Bell Peppers

Get a sweet summer harvest with bell peppers

Bonnie Plants says this step will help the soil retain moisture. You can also use a starting fertilizer to aid the peppers’ growth.

Be cautious with fertilizer during the first weeks of growth. The Clemson University Cooperative Extension says the plant can benefit from a 5-10-10 fertilizer application when the fruit are about the size of a dime, but that too much nitrogen will promote foliage growth instead of fruit growth. Once the fruit is set, the plant will tolerate a complete fertilizer.

A uniform, moderate application of moisture is essential for healthy growth. The Old Farmer’s Almanac says one to two inches per week is sufficient, but that more might be necessary during hot weather. Burpee says the plant will struggle if its roots become waterlogged.

PROBLEMS

Bell peppers are relatively free of disease and pest problems, but can still be affected by certain issues. If nighttime temperatures fall, the leaves can turn yellow and the plant might drop its flowers.

Hot temperatures can also slow development or cause flower blooms to fall off. Bonnie Plants says the plant will recover from this issue once the temperatures cool off, as long as it is kept healthy.

Blossom-end rot may occur due to calcium deficiency as well as excess nitrogen or salt. The Old Farmer’s Almanac says this problem is visible as a sunken, dark area at the blossom end of the fruit. Affected peppers should be removed, and a calcium fertilizer can help avoid the problem in other fruits.

Smokers should wash their hands before handling pepper plants. The University of Illinois Extension says tobacco users can cause mosaic virus to form on the plant.

Some insects may also cause problems, including aphids, flea beetles, and pepper maggots. However, disease and pest resistant peppers are easily available to reduce the chances of a problem.

HARVESTING AND STORAGE

Harvest a bell pepper as soon as it has reached a size that suits you. Burpee says green peppers are still immature; they can be harvested earlier, increasing the possibility of multiple harvests in a season. Peppers allowed to mature will turn red, orange, or yellow. They will also have a sweeter taste and higher vitamin content.

Don’t pull a pepper to harvest it, since doing so can cause branches to break. Bonnie Plants says you should use a knife or pruning shears to cut the pepper away at the stem.

If you get a particularly large crop of bell peppers, there are several ways of storing the extras. The Old Farmer’s Almanac says peppers will keep for about 10 days in the refrigerator, or they can be dried in a conventional oven after being cut into strips.

Throwing peppers into the freezer is an easy storage method, although they will be soft when thawed. Burpee says one option is to stuff the peppers before freezing them, thus creating a meal that can be microwaved once it is removed.

As the Peter Piper tongue-twister suggests, peppers can also be pickled. This process can be done in the same way that cucumbers are pickled, using a jar with four cups each of water and vinegar as well as half a cup of pickling salt and any herbs or garlic cloves desired for flavor.