by Emma Cooper

Created on: July 19, 2007   Last Updated: April 22, 2009

Most cultivated peppers (both hot and sweet) are Capsicum annum. There are many varieties, differing in heat, color, shape and size. The familiar green bell pepper is only the tip of the iceberg.

Pepper plants have dark green leaves and white, star-shaped flowers. Many fruit prolifically, and the fruits change color as they ripen, making for a very decorative plant.

Peppers are grown in much the same way as tomatoes. In climates with cold winters, seeds should be sown in late winter or early spring so that plants are well grown by the time the risk of frost has been planted out. Choose the right variety for your climate some varieties are specially bred to produce ripe fruits even in short summers.

In marginal climates, peppers will be happiest with protection and make good greenhouse plants. They are happy in containers and will fruit happily on a sunny windowsill. Good light is key peppers grow visibly faster with more light.

Plants need plenty of water. Once the plant starts to flower it will need regular feeding with a tomato feed (high in potash) to encourage fruiting, especially if grown in a container. Plants are self-fertile (although they will also cross-pollinate readily) but if grown under cover they may need help with pollination simply tapping the flowers gently will distribute the pollen and help ensure a good crop.

Once fruits start to form they swell quickly. Their color depends on the variety, but usually they start green and ripen to a warmer color - often orange or red. You can pick and eat the peppers at any stage, and picking the fruit while its green will encourage the plant to grow more.

Generally grown as annuals, peppers are actually perennial plants that will survive overwinter if given the right conditions. They need to be kept frost-free and supplied with plenty of light to prevent leaf-drop. Don't over water, or the plants will rot.

For hot pepper enthusiasts there are several other species to try growing. Capsicum annum var. aviculare varieties are known as bird peppers, and include the Mexican Chiltepin. Seeds are slow to germinate and plants require a long season to produce small, very hot fruits. The fruits are very popular with birds (hence the name) and so need protection.

The South American aji peppers are Capsicum baccatum. Tall plants (up to five feet) with large leaves, these can be very productive and generally produce very hot peppers.

Capsicum chinense is a species that originated in the Amazon basin but is now widely cultivated in the Caribbean. There are many varieties, all of which appreciate the local conditions of high humidity and warm nights.

Tabasco is Capsicum frutescens, grows up to four feet tall and needs long, hot summers to produce mature fruits. Capsicum pubescens is a native of the Andes. It is unusual because it has furry leaves and purple flowers and is accustomed to cooler conditions. This species is not self-fertile, and so more than one plant must be grown to ensure pollination.

Source: The edible pepper garden, by Rosalind Creasy

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