Golden Cal Wonder - Organic Sweet Pepper Seeds

Start pepper seeds indoors about 8–10 weeks before the expected last spring frost. Particularly slow-growing hot peppers may benefit from being started 10–12 weeks before transplanting.

Move plants into the garden only after frost danger has passed, the soil has warmed to at least about 60°F, and nighttime temperatures are consistently above 50°F. Peppers grow slowly in cold conditions, so planting early into chilly soil rarely provides an advantage.

Sow seeds about ¼ inch deep in moist seed-starting mix. Pepper seeds germinate best with steady warmth, and a heat mat is strongly recommended. It can greatly improve germination speed, consistency, and overall success, especially for hot peppers and in cool indoor spaces.

Maintain the growing mix at approximately 75–85°F until seedlings emerge. Check moisture often, since trays over a heat mat can dry more quickly.

After germination, remove the heat mat and provide strong overhead light to encourage compact growth. Pot seedlings into larger containers once they begin outgrowing their cells.

Harden plants off gradually for 7–10 days before transplanting. Space most peppers about 18–24 inches apart, with 24–30 inches between rows or enough room for airflow and harvesting.

Plant peppers in full sun and fertile, well-drained soil. Unlike tomatoes, pepper stems should generally be transplanted at approximately the same depth at which they were growing in their containers.

Water deeply and consistently, particularly during flowering and fruit development. Repeated swings between very dry and very wet soil can contribute to blossom-end rot, fruit cracking, and poor production. Mulch after the soil has warmed to conserve moisture and reduce weed growth.

Large-fruited or heavily loaded plants may benefit from a stake or small cage. Avoid excessive nitrogen fertilizer, which can produce abundant foliage while delaying flowers and fruit.

Peppers may be harvested at the immature green stage or left on the plant to develop their mature color. Fully ripened peppers are often sweeter, fruitier, and sometimes hotter than immature fruit, although allowing every pepper to ripen completely can slow the production of additional fruit.

Cut peppers from the plant with scissors or pruners, leaving a short piece of stem attached. Pulling can break branches, especially when plants are heavily loaded.

Wear gloves when harvesting or preparing very hot varieties, and avoid touching your eyes or face. Harvest remaining usable fruit before the first hard frost.

Peppers are rich in vitamin C and contain carotenoids, flavonoids, phenolic compounds, and other antioxidants. Fully ripened red, orange, and yellow fruits develop their own combinations of colorful carotenoid pigments, while purple peppers may also contain anthocyanins. Hot peppers contain capsaicinoids, including capsaicin, which give the fruits their characteristic heat.

Enjoy sweet peppers raw, roasted, grilled, stuffed, or preserved. Hot peppers may be used fresh, fermented, dried, or ground into seasoning; wear gloves when handling very hot varieties.

Watch for aphids, flea beetles, cutworms, hornworms, and caterpillars feeding on foliage or fruit. Inspect both sides of the leaves regularly and handpick larger pests when practical.

Bacterial leaf spot, fungal leaf diseases, and soilborne problems can be reduced by rotating peppers and related crops, providing good airflow, watering at soil level, and avoiding work among wet plants. Remove badly affected foliage and clean up plant debris after the growing season.

Blossom-end rot appears as a dark, sunken area at the blossom end of the fruit. It is associated with uneven calcium movement within the plant and is commonly encouraged by inconsistent soil moisture rather than a simple lack of calcium in the soil.

Save seed only from healthy, fully mature fruit of open-pollinated varieties. Peppers harvested green have not developed mature seed; allow the fruit to reach its final ripe color before collecting it.

Cut the fruit open and remove the seeds from the central core. No fermentation is required. Spread the seeds in a single layer and allow them to dry thoroughly in a warm, shaded, well-ventilated place.

Pepper flowers are largely self-pollinating, but different varieties can cross when grown near one another. To preserve a variety accurately, separate varieties by an appropriate isolation distance or protect unopened blossoms with mesh bags and save seed from the protected fruit.

Once completely dry, store the seed in a labeled, airtight container in a cool, dark, dry location. Wear gloves while handling seeds and inner tissues from hot peppers.

• Start slow-growing hot peppers earlier than most sweet peppers.

• Remove the heat mat once seedlings emerge to prevent overly warm, stretched growth.

• Do not rush transplants into cold spring soil.

• Stake plants before branches become heavily loaded with fruit.

• Harvest some peppers green to encourage continued production, then allow later fruit to reach its mature color.

• Keep sweet and hot pepper varieties isolated when saving seed.