Harvest sweet peppers when they reach full size, the fruit walls are firm, and the peppers are still in the green or yellow state otherwise, allow them to ripen further for red or orange peppers. When starting from seed, expect 100 to 120 days to maturity. Peppers should be ready for harvest in about 70 to 85 days after transplanting.
Mulching can help to retain consistent soil moisture, conserve water, and reduce weeds.
During fruit development, maintain uniform soil moisture and do not allow the soil to dry out in between watering.
The critical period for moisture is during fruit set and fruit development. Water sufficiently to moisten the soil to a depth of at least 6 inches. Water the garden to provide a uniform moisture supply to the crop. If fertilizer is broadcast, avoid burning the plant foliage by watering overhead after the application to wash the fertilizer granules off the leaves. To avoid burning the roots, place side-dress fertilizer 4 to 6 inches away from the plants. Side dress another 5 pounds per 1000 square feet or ½ lb per 100 square feet three to four weeks after that. A pint is roughly equal to a pound for most fertilizers. For smaller gardens, use ½ pound of calcium nitrate fertilizer per 100 square feet or 30 feet of row. Side dress 5 pounds of calcium nitrate (15.5-0-0) per 1000 square feet or 300 feet of row three to four weeks after planting. Working the fertilizer into the soil ensures that the nutrients are available to the plants when they are seeded or transplanted. Broadcast the fertilizer evenly and incorporate it into the soil by tilling or disking to a depth of around 6 inches. Follow the results of a soil test to maintain a soil pH between 6.0 and 6.5.Īpply preplant fertilizer according to soil test recommendations. For more information, see HGIC 1652, Soil Testing. A soil test is always the best method of determining the fertilization needs of the crop. Peppers require moderate amounts of fertilizer. Other Hot Peppers : Carolina Reaper, Ghost Pepper, Scotch Bonnet, Poblano (called Ancho when dried), Serrano.Cayenne: Carolina Cayenne, Charleston Hot, Long Slim Cayenne, Super Cayenne II.Jalapeno: Jalapeno M, Tula, Mitla, Fooled You.Banana Peppers : Sweet Banana, Cubanelle, Banana Supreme, Biscayne, Key Largo.Bell Peppers: Capistrano, Jupiter, Plato, Antebellum, Valencia, Vanguard.Justin Ballew, ©HGIC 2020, Clemson Extension Recommended Cultivars Jalapeno peppers range from 2,500 to 8,000 SHU while the hottest pepper in the world (as of 2020) with an average of 1.64 million SHU is the Carolina Reaper, which was bred in Rock Hill, SC.Ĭarolina Reaper peppers in a variety of colors, grown in Rock Hill, SC. The higher the number of SHU, the hotter the pepper is. The heat of peppers is measured by the Scoville Heat Scale, which uses Scoville Heat Units (SHU)to represent capsaicin content. Hot peppers include the jalapeno, habanero, cayenne, large cherry, and tabasco. Mild peppers include bell, banana, pimento, and sweet cherry. Peppers are classified according to their degree of hot or mild flavor. Avoid areas that have had eggplant, tobacco, pepper, tomato, or Irish potato planted in the previous year. Select a well-drained, loamy, or sandy loam soil for planting. Pimento peppers require 18 to 24-inch spacing in the row. Peppers should be spaced 12 inches apart in the row. Piedmont: Abbeville, Anderson, Cherokee, Chester, Chesterfield, Edgefield, Fairfield, Greenville, Greenwood, Kershaw, Lancaster, Laurens, Marlboro, McCormick, Newberry, Oconee, Pickens, Saluda, Spartanburg, Union, and York Counties.Ĭoastal Plain: Aiken, Allendale, Bamberg, Barnwell, Beaufort, Berkeley, Calhoun, Charleston, Clarendon, Colleton, Darlington, Dillon, Dorchester, Florence, Georgetown, Hampton, Horry, Jasper, Lee, Lexington, Marion, Orangeburg, Richland, Sumter, and Williamsburg Counties.
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