Peppers: Heat Lovers With Endless Variety
Peppers are among the most diverse crops in the garden. From sweet Italian frying peppers to face-melting Carolina Reapers, from tiny bird's eye chilies to massive bell peppers, there is a pepper for every palate and every purpose.
Sweet Pepper Varieties
- Bell peppers: The classic. Green (immature), red, yellow, or orange when ripe. Heavy feeders that need warm conditions.
- Italian frying peppers: Long, thin-walled, sweet when fried in olive oil. Try Jimmy Nardello or Corno di Toro.
- Shishito/Padron: Small, usually mild (one in ten is spicy), perfect for blistering in a hot pan.
- Banana peppers: Mild, tangy, great for pickling and sandwiches.
Hot Pepper Varieties
- Jalapeno: The workhorse hot pepper. Moderate heat, thick walls, perfect for stuffing and pickling.
- Serrano: Hotter than jalapeno, excellent for fresh salsa. Does not need to be peeled.
- Cayenne: Thin-walled, easy to dry. The basis for most dried chili flakes and powder.
- Habanero: Serious heat with fruity, tropical flavor. Essential for Caribbean and Yucatecan cuisine.
Growing Requirements
Peppers are tropical plants that need warmth and patience. Start seeds 8-10 weeks before last frost. Transplant after soil temperatures reach 65 F (18 C). Full sun, rich soil, and consistent watering produce the best results. Do not rush — peppers planted in cold soil stall and may never recover.
Common Problems
Blossom drop occurs when temperatures exceed 90 F (32 C) or drop below 55 F (13 C) at night. It is temporary — fruit set resumes when temperatures moderate. Blossom end rot (dark spots on the bottom) indicates inconsistent watering, not calcium deficiency. Mulch and water regularly to prevent it.
Track your pepper varieties and heat levels in Seedtojar to find your family's favorites and plan next year's crop.