Capsicum annuum (Pepper)

A garden favorite, peppers (Capsicum annuum) are tender perennials that are grown as annuals in temperate climates for their sweet to fiery hot fruits. Easy to grow, this species is the most common and extensively cultivated of the 5 domesticated species of peppers. Native to southern North America, the Caribbean, and northern South America, Capsicum annuum is the source of popular sweet peppers and hot chiles, with numerous varieties cultivated all around the world. It is also the source of popular spices such as cayenne, chile, and paprika powders, as well as pimiento (pimento).

• Depending on the variety or cultivar, peppers come in various sizes, shapes, colors, flavors, and heat levels. Peppers can be green, yellow, orange, or red when ripe. They can be long, thin, and spicy, or thick, large, and sweet-tasting. Some are grown as decoration thanks to their ornamental shapes and colors.
• Peppers are classified as sweet or hot. Sweet peppers remain mild even after they ripen and change color. Hot peppers (Chiles) vary from pea-size types to narrow, 7 in. long forms (17 cm), but all are spicy, ranging from mildly hot to nearly incandescent.
• Peppers grow on attractive erect bushy plants ranging from less than 12 in. tall (30 cm) to 4 ft. high (120 cm).
• The alternate leaves to 3 in. long (7 cm) are ovate, light to dark green. Some cultivars emerge green but quickly turn shiny black.
• Insignificant white flowers are produced from the leaf axils in summer.
• Hot peppers are used in traditional medicine as well as food in Africa.

Popular Capsicum annuum Pepper Types

• Bell Pepper (Green Pepper, Red Pepper, Sweet Bell Pepper): Relatively large in size, bell-shaped peppers are sweet in flavor and come in red, green, yellow, orange, and purple.
• Banana Pepper (Yellow Wax Pepper, Banana Chili): Its shape and color resemble a banana. Banana Pepper is not very hot (0-500 SHUs) and is often pickled and used as an ingredient in sandwiches.
• Jalapeño Pepper (Chipotle): This Mexican pepper is bullet-shaped with medium heat (3,500 to 8,000 SHUs). Jalapeños are a tasty ingredient commonly used in salsa and sauces. When dried, a jalapeño is called a chipotle. Chipotles are perfect for salsas, sauces, escabeche, and adobo.
• Cayenne Pepper (Finger Chile, Ginnie Pepper, and Bird Pepper): Slender and tapered, this chile is most familiar in its dried, ground form, the powder known as cayenne pepper. Cayenne Pepper is a key ingredient in the chili powder that flavors Tex-Mex dishes such as chili con carne. It is one of the spiciest peppers (30,000 to 50,000 SHUs).
• Paprika : Paprika is a spice made from dried and ground red peppers. The peppers used tend to be milder and have thinner flesh. Paprika is used as an ingredient in numerous dishes throughout the world.
• Serrano Pepper: Short, with a tapered end, this small pepper is quite spicy (6,000 to 23,000 SHUs). The smaller the pepper, the hotter it is. Serranos are common in Mexican and Thai cooking.
• Poblano Pepper (Ancho): Large, heart-shaped, dark green peppers that are mildly spicy (1,000-2,000 SHUs), turning dark red-brown at maturity. The dried form is known as “ancho” chile. Poblano peppers are common in Mexican dishes such as chiles rellenos.
• New Mexico Chiles (Hatch or Anaheim): Typically growing from a green to a ripened red, New Mexico Chiles are popular in the cuisines of the Southwestern United States,and an integral staple of New Mexican cuisine. They range from mild to spicy (500-10,000 SHUs)
• Friggitelli (Peperoncini): Sweet-tasting and mild (100-500 SHUs) used extensively in Italian and Greek cuisine, very frequently pickled.
• Shishito Pepper: Harvested while still green, This long, crinkly pepper has thin walls and can be pan-seared and eaten on its own (50 to 200 SHUs). Shishito Peppers can also be added to pizza or to flavor dishes.
• Cherry Pepper (Peperoncini): Aptly named, this pepper is small, red, and round. It is typically used fresh, or pickled and jarred, and is often used to stuff green olives. It is also called pimento.

