Bill Ebbesen via Wikimedia Commons / CC BY-SA 4.0
garden
Pepper (Sweet & Hot)
Capsicum annuum
EdibleMedicinal
Edible Partsfruit
Overview
From sweet bell to fiery habanero, peppers offer the widest flavor range of any single species. All Capsicum annuum varieties (jalapeño, bell, cayenne, poblano, serrano) share the same growing requirements. Loves heat and consistent moisture. Mature, fully-colored peppers contain dramatically more vitamins than green-stage fruit.
Growing Conditions
LightFull Sun
MoistureModerate
Hardiness Zones9 — 11
Height0.8m
Spread0.5m
Growth HabitBushy perennial (grown as annual in cold climates)
LifespanPerennial
Bloom ColorWhite
Pollinator Valuemoderate
Companion Planting & Soil
Good Companions
Avoid Planting Near
Soil pH6 — 6.8
Soil TypeRich, well-drained loam with consistent moisture
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Feb — Mar | Start 8-10 weeks before last frost; needs bottom heat to germinate |
| Cold (1-2) | Transplant | Jun — Jun | Wait for nights above 55°F; protect from wind |
| Cold (1-2) | Harvest | Aug — Oct | Pick green or wait for full color (sweeter, more nutritious) |
| Cool (3-4) | Start Indoors | Jan — Feb | Start very early — peppers are slow |
| Cool (3-4) | Transplant | May — Jun | Soil must be 65°F+ for good growth |
| Cool (3-4) | Harvest | Jul — Oct | Continuous harvest extends production through fall |
| Moderate (5-7) | Transplant | Apr — May | Plant after last frost; stake taller varieties |
| Moderate (5-7) | Harvest | Jul — Oct | Picking encourages more fruit set; ripe colors are sweeter |
| Warm (8-9) | Transplant | Mar — Apr | Plant in spring; provide afternoon shade in peak heat |
| Warm (8-9) | Harvest | Jun — Nov | Long harvest season; some varieties produce 2 years |
| Hot (10+) | Transplant | Feb — Mar | Winter planting for spring harvest; perennial in zone 10+ |
| Hot (10+) | Harvest | May — Dec | Year-round in zone 10+; provide shade in peak summer |
Uses
Culinary
- Fresh, roasted, stuffed, pickled, or fermented (hot sauce)
- Dried and ground into paprika, cayenne, chipotle powders
- Stuffed bell peppers; fresh jalapeño on tacos
Medicinal
- Capsaicin used topically for pain relief and arthritis
- Rich in vitamin C — more than citrus per gram
Other Uses
- Ornamental varieties grown for colorful fruit displays
Safety Notes
Capsaicin in hot peppers can irritate skin and eyes — wear gloves when processing hot varieties.
