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How to grow hot
peppers
DESCRIPTION
These
are tender annuals or perennials from all over the
world. They have straight, woody stems and single,
star-shaped, white flowers in the axils of the leaves.
The flowers are followed by juiceless berries or pods,
which vary in shape and size. They are green at first
and change to red, yellow or purple. They contain
many flat, kidney-shaped, white seeds, which are very
hot tasting. Kinds that are commonly grown are varieties
of C. frutescens, which are the Peppers grown in the
vegetable garden and include those from which red
pepper, cayenne pepper, Tabasco and paprika are made.
In tropical countries it is a perennial and will form
a shrub as high as 8 feet, but when it is grown in
gardens it is treated as an annual and is raised from
seeds every year. This is true of the kinds that are
grown as potted plants as well as those grown in the
garden. There are many varieties of garden Peppers.
They are divided into two groups; the Sweet peppers
or mild-flavored varieties, which are used for stuffing,
salads and garnishing and the hot Peppers, which are
mainly used in sauces and flavoring. The Spanish word
"Chili" describes Peppers of all kinds, but in English,
the name is usually only applied to the pungent varieties
used for flavoring. C. frutescens grossum, the Sweet
or Bell Pepper, is a popular vegetable. When the fruit
is ripe it is red or yellow, but it's used as a vegetable
in the green stage. Certain kinds of Peppers are very
pretty when grown as potted plants, especially in
the fall and early winter. The best are C. frutescens
cerasiforme, the Cherry Pepper and C. frutescens conoides,
the Cone Pepper. The varieties of these kinds have
red, purple or cream colored fruits displayed above
the rich green foliage. Although these plants are
technically perennials, they aren't worth keeping
after they've fruited once. It's better to start new
plants every year. Ornamental Peppers don't form good
permanent houseplants.
POTTING
Peppers
need about the same care as Tomatoes, but they are
even more vulnerable to cold. They need to be grown
in soil that will not dry out quickly and is supplied
with plenty of organic matter. Take care, when fertilizing,
that is doesn't contain too much nitrogen; this will
cause the plants to form a lot of foliage at the expense
of the fruits. They should also be planted in a sunny
spot. In the garden, they should be planted 18 inches
apart in rows, 2 feet apart. Cultivate the surface
of the soil often to get rid of weeds, but not so
deeply that the roots are harmed. Peppers will bear
throughout the summer as long as the fruits are picked
regularly as soon as they're large enough. Gather
the fruits by snapping of the brittle stems or cut
them off with a sharp knife. Any fruits that haven't
been picked and are hanging on the plant when frost
threatens should be cut off and stored in a cool but
frost-free cellar or similar place. Under such conditions
they’ll keep for 3 or more months. When planting in
pots, they should have porous, well-drained soil.
Liquid fertilizer may be applied occasionally to prevent
the leaves from yellowing. Don't over water; by keeping
the soil a bit on the dry side, bushier and more compact
plants will form. The plants usually don't need pinching,
but if any shoots seem to stray, them may be pinched.
Peppers must have full sun all the time. During hot
weather, they may be kept in a greenhouse or outside
buried to their rims in ashes or sand. They must be
brought inside before cold weather sets in.
PROPAGATION
Seeds
should be sown in light, well-drained soil in a warm,
sunny greenhouse (60 degrees minimum) 6 to 8 weeks
before they are to be set out. They should be set
out when the weather is really warm and settled. The
seeds take 16 to 20 days to sprout. Transplant the
seedlings, as soon as they are large enough to handle,
into flats, 2 to 3 inches apart or individually in
small pots. In either case, use well-drained soil.
The plants must never suffer through drought or low
temperatures. Harden them off gradually before planting
them outside.
VARIETIES
Hot
Peppers -
C. frutescens abbreviatum (Short Peppers); C. frutescens
conoides (Cone Peppers); C. frutescens fasciculatum
(Red Cluster Peppers); C. frutescens longum (Long
Peppers). The last named includes Chili, Cayenne and
Long Yellow. Varieties of hot Peppers are: Hungarian
Wax, Large Cherry, Long Red Cayenne, Maule's Red-Hot,
Red Chili and Tabasco. All have red and orange-scarlet
fruits when ripe.
Sweet
or Bell
Peppers - C. frutescens grossum and varieties Merrimack
Wonder, Patrick Henry, Harris' Early Giant, Ruby King
and Ozark Giant.
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