Growing Peppers

• Peppers grow up to 1-4 ft. tall (30-120 cm) and 1-2 ft. wide (30-60 cm).
• Peppers perform best in moderately fertile, neutral to acidic (pH between 6.0 and 6.8), moist but well-drained soil in full sun. Peppers tolerate drought but do best in soil that is evenly moist but not soggy.
• Work in plenty of compost before planting to add organic matter.
• Sweet Peppers can mature in 60 to 90 days, and Hot Peppers can take 150 days.
• Peppers require a moderate to high level of nitrogen and moderate levels of phosphorus, potassium, and calcium. Feed weekly to boost fruiting with a high-potassium liquid fertilizer once flowering starts.
• Peppers are ideal for growing in raised beds, in-ground gardens, containers, or in a greenhouse.
• Peppers grow best between 65-80°F (18-26°C). Temperatures above 85°F (29°C) or below 60°F (15°C) can cause blossoms to drop without setting fruit.
• Stake Peppers to keep fruit from touching the ground.
• Mulch to retain moisture, keep soil from splashing up on the fruit, and control weeds.
• Pinch out the growing tip when plants are about 8 in. tall (20 cm) to promote branching. Side shoots can be further pinched back if you want even more but smaller fruits.
• Peppers are susceptible to a few pests. Keep an eye out for aphids, whiteflies, cutworms, pepper maggots, and Colorado potato beetles.
• . Peppers are deer resistant.
• Peppers are susceptible to a few diseases, including verticillium wilt and mosaic virus.
• Propagation: Take cuttings throughout summer or start seeds in late winter in a greenhouse setting.

Good Companion Plants for Peppers

Tomatoes: Peppers and tomatoes are both members of the nightshade family, and they complement each other well.

Basil: Basil is a fragrant herb that can repel pests such as aphids, flies, and spider mites. It also attracts pollinators such as bees, which can help improve the yield of pepper plants.

Borage: Borage is known to repel certain pests, such as tomato hornworms, which can also affect pepper plants. Borage is also a great pollinator plant, attracting bees and other beneficial insects to your garden. Borage has beautiful blue flowers that can add visual interest to your garden and attract pollinators. The flowers are also edible and can be used in salads and other dishes.

Carrots: Carrots have a long and slender root system that grows well alongside the shallow root system of pepper plants. This can help to improve the overall productivity of your garden by maximizing the use of available space.

Chives: Chives have natural insect-repelling properties that can help to deter pests that may damage pepper plants. Planting chives near your peppers can help to repel aphids, thrips, and other pests. Chives have beautiful purple flowers that can add visual interest to your garden and attract pollinators.

Fava Beans: Beans are legumes that can help fix nitrogen in the soil, which can benefit pepper plants. They also help improve soil structure and can be planted as a living mulch around pepper plants.

Garlic: Garlic has natural insecticidal properties that can help to deter pests that may damage pepper plants. Planting garlic near your peppers can help to repel aphids, slugs, and other pests.

Herbs: Herbs, especially oregano, cilantro, rosemary, and marjoram, are good companion plants because they grow close to the ground and do not compete with peppers for space. They help repel harmful insects such as spider mites, Japanese beetles, and aphids. They also attract beneficial insects, such as ladybugs and parasitic wasps, which can help control pests.

Marigolds: Marigolds are known for their ability to repel harmful nematodes and other pests. They also add color to the garden and attract beneficial insects such as ladybugs and hoverflies.

Nasturtiums: Nasturtiums are colorful, edible flowers that can help repel aphids, whiteflies, and other pests. They also attract beneficial insects such as predatory insects and bees.

Onions: Onions can help repel pests such as aphids, Colorado potato beetles or rabbits. They also help improve soil fertility and structure and can be planted as a border around pepper plants.

Spinach: Spinach crowds out weeds without competing for sunlight or water.

Bad Companion Plants for Peppers

Certain plants do not make good companion plants for peppers, either due to competing for resources, attracting pests, or inhibiting the growth of peppers. Here are some bad companion plants for peppers:

Fennel: Fennel is known to inhibit the growth of many plants, including peppers. It secretes a chemical called anethole that can stunt the growth of nearby plants and also attracts pests such as aphids.

Brassicas: Brassicas such as broccoli, cauliflower, and cabbage are not good companion plants for peppers as they require similar nutrients from the soil, which can lead to competition and reduced yield. They also attract pests such as flea beetles and cabbage worms that can damage pepper plants.

Corn: Corn is a heavy feeder that can take up a lot of nutrients from the soil, which can lead to competition and reduced yield for nearby pepper plants. It also attracts pests such as corn earworms and armyworms.

Nightshades: While tomatoes can be good companion plants for peppers, other nightshades such as potatoes and eggplants are not. They require similar nutrients from the soil and can attract pests such as potato beetles and flea beetles.

Strawberries: Strawberries can be a bad companion plant for peppers as they attract slugs and snails, which can damage both plants. They also compete for space and nutrients in the soil.