Peppers

Location & Sunlight: Plant in full sun (6+ hours daily). Can tolerate light afternoon shade in very hot regions but should not be under trees that block airflow. Works well in raised beds or 3+ gallon containers.

Soil: Well-drained sandy or loamy soil enriched with compost. pH range 6.2–7.0. For compacted soil, add perlite or coarse sand to loosen.

Watering: Water deeply once or twice weekly, about 1 gallon per plant each time. In hot spells, increase to 3 times weekly. Allow the top 1 inch of soil to dry slightly between waterings.

Fertilizer: Use a balanced fertilizer such as 5-10-10. Apply 1 tablespoon around the base every 3–4 weeks. Avoid too much nitrogen, as it makes lush leaves but fewer peppers.

Support: As peppers grow and get heavy, stake plants with small bamboo sticks or pepper cages.

Harvest: 70–85 days; harvest green for mild flavor or let ripen to red for full heat and sweetness. Each plant can produce dozens of peppers in a season.

Location & Sunlight: Prefer full sun (6–8 hours daily) in open areas. Shelter from strong winds to prevent branch breakage.

Soil: Rich, well-drained loam with compost added. pH 6.2–7.0.

Watering: Provide 1–1.5 gallons per plant twice weekly. Keep soil evenly moist for consistent fruit size.

Fertilizer: Use a balanced fertilizer (10-10-10) every 2–3 weeks. Add extra phosphorus at flowering to promote fruit set.

Support: Stake or cage plants once fruits begin to weigh down branches.

Harvest: 70–75 days. Pick green for classic bell pepper taste or let ripen to red for sweeter flavor. Fruits are large, blocky, and excellent for stuffing, roasting, or fresh use.

Location & Sunlight: Require full sun (6+ hours). Excellent for garden rows or containers (at least 3 gallons).

Soil: Well-draining sandy loam, pH 6.0–6.8. Enrich with compost before planting.

Watering: Provide 1 gallon per plant every 2–3 days. Keep soil consistently moist but not waterlogged. Mulching helps maintain even moisture.

Fertilizer: Start with 5-10-10 fertilizer at transplanting. Continue feeding every 3 weeks, or use liquid feed (fish emulsion/seaweed). Avoid high nitrogen, which delays fruiting.

Support: Plants are compact but may still need a small stake for heavy yields.

Harvest: 70–80 days. Fruits are 3–4 inches long, thick-walled, and mildly hot compared to standard jalapeños (~3,000–5,000 Scoville units). Great for stuffing or salsas.