It will complete its full life cycle-including germination, reproduction, and death-in one growing season. When saving seeds from peppers, remember that different species occasionally cross-pollinate so be sure to isolate varieties as recommended. Dried peppers will keep almost indefinitely. Preserved peppers, when pickled or stored in oil, can last for many months. When stored at room temperature, peppers have a shelf life of 1-2 weeks. Peppers, especially thin fleshed varieties, can be braided into a decorative ristra, air dried, and then crushed to make pepper flakes, chili powder, or paprika. They can be eaten fresh, fried, roasted, stewed, stir fried, pickled, as well as puréed into soups, dips, and pestos. Peppers are one of the most versatile culinary crops grown in the home garden. Most varieties will ripen to yellow, orange, red, brown, or purple when they are fully ripe. Green peppers are harvested as immature fruits. Maturity in peppers is indicated by a color change in the fruit. Prevent disease by rotating crops regularly and not overcrowding plants. Peppers can be susceptible to diseases such as bacterial spot, anthracnose, blossom end rot, sunscald, and pepper mild mottle virus. Most sweet peppers mature in 60-90 days hot peppers can take up to 150 days. Plant seedlings 12-24 inches apart in the garden in rows at least 12 inches apart. Move pepper seedlings outdoors 4-6 weeks after the last frost, being sure they are hardened off (or gradually introduced to the direct sunlight, dry air, and cold nights). Plant seeds at a depth of ¼ inch and make sure the soil remains warm throughout the germination period. Sow peppers indoors 6-8 weeks before transplanting. In most regions of the country, peppers should be started indoors and then transplanted outdoors as the weather warms. Peppers germinate and grow best when soil temperatures are above 75 degrees F. All species grow well throughout the United States as long as they receive enough sun, heat, and moisture. Of today’s five domesticated pepper species, gardeners usually encounter two: Capsicum annuum and Capsicum chinense. Both sweet and hot peppers originate from one wild species native to Central and South America.

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