Chili Red - Small peppers grow upright in colorful clusters, creating a striking visual against the dark green foliage. Peppers ripen from light green to red, becoming hotter as they color up. This is a very prolific plant, producing intensely hot chili peppers perfect for Thai and Asian dishes.
Big Chili - An excellent large 20 cm (8 in) long Pepper with thick flesh and low pungency (about a third of Jalapeno’s). Fruit mature green to red, but are used mostly as green. A very heavy producer!
Light requirements Full sun.
Planting Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)
Soil requirements Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.
Water requirements Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.
Frost-fighting plan Pepper is a hot-weather crop. A light frost will damage plants, and temps below 10ºC slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.
Common issues Plants drop flowers when daytime temps soar above 30º C. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.
Harvesting Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colours at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.
Storage Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.
