Peppers are another one of those plants that can be a booger to start from seed.  Once you master it, though, it’s like the gardener’s version of creating fire {picture that scene when Tom Hanks finally gets a fire going on Castaway}.  The key, I think, is to make sure that they stay nice and warm while they are growing.  They like warm soil, warm leaves–who knows, maybe that’s why they end up being so warm on the tongue?

I grow peppers for salsa, and other canning recipes, but I also like to dice them, freeze them, and then toss them as needed into soups, stir fry, etc. as needed throughout the year.  I don’t know about you, but paying $.79 for one of those suckers {on a good day} seems silly when they will grow so nicely right in my backyard.

I like to grow enough peppers that I have a wide selection of “heat” to choose from.  Here are a couple of my favorites:

• Ancho/Poblano {mildly hot}
• Italian Marconi Golden {sweet peppers}
• Sweet Cherry Blend {again, sweet}
• Early Jalapeno {a little heat, but not too much}
• Sweet California Wonder {your standard bell pepper grocery store type pepper}

How to Grow Peppers from Seed:

To start peppers from seed, know first off, that they are slow growers.  That’s a lot of the reason I start them so early.  Also, as I mentioned above, they like nice warm dirt, kind of like tomatoes.  So, fill your containers with grow medium, water them well, and push the seeds down about 1/4″ deep.  Cover the seeds with dirt.  Set your grow light about 3″ above the soil line of the containers.  This will heat up the soil, just the way zee peppers like it.  Maintain that height {3″ from the top of the plant} throughout the growing process.  Peppers do not tolerate abuse, so water them regularly, but do not let them sit in soggy soil.

If you start them this early, as I do, you’ll likely need to transplant them to larger pots and place them back under the grow lights.  You’ll know when the seedling starts to look a little crowded that it is time that they get transferred to a “big boy bed” or, if you are looking for more literal:  a larger pot.

Peppers will not tolerate low temperatures so wait to transplant them outside until the danger of the last frost has passed and daytime temperatures are at least 65 degrees.  When you do transplant them, they will benefit from some reinforcement.  Tomato cages work great.

When are Peppers Ready to Harvest?

Harvest peppers when they have reached full size and developed to desired color.  To harvest peppers, cut them off at the stem using a sharp knife.  I highly recommend wearing gloves if you are harvesting the hotter varieties, as unknowingly touching your face or eyes after handling peppers is not a very fun lesson to learn.  While most of the heat is in the seeds, there is certainly still some present in the skin of the pepper.

Random Facts That Will Impress No One:

Bell peppers are the only member of the pepper family that do not produce capsaicin, the chemical that causing burning and hot sensations in the pepper.

Capsaicin, found in hot peppers, is a great anti-inflammatory.  It can help with sore muscles and pain.

Christopher Columbus brought chilies back from the Caribbean.  He named them “peppers” because of their bite…similar to pepper{corns}.

Do you start your peppers from seed?

~Mavis

P.S. For a gardeners take on pepper recipes, check out Tender by Nigel Slater.  It’s packed full of over 400 recipes that come straight from the garden.