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.

Location & Sunlight:
Plant in an open garden bed, raised bed, or container with full sun exposure (6–8+ hours daily). Hot Lemon Peppers thrive in warm, sunny conditions and require consistent heat to develop their signature citrus heat and flavor. Choose a location protected from cool winds. Morning sun with sustained warmth throughout the day is ideal.

Soil:
Prefers loose, well-draining, fertile soil enriched with compost or aged manure. Maintain slightly acidic to neutral soil with a pH of 6.0–6.8. Avoid heavy clay soils; amend with compost, perlite, or sand to improve drainage and root health.

Watering:
Water regularly to keep soil evenly moist, but avoid waterlogging. Provide 1–1.5 inches of water per week, divided into 2–3 deep waterings. This equals approximately ¾–1 gallon per plant per watering, depending on temperature. Water at the base of the plant to reduce disease risk and prevent leaf spotting.

Fertilizer:
Use a balanced or pepper-specific fertilizer such as 5-10-10 (NPK). Apply 1 tablespoon per plant every 2–3 weeks once flowering begins. Avoid excess nitrogen, which promotes leaf growth at the expense of flower and fruit production.

Support:
Plants are moderately compact but may benefit from light staking or a small cage as fruit sets increase. Support helps prevent branches from bending or breaking under the weight of multiple peppers.

Harvest:
Ready to harvest in 75–85 days. Pick peppers when they turn bright yellow for full citrus flavor and heat. Hot Lemon Peppers are thin-walled, very hot, and prized for salsas, sauces, drying, and adding a sharp lemon-like heat to dishes.

Location & Sunlight:
Plant in an open garden bed, raised bed, or large container with full sun exposure (6–8+ hours daily). Bell peppers thrive in warm conditions and need consistent sunlight for proper fruit development. Choose a sheltered location protected from strong winds. Morning sun with steady warmth is ideal.

Soil:
Prefers well-draining, fertile loamy soil enriched with compost or aged manure. Maintain slightly acidic to neutral soil with a pH of 6.0–6.8. Avoid heavy clay soils; amend with compost or perlite to improve drainage and root growth.

Watering:
Water consistently to keep soil evenly moist but not waterlogged. Provide 1–1.5 inches of water per week, split into 2–3 deep waterings. This equals roughly ¾–1 gallon per plant per watering, depending on temperature. Water at the base to prevent leaf diseases and blossom end rot.

Fertilizer:
Use a balanced fertilizer such as 5-10-10 (NPK) or a pepper-specific fertilizer. Apply 1 tablespoon per plant every 2–3 weeks once flowering begins. Avoid excessive nitrogen, which promotes leafy growth instead of fruit production.

Support:
Plants are compact but benefit from light staking or small cages, especially once fruits begin to form. Support helps prevent branches from bending or breaking under the weight of peppers.

Harvest:
Ready to harvest in 70–75 days. Pick peppers while they are firm and glossy green for classic bell pepper flavor, or leave them on the plant longer to ripen to red for a sweeter taste. Green bell peppers are crisp and mild, perfect for salads, stir-fries, and cooking.

Location & Sunlight:
Plant in an open garden bed, raised bed, or container with full sun exposure (6–8+ hours daily). Jalapeño peppers prefer warm conditions and steady sunlight to produce consistent yields and develop mild heat. Choose a location sheltered from strong winds. Morning sun with all-day warmth is ideal.

Soil:
Prefers well-draining, fertile loamy soil enriched with compost or aged manure. Maintain slightly acidic to neutral soil with a pH of 6.0–6.8. Avoid compacted or heavy clay soils; amend with compost or perlite to improve drainage and root development.

Watering:
Water regularly to keep soil evenly moist but not soggy. Provide 1–1.5 inches of water per week, divided into 2–3 deep waterings. This equals about ¾–1 gallon per plant per watering, depending on weather. Consistent watering helps maintain mild heat and prevents bitterness.

Fertilizer:
Use a balanced or pepper-specific fertilizer such as 5-10-10 (NPK). Apply 1 tablespoon per plant every 2–3 weeks once flowering begins. Avoid excess nitrogen, which can reduce fruit production and increase leaf growth.

Support:
Plants are compact and sturdy but may benefit from light staking or a small cage once fruits begin to set. Support helps keep branches upright under the weight of multiple peppers.

Harvest:
Ready to harvest in 70–75 days. Pick peppers when they are firm, glossy green for the mildest heat and classic jalapeño flavor. Allowing peppers to mature longer may increase heat slightly. Mild jalapeños are ideal for fresh eating, stuffing, grilling, pickling, and salsas.