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Scientific Name

Capsicum spp.

Crop Culture

Peppers, including both sweet and hot varieties, are warm-season vegetables that require full sun and warm temperatures. They grow best in well-drained, fertile soil with a pH of 6.0-6.8. Amend the soil with compost or a balanced fertilizer before planting.

Start pepper seeds indoors about 8-10 weeks before the last frost date. Transplant outdoors when the danger of frost has passed and daytime temperatures consistently exceed 70°F (21°C).


Transplant seedlings 18-24 inches apart in rows 24-36 inches apart. Peppers benefit from staking or caging to support their growth, especially as the fruit begins to develop. Keep the soil consistently moist but not waterlogged. Mulching helps retain soil moisture and control weeds.

Grow Guides

For more detailed information on growing peppers, including specific varieties and care tips, refer to our comprehensive pepper grow guide.

Diseases, Insects, and Weeds

Common pests include aphids, pepper weevils, and spider mites. Diseases like bacterial spot, blossom end rot, and fungal infections can also affect peppers. Use appropriate organic or chemical treatments to manage pests and diseases. Proper spacing and good air circulation help prevent many diseases.


Harvest peppers when they reach the desired size and color. Sweet peppers are typically harvested when they are green or red, while hot peppers vary widely depending on the variety. Use a sharp knife or scissors to cut the peppers from the plant, leaving a short amount of stem attached.

Storage and Preservation

Store peppers in the refrigerator for up to a week. For longer storage, peppers can be dried, pickled, or frozen. Roasting and then freezing peppers is also a popular method for preserving their flavor.