The following tips are courtesy of Home Depot's Garden Club. Click on the source link at the end of the post to join.
Peppers are easy to grow in the garden and containers and thrive in long, hot summers with a weekly watering of 1-2”.
Huge, sweet red bells, mildly hot Anaheims, petite purple sweets, and wildly hot yellow habaneros – take your choice or plant them all in the garden or containers.
Peppers love hot weather, so pepper transplants, seeds and seedlings should be set out only after soil temperatures are above 65 degrees. Once the plants have flowered, give them a dose of Epsom salts (magnesium) to produce bigger peppers and more of them.
A note about hot peppers. Be mean to them, especially as they approach maturity. Quit watering as much, and don’t worry if leaves go limp in the afternoon sun. Lack of moisture concentrates the capsicum in the pepper, raising the heat level.
- To speed germination, place the seeds between a few damp paper towels and put in a zippered plastic bag in a warm place. The top of the refrigerator works fine.
- Add a 1” layer of compost over the planting bed, or scratch an organic vegetable fertilizer into containers before planting.
- As soon as the pepper seeds sprout, carefully plant them in individual containers or directly into the ground spaced 12-18” apart.
- Water deeply, 1-2” every 5-7 days, unless plants are in containers, which require more frequent watering.
- When flowers appear, scratch a tablespoon of Epsom salts around the base of each pepper plant. Or spray the tops and bottoms of leaves with 1 tablespoon of Epsom salts mixed with 1 quart of warm water.
- Mulch flowering plants with 2” of organic mulch.
- Cage or stake plants as they grow taller and begin producing peppers.
Another excellent post about growing peppers
