Peppers come in various shapes and sizes and are packed with vitamin C – Yellow and Red peppers contain more than double the vitamin C of a green pepper. Taste also varies from bitter to sweet to spicy. Peppers can be used in a variety of culinary applications, Roast stuffed peppers are a favourite of ours.
Preparation
Add some compost as Peppers require a well-balanced nutrient intake.
Sowing
Peppers do not like the cold, so plant out your seedlings after the last of the spring frosts. The soil temperature should be at least 65°F. Leave about 45cm between plants.
Position
Place in a part of your garden that receives at least 8 hours of sunshine every day. Some peppers don’t like very high temperatures.
Soil type
The soil should be well drained.
Tending
Do not use a high nitrogen content feed as this will result in less produce and more leaves. Keep the soil moist but not sodden.
Harvesting
Cut ripe peppers 1cm above their lid. If you have some unripe peppers when the first frost is due, then cut the plant, bring it inside, and allow the peppers to finish ripening inside.
If you found this article helpful, consider sharing it with others who may enjoy the benefits of home gardening.