Site icon Deep Green Permaculture

Capsicum (Bell Pepper) – Growing Guide

Angelo (admin)

Overview

Description

Capsicums are tender, warm-season plants that are typically grown as annuals in temperate climates, though they can be perennial in tropical regions. The plants grow upright, reaching heights of 45-90 cm (18-36 inches), and exhibit a bushy habit with sturdy, branched stems that may become slightly woody at the base as they mature. The leaves are ovate to lance-shaped, dark green, and smooth, measuring up to 15 cm (6 inches) in length. These leaves are arranged alternately along the stems, providing ample surface area for photosynthesis.

Capsicum plants produce small, five-petaled, star-shaped flowers that are usually white but can sometimes exhibit a faint greenish or purplish hue. These flowers are self-pollinating and appear singly or in clusters at the leaf axils. (the point where the leaf stem joins the branch or stem) Following pollination, the flowers develop into fleshy fruits, known as peppers, which are technically berries. The fruits are initially green and, depending on the variety, mature to a wide range of colors, including yellow, orange, red, purple, and even brown.

The peppers vary in shape and size, with the most common forms being blocky, conical, or elongated. The fruit has a crisp texture with thick walls, making it suitable for a variety of culinary uses, from raw consumption to cooking and stuffing. The flesh of the fruit is juicy and mildly sweet, with no capsaicin, the compound responsible for the heat in other types of peppers.

Capsicum plants thrive in well-drained, fertile soil with a pH range of 6.0 to 6.8 and require full sun to produce optimal yields. They are sensitive to cold temperatures and should be planted outdoors only after the danger of frost has passed. Capsicums are believed to have originated in Central and South America and have been cultivated for thousands of years, valued for their versatility in culinary traditions around the world.

Interesting Facts

  1. Capsicums are often mistakenly called “peppers” despite not being related to the peppercorn plant. The name “pepper” was given by early European explorers who encountered capsicums in the Americas and mistook them for a relative of black pepper, due to their spicy flavor. However, capsicums belong to the Solanaceae (nightshade) family, while peppercorns are from the Piperaceae (pepper) family.
  2. They were cultivated by the Maya and Aztec civilizations over 6,000 years ago. These ancient cultures valued capsicums not only as a food source but also for their medicinal properties and spiritual significance, using them in rituals and as a form of currency.
  3. The species Capsicum annuum includes both mild bell peppers and hot chili peppers. This diversity within the species is due to variations in the presence of capsaicin, the compound responsible for the heat in chili peppers, which is absent in sweet bell peppers.
  4. They are rich in vitamins C and A, especially when fully ripened. A fully ripened red capsicum contains more than twice the vitamin C of an orange.

Basic Growing Information

Capsicums, also known as bell peppers, are a warm-season crop that thrive in temperatures ranging from 21–29°C (70–85°F), with the optimal growing temperature being around 24–27°C (75–81°F). Capsicum plants require consistently warm soil and air temperatures to grow and produce fruit, making them ideal for planting in late spring or early summer, after the last frost has passed.

These plants are particularly sensitive to cold, and temperatures below 15°C (59°F) can inhibit growth, delay flowering, and reduce fruit set. In regions with cooler climates or shorter growing seasons, starting capsicum seeds indoors 8-10 weeks before the last frost date and then transplanting them outdoors once the soil has warmed can help ensure a successful harvest.

Capsicum also requires well-drained, fertile soil rich in organic matter, and consistent watering, with particular care to avoid both water stress and overwatering, which can negatively impact fruit quality. They will not tolerate waterlogged soil, and therefore should be planted in a well draining soil or raised bed.

Planting

Note: Check gardening calendars for the best planting times in your location

In most cases it’s best to start capsicum seeds indoors 8–10 weeks before the last spring frost. The optimum soil temperature for germination is 21–29°C (70–85°F), which is a bit cooler than that stated in the general instructions in the next section below on starting seeds indoors.

Seedlings will emerge in around 8–25 days, and after the seedlings have developed two sets of true leaves they can be transplanted into larger pots around 7-10cm (3-4 in) wide. Seedlings should receive ample light indoors not be allowed to dry out.

