A number of pepper types are available to the home gardener. These include bell or green, banana, pimento, cherry, cayenne or red or green chili peppers, serrano, yellow wax, habanero, and other hot types. All are grown similarly.

Planting Begin transplants indoors eight to ten weeks before planting time. Set plants after all danger of frost has passed. Direct seeding of peppers in the garden may be done, but transplants are generally more satisfactory and will provide heavier yields. Use a starter fertilizer when transplanting. Apply supplemental fertilizer cautiously, and only after a good crop of peppers has set. Rows should be 30 to 36 inches apart, or wider if mechanical cultivators are used. Set plants 14 to 18 inches apart within the row.

Harvesting Harvest peppers when they are firm. If red fruits are desired, allow the green fruit to remain on the plant until the red color develops. Cut peppers from the plant to prevent injuring the plant and remaining fruit. Leaving a short piece of stem will allow the pepper to store longer. Store peppers in the refrigerator in plastic bags. They will keep two to three weeks. Gather remaining peppers before a hard frost.