Peppers are native to the Americas, where Indigenous peoples cultivated several Capsicum species long before the crops traveled across the Atlantic and transformed cuisines around the world. Their remarkable range now stretches from sweet, thick-walled bells to small fruits carrying intense heat.
Peppers are warmth-loving plants that need a long season, strong light, and consistently warm soil. Start seeds indoors, transplant after frost danger and cold nights have passed, and harvest green or allow fruits to ripen into their mature color for fuller sweetness, flavor, and heat.
Growing Guide
Timing
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.
Sowing & Starting
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.
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