Capsicum annuum • Sweet Pepper
Capsicums (Bell Peppers) are a joy to grow. Starting green, they mature into brilliant shades of red, yellow, orange, and purple, getting sweeter as they turn color. They are versatile in the kitchen, eaten raw or cooked, and are perfect for container gardens or raised beds.
They love heat. Start seeds indoors 8 weeks before last frost. Use a heat mat if possible. They germinate best at 25°C+ (77°F+).
Wait until nights are consistently warm (above 15°C/60°F) before planting out. Stake them at planting time to prevent brittle branches snapping.
Mulch retains moisture and keeps roots cool. Consistent watering prevents blossom end rot. Pinch the first flowers to encourage a bigger plant.
It takes patience for peppers to turn red. They can be green for weeks before suddenly changing color. Wait for the sweetness!
Vitamin C powerhouse. Per 100g Red Pepper:
One of the highest sources of Vitamin C, helping to strengthen the immune system and fight illness.
High levels of Vitamin A and carotenoids support healthy vision and night sight.
Can slightly increase metabolic rate (thermogenesis), though less than their spicy chili cousins.
Black patch on bottom. Caused by calcium deficiency due to irregular watering. Mulch and water consistently.
They love the sap. Wash off with a strong jet of water or use neem oil spray.