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Peppers (Capsicum annuum) are one of the most popular vegetables to grow in Florida and with over 3500 varieties there is a wide spectrum of choices. Peppers are warm-weather plants that belong to the vegetable family Solanaceae, along with eggplant, tomatoes, and potatoes. Bell peppers are the most grown. The plant is actually a tropical perennial, but it is usually grown as an annual vegetable. Pepper plants grow upright and bushy with dark green lance-shaped leaves, small white flowers, and edible fruits. The fruit is classified as a berry and ranges in color from green through yellow, orange, red, purple, black, and white. The immature fruit is green but as the fruits mature, the color changes, and they become sweeter. These sweet peppers are an excellent source of vitamins and add beautiful colors to the garden and table. Often harvested while green, bell peppers can also be left on the plant to ripen further to become red, yellow, orange, or brown, depending on the variety. 

Hot peppers are also very popular and get their spicy flavor from a compound known as capsaicin. The relative spiciness of peppers is compared on a heat index known as the Scoville scale. Milder peppers like Anaheim or jalapeño rank between 1,000 and 10,000 Scoville units, while spicier peppers like the cayenne or habanero (Capsicum chinense) can check in at 50,000 or 250,000 Scoville units. One of the hottest is Scotch Bonnet which is used to flavor many Caribbean dishes. It has a heat rating of 100,000–350,000 Scoville units. 

Ornamental peppers are in the same family but are compact, only reaching ten to twenty inches in height and produce colorful fruits from May through fall. Many varieties of ornamental pepper also have attractive foliage. Despite their name, some ornamental peppers are edible. But many are very spicy, and people without a sturdy palate might want to simply enjoy them for their beauty. 

Peppers for Alachua County:

Bell: California Wonder, Red Knight, Big Bertha, Parks Whopper, Karisma, Sweet Rainbow

Other: Sweet Banana, Giant Marconi, Cubanelle, Mariarchi

Hot: Jalapeño, Early Jalapeño, Datil, Habanero, Cayenne

Peppers may be bought as transplants or raised from seeds. Seeds of many varieties are available from seed companies and should be started indoors in January or February. A heat mat helps speed germination, and the seedlings should be placed on a sunny window or under fluorescent lights. They can be transplanted into the garden after the danger of frost is past. Peppers do best in heavier well drained soils that have been dressed with copious amounts of compost and need at least 6 and preferably 8-10 hours of sun each day. They can also be planted in pots in regular potting soil and moved to “chase” the sun. Since a few plants will feed most families, it is best to buy pepper plants rather than grow them from seed. Buy healthy plants that are 4 to 6 inches tall. About three to four hot pepper plants and eight to ten sweet pepper plants are usually enough for a family of four. Plants should be at least 2 feet and preferably 3 feet apart depending on the variety.  

Seeds can be planted again in July or August for a fall harvest. 

Peppers are heavy feeders and will need about 2-3 lbs. of 10-10-10 fertilizer per 100 square feet of garden. Either work the fertilizer into the soil or place it in the drip zone around each plant. Be prepared to add more fertilizer as the peppers grow as this will increase the size and yield. Use a lower nitrogen fertilizer as the plants mature such as one marketed for tomatoes. Water the plants after planting and regularly thereafter if there is not enough rain; do not let them wilt because it will reduce the quality and yield of the fruit. Drip irrigation works best. Mulching helps to retain moisture as temperatures rise. Try to avoid wetting the leaves as it will predispose them to bacterial and fungal disease. Plants may also need to be staked as they grow. 

Peppers are susceptible to a variety of diseases that are documented in the reference section. Plants should be inspected regularly, and insects can be removed by hand, or the plants sprayed with insecticidal soap, Spinosad or Bt. Neem oil can be used for fungal infections. Problems can be reduced by rotating crops. Peppers, tomatoes, eggplant, and potatoes should not be planted in the same spot less than every three years.  

Peppers should be picked as they mature; this encourages greater yields. Bell peppers should be picked when they become shiny, firm, and dark green. If left on the plant most peppers will turn red but are still good to eat. Most hot peppers can be harvested when they turn red or yellow depending on the variety. Jalapeños mature when they reach a good size and develop a deep dark sheen. Peppers can be stored in the vegetable crisper of the refrigerator for 2-3 weeks after harvest.