Peppers, the Native American vegetable is second to tomatoes as a garden favorite, and its cultivation is much the same. This group, also know as bell peppers; tend to produce larger fruit than the hot or chili varieties. The sweet pepper varieties typically have thicker walls; and the fruit can be green, yellow, red, or purple. The shape can be oblong or tapered. Compact varieties make good container crops.

The variety of pepper choices increases each year. Just keep sweet peppers at some distance from hot or chili peppers, since the groups can sometimes cross pollinate. Organic and heirloom varieties  including a Heirloom California Wonderbell  are readily available.

Ideal Site- Peppers need a minimum temperature of 70F (20C) to produce well. In cool climates this means peppers are normally grown in a cool greenhouse or hoop house or in a very warm sheltered site in milder regions. A fertile soil that warms up early is essential. Prior to planting prepare the site by applying a medium-fertility soil improver. The ideal soil pH is 6-6.5.

Seed to Harvest- 20-26 weeks

Cultivation- The minimum germination temperature is 70F (20C). Sow seed in gentle heat in pots or cell packs in April or May. Transplant into 3-3 ½ in (8-9cm) pots; as soon as roots have filled the pots, move into 4-5 in (10-13cm) pots. Keep temperatures at 54-61F (12-16C) during this period.

Planting Out- Plant into greenhouse soil, large pots or growing bags when first flowers appear. Plant outside only after last frost. Protect plants as necessary to maintain them at a temperature of at least 59F (15C) and no higher than 86F (30C).

Spacing- 12-18in (30-45cn) depending on pepper cultivar.

Plant Care- Support tall plants with a stake. Water pepper plants regularly in dry weather. Feed plants in pots with a high-potash liquid organic fertilizer. Maintain high humidity in the greenhouse by dampening down when necessary- possible twice a day in hot weather.

Problems- Aphids, red spider mite, whitefly, blossom end rot.

Harvesting- Pick sweet peppers when still green to encourage more fruits to form, or leave for 2-3 weeks to develop a mature color and sweeter flavor. At the end of the season when frost is forecast, pull up all the plants whole and hang them upside down in a frost-free shed. The fruits will continue to ripen.

Nutrients- Sweet peppers are a good source of vitamin A, C, B6, B1, E, K, dietary fiber, molybderum, manganese, folate, potassium, tryptophan, copper.