How to Start Seeds Indoors: A Quick Step-by-Step Guide

To ensure a successful start to the gardening season, follow these steps to start seeds indoors. This early preparation helps plants get a strong start, ensuring they are well-prepared for transplanting outdoors and giving them the best possible chance for a productive growing season.

  1. Prepare Containers and Soil: Use seed trays, pots, or any small container with drainage holes. Fill them with a sterile, well-draining seed-starting mix or fine potting mix (sift the big pieces out of potting mix with a small garden sieve).
  2. Sow the Seeds: Plant seeds about 0.5 cm (1/4 inch) deep in the soil. Cover them lightly with the mix and very gently press down.
  3. Watering: Water the soil gently to keep it evenly moist but not waterlogged. A spray bottle or small watering can with a fine watering rose works well for this.
  4. Cover the Tray: Cover the seed tray with plastic wrap, a clear plastic lid, or a humidity dome to retain moisture and create a warm, humid environment to help speed up germination.
  5. Provide Warmth: To encourage germination (sprouting), place the covered containers on a heating mat to keep the flat at 24-29°C (75-85°F), or on the warm top of an appliance such as a fridge, until seedlings emerge. Carefully monitor the moisture of the growing medium, as heating mats will dry the mix out faster. After the seedlings emerge, a soil temperature of 21°C (70°F) is best. Warm soil is better than cool.
  6. Light: Once the seeds germinate (usually within 7-14 days), remove the cover and move the seedlings to a location where they receive 12-16 hours of light daily. If natural light is insufficient, use fluorescent or LED grow lights placed about 5-10 cm (2-4 inches) above the plants.
  7. Maintain Moisture and Temperature: Keep the soil moist and maintain a warm environment (around 21°C or 70°F) until the seedlings are ready to be transplanted.
  8. Thinning: Once the seedlings have two sets of true leaves (leaves resembling those of the parent plant, and not the differently shaped pair of dicot leaves that first emerge), they can be transplanted into pots of their own. If growing the seedlings in pots, thin them out by removing the weaker plants, leaving one strong seedling per pot.
  9. Hardening Off: Before transplanting outdoors, gradually acclimate the seedlings to outdoor conditions over a week or two by exposing them to increasing amounts of sunlight and cooler temperatures.

Care and Maintenance

Growing Difficulty

Growing Tips

Companion Plants

Common Pests and Diseases

Harvesting

To maximize the shelf life of harvested bell peppers, store them unwashed in the refrigerator’s crisper drawer at approximately 7.5°C (45°F). They can be stored for two to three weeks in 45° F with 80 to 90 percent relative humidity. This temperature helps minimize water loss and shriveling, allowing the peppers to remain fresh. Storing peppers below 7.5°C can lead to chilling injuries, such as pitting and decay. For home refrigerators, which are typically set around 4.5°C (40°F), fresh, whole peppers will last about one week. Always wash peppers just before use to maintain their quality during storage. Bell peppers can be easily frozen for long-term storage. Start by cutting them into strips, spreading them out in a single layer on a tray to prevent clumping, and freezing them. Once fully frozen, transfer the strips into airtight plastic bags and store them in the freezer. This method preserves their texture and flavor for later use in cooked dishes.

Propagation

Culinary Uses

Capsicums, also known as bell peppers, are highly versatile in the kitchen due to their crisp texture, vibrant colors, and mild, sweet flavor. They can be enjoyed both raw and cooked, making them a staple ingredient in various cuisines around the world.

Raw Applications:
When eaten raw, capsicums add a refreshing crunch and vibrant color to salads, crudité platters, and sandwiches. Their mild sweetness complements tangy dressings and dips, making them a popular choice for appetizers and snacks.

Cooking Methods:

Culinary Preparations:

Cuisines Around the World:
Capsicums are prominent in a variety of cuisines, including:

With their versatility and nutritional benefits, capsicums are a culinary favorite, bringing color, flavor, and texture to countless recipes.

In conclusion, growing capsicums is rewarding for any gardener, offering a colorful and flavorful harvest that enhances various dishes. With proper care, they thrive in home gardens and containers, bringing a vibrant spectrum of peppers to your kitchen. Keep these tips in mind to enjoy abundant capsicum crops all season long.

Please feel free to add any growing tips in the comments below, and also include your climate/hardiness zone if it’s helpful.

References

Exit mobile version