ranging from sweet to scorching hot. Native to Central and South America, these colorful delights add a punch to any dish. Whether you're a fan of the mild, crunchy bell pepper or the fiery habanero that can set your taste buds ablaze, there's a pepper for everyone. Plus, they are packed with vitamins A, C, and E, and antioxidants. Fun fact: The heat in peppers comes from capsaicin, measured in Scoville Heat Units (SHU). How hot can you handle?
Some Common Varieties
Bell Pepper: Sweet and crunchy with zero heat. Perfect for stuffing or salads. Scoville Heat Units: 0. We like the “Snack pepper” varieties that come in red, orange, and yellow.
Jalapeño: Medium heat with a deliciously spicy kick, great for salsas and poppers. Scoville Heat Units: 2,500-8,000.
Habanero: Super hot and fruity, for those who love a fiery challenge. Scoville Heat Units: 100,000-350,000. We love the “Pantera” variety.
Banana Pepper: Mildly sweet and tangy, excellent for pickling. Scoville Heat Units: 0-500.
Peppers Through The Season
Planting Instructions
Light Requirements
Peppers need full sun, requiring at least 6-8 hours of direct sunlight per day.
When
Plant peppers in Middle Tennessee after the danger of frost has passed, typically in early to mid-May.
Seed or Transplant?
Peppers are best started indoors 8-10 weeks before the last frost date and transplanted outdoors once the soil has warmed.
Depth
Plant seeds 1/4 inch deep.
Spacing
Space plants 18-24 inches apart.
Growth Habit
Peppers generally have a bushy growth habit and may require staking as they grow. Use small diameter stakes like bamboo so you don’t disturb the root system. Tie the stem loosely with something non-abrasive like these velcro strips or jute twine.
Tending
Watering
Water peppers deeply and regularly, about 1-2 inches per week. Keep the soil consistently moist but not waterlogged.
Common Pests and Treatments
Aphids: Small, green or black insects that cluster on new growth. Spray off with water. Repeat every few days if needed. If pests persist, you can treat with insecticidal soap or neem oil.
Spider Mites: Very small, red or brown mites that cause stippling on leaves. Use insecticidal soap and increase humidity around plants.
Pepper Weevils: Small, black or brown beetles that bore into fruit. Use neem oil and remove affected fruits.
More info on controlling pepper pests in Tennessee can be found here.
Common Diseases and How to Treat
Blossom End Rot: Dark, sunken spots on the bottom of fruits. Prevent with consistent watering and adequate calcium.
Powdery Mildew: White, powdery spots on leaves. Treat with sulfur or potassium bicarbonate spray and ensure good air circulation.
Bacterial Spot: Small, dark, water-soaked spots on leaves and fruits. Remove affected plants and use copper-based fungicides.
Feeding/Fertilizing
Apply a balanced organic fertilizer every 3-4 weeks, such as GardenTone.
Pruning
Pruning is generally not necessary for peppers, but removing any damaged or diseased leaves can help improve air circulation and plant health. Pinching off the growing tips or even the first sets of blossoms and small fruit can encourage bushier growth, which can mean more pepper production later in the season.
Harvesting
When
Harvest peppers when they reach their desired size and color. Bell peppers can be picked green or left to mature to red, yellow, or orange. Hot peppers are usually harvested when they turn their mature color (red, orange, or yellow).
How
Cut the fruit from the plant using a sharp knife or pruners, leaving a small stem attached. Regular harvesting encourages more fruit production.
Then What?
After harvesting, peppers should be stored in a cool, dry place. Regular harvesting will promote continued fruiting throughout the growing season.
Recipes using Peppers
Roasted Red Peppers (Eat them or jar them for later!)