Growing Peppers - Benefits and Instructions
Benefits of Growing Peppers
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Medicinal - Peppers have anti inflammatory properties that can aid in the prevention of joint and muscle inflammation. Peppers have also been linked to reducing your risks of cancer and heart disease. Spicier pepper varieties have been known to help prevent allergy symptoms as well as boost metabolism.
- Nutritional Profile - An excellent source of vitamin C and A, it is also loaded with antioxidants.
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Use in: Fresh salads, stuffed peppers, salsas, pickled, dried
Growing Instructions
Culture:
Sun Exposure: Full sun.
Soil: Soil pH of 6.0-6.8. Peppers are moderate feeders and require plenty of compost and well-rotted manure mixed into the soil prior to planting. Fertilize sparingly until plants start to set fruit. Too much nitrogen causes an excess of foliage and dropping of flower buds.
Moisture: Provide even moisture, particularly during flowering and fruit set. Use black plastic or paper mulch to attract heat, hold water and prevent weeds.
Planting: Seed should be started indoors in March or 8 weeks prior to transplanting. To start seed indoors, sow 2-3 seeds 1⁄4” deep, in 1x1” cells and provide constant moisture and a soil temperature of 26-29 C. After germination (1-2 weeks), thin seedlings to one per cell. Once seedlings develop 2-3 true leaves, transplant into larger containers. Gradually adjust your plants to outside conditions over a period of a week or two. First place them outside on a warm, calm day in the shade for a few hours. Work up to more sun, wind, and cooler temperatures and finally leave out overnight. Permanently place or plant them outside after your last spring frost date.
Spacing: Plant 1 Pepper plant per square foot of growing space using Square Foot Gardening Method. Or plant in rows 18 inches apart.
Sow seeds: Sow seed in early spring, covering lightly with 1⁄8 inches of soil.
Harvesting:
Begin harvest when peppers reach a useable size. Cut rather than pull from branch.
Storage/Preparation:
Keep peppers upto 2-3 weeks in the refrigerator. Store peppers unwashed, as moisture will make them rot faster. Smaller varieties can be dried in the oven or food dehydrator or by simply running a thread through them and hanging them up in your kitchen. Hot varieties can be fermented into hot sauces with long shelf lives.
Companions:
Tomatoes, eggplants, okra, corn, beans, squash, cucumbers, peas.