SOWING: Sow seeds indoors in March or April. Sow 2 seeds in individual peat pots or other containers, barely covering seeds with 1/8 inch 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 warm room and provide lots of light.
THINNING AND TRANSPLANTING: When seedlings are about 2 inches high, carefully cut weaker plants, leaving the strongest single plant in each pot.
GERMINATION: 2 to 3 weeks at 65-70 degrees Fahrenheit. Keep soil moderately moist.
Ed’s Special Advice: Plant peppers in a 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: Allow pepper to fully ripen on the vine. Remove seeds from pepper, clean them, and allow them to dry for at least a week. A fully dry pepper seed will crack in half instead of bend. Store in a cool, dry place in a sealed container.
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