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Peppers Growing Info: Start pepper seeds indoors about 8-10 weeks before the last Spring frost. The young seedlings can be a little bit slow to get established, I find supplemental heat helps get them going if conditions are cool. Transplant outside after summer weather has arrived (early June is usually good in Canada), they like fertile soil and full-sun. Peppers really enjoy warmth and sunlight, so try to give them lots! I space my pepper plants about 24 inches apart. Saving Seeds: Peppers are self-pollinators but crosses can sometimes happen between varieties. Separate varieties by as much as you can to minimize the chances, 50 feet will give reasonable results. Most pepper varieties turn red when the fruit are fully mature for seed. Just cut the fruit, scrape off the seeds and let them dry on a tray before storage. (New) Cayenne - These ones are dangerous! The thin, tapered, slightly crooked red peppers are very hot. They dry easily for cooking. (New) Italian Sweet - A super sweet red pepper with long 7-8 inch fruit. Keeps on producing until the first frost. (New) Lipstick - One of my favourite sweet peppers. Heavy yields of short, plump, thick-walled, glossy red peppers. Produces well outdoors here in the Maritimes, even in wet summers like we had in 2011. Ideal for salsas, cooking and eating fresh. (New) Hungarian Paprika - Produces lots of tapered 4-5 inch red peppers. Mildly hot and very sweet. The thin-walled fruit dry easily, simply grind them and you have paprika powder. Good fresh too. (New) Hugarian Hot Wax - The classic banana pepper with a medium hot bite. Ripens from yellow to red. (New) Early Jalapeno - Spicy flavour from shiny green peppers that ripen to red. Heavy producer. (New) Long Red Narrow Cayenne - Reliable producer of long, thin, hot cayenne peppers for Maritime gardeners. Dries easily. (New) Bulgarian Carrot Chili - A new favourite for spicy pepper lovers. Heat level similar to cayenne but sweeter. The small peppers are both carrot shaped and coloured. (New) Sweet Pimento - Ripens super early! Thick walled, sweet red peppers. |
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