SOWING: Sow seeds indoors in March or April. Sow 2 to 3 seeds in individual peat pots or other containers barely covering the seeds with 1/8″ starter mix. Place pots in plastic seed flat with no drainage holes. Carefully pour warm water into flat, the moisture will soak up from the bottom. Keep in a warm room and provide lots of light.
THINNING: When seedlings are about 2 inches high, carefully cut weaker plants leaving the strongest single plant per pot.
TRANSPLANTING AND SPACING: Harden off young plants and plant outdoors after weather has warmed markedly and all danger of frost and cold weather has passed. Plant 18 to 24 inches apart.
GERMINATION: 2 to 3 weeks at 65° to 70° F. Keep soil moderately moist.
Ed’s Special Advice: Plant peppers in sunny, well drained spot in the garden. Cover with hotcaps when young if cool nights are expected. Feed lightly with vegetable food every 4 weeks. Carefully cut off short piece of stem with fruit to avoid damaging plant.
SEED SAVING: To remove chance of cross-pollination, grow pepper varieties at least 400 ft. apart. Remove seeds from fully ripe pepper, using gloves for hot pepper varieties. Let seeds completely air dry for at least a week in a ventilated space. Store in cool, dry place in sealed container.
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