Peppers are great tasting and versatile as well as easy to grow, this packet contains an array of colours therefore the produce is a mystery. When growing the plant looks very vibrant and luscious therefore makes a nice addition to the home as well as outdoors. Peppers, like all plants, should be protected from cold spells by polythene. Pepper plants like to climb walls and fences, if they're kept indoors it is advised that a trellis is provided.
Pepper plants are thirsty plants but hate to have water logged soil that clogs up their roots so make sure there is enough drainage.
GROWING TIPS
Plastic Mulch.
To get an early start with your peppers, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the plants grow.
To get an early start with your peppers, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the plants grow.
Companion Planting.
If you practice this technique, try planting peppers near tomatoes, parsley, basil, and carrots. Don't plant peppers near fennel or kohlrabi.
If you practice this technique, try planting peppers near tomatoes, parsley, basil, and carrots. Don't plant peppers near fennel or kohlrabi.
Staking.
Peppers are easily damaged when laden with fruit. For support, tie the plants to stakes using old nylons, which have some 'give' as the stems enlarge. Don't use wire twist-ties or twine which will gradually choke off or even snap the stem.
Peppers are easily damaged when laden with fruit. For support, tie the plants to stakes using old nylons, which have some 'give' as the stems enlarge. Don't use wire twist-ties or twine which will gradually choke off or even snap the stem.
peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers can be harvested at any stage of growth, but their flavor doesn't fully develop until maturity. This creates a dilemma for the home gardener.
Frequent harvesting increases yields, often at the sacrifice of flavor. If you continually pick the peppers before they mature, the plants will continue to produce fruit in their quest to develop viable seed.
Allowing fruits to fully ripen enhances flavor, often at the sacrifice of yields. Plus, you will have to wait until late in the season before harvesting table-ready peppers.
To avoid this dilemma, and if you have enough garden space, plant at least two of each pepper variety you've selected. Allow one plant of each variety to fully ripen to maturity, and harvest the other throughout the season. Also, when picking peppers, refrain from tugging on the fruit, which may break off a branch or even uproot the entire plant. Use a sharp knife or garden shears to cut the tough stem.
To avoid this dilemma, and if you have enough garden space, plant at least two of each pepper variety you've selected. Allow one plant of each variety to fully ripen to maturity, and harvest the other throughout the season. Also, when picking peppers, refrain from tugging on the fruit, which may break off a branch or even uproot the entire plant. Use a sharp knife or garden shears to cut the tough stem.
Freezing.
This is the easiest storage method, but the peppers will be soft when thawed. The flavor is retained, however, so use frozen peppers primarily for adding 'spice' to soups, stews, and sauces. If you stuff the peppers before freezing, you'll have a ready-made dinner, perfect for the microwave.
This is the easiest storage method, but the peppers will be soft when thawed. The flavor is retained, however, so use frozen peppers primarily for adding 'spice' to soups, stews, and sauces. If you stuff the peppers before freezing, you'll have a ready-made dinner, perfect for the microwave.
Pickling.
Peppers can also be preserved by canning them, but they're low-acid fruits and thus require canning under pressure. It's easier to pickle peppers as you would cucumbers in a crock filled with a simple brine of four cups of water, four cups of vinegar, and 1/2 cup of pickling salt. Add a clove or two of garlic and some fresh herbs for added flavor.
Peppers can also be preserved by canning them, but they're low-acid fruits and thus require canning under pressure. It's easier to pickle peppers as you would cucumbers in a crock filled with a simple brine of four cups of water, four cups of vinegar, and 1/2 cup of pickling salt. Add a clove or two of garlic and some fresh herbs for added flavor.
Drying.
This method works best with the thin-walled hot peppers, particularly the smaller varieties that can be dried whole right on the plant. The key to drying peppers is doing it slowly to retain their color and flavors.
This method works best with the thin-walled hot peppers, particularly the smaller varieties that can be dried whole right on the plant. The key to drying peppers is doing it slowly to retain their color and flavors.
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