VEGETABLE GARDEN:
SELECTED VEGETABLE CROPS [continued]
Previous |
|
MG
Manual Reference
Ch. 10, pp. 111 - 113 |
[Selected
Crops: intro |
asparagus |
beans |
broccoli |
brussels sprouts |
cabbage |
cauliflower |
sweet corn |
cucumbers |
eggplant |
lettuce |
melons |
onions | peppers |
potatoes |
squash |
tomatoes |
herbs | herb
use ]
|
PEPPERS
ENVIRONMENTAL PREFERENCES
Light: |
Sunny. |
Soil: |
Well-drained, loose soil with moderate
organic matter. |
Fertility: |
Medium-rich |
pH: |
5.5 to 6.5 |
Temp: |
Warn (70 to 75° F). |
Moisture: |
Average. |
|
|
CULTURE
Planting: |
Set out transplants after soil has
thoroughly warmed in the spring. Start seed indoors 6 to 8
weeks prior to this date. |
Spacing: |
18 to 24 inches by 30 to 36 inches. |
Fertilizer Needs: |
Medium feeder. Use starter solution for
transplants. Sidedress cautiously after first fruit sets with
3 table- spoons 33-0-0 per 10-foot row; too much fertilizer
may cause excessive vegetative growth. |
|
|
CULTURAL PRACTICES
Although types of peppers belong in one of six groups, most are
classified according to their degree of hot or mild flavor. The
mild peppers include Bell, Banana, Pimiento and Sweet Cherry while
the hot peppers include the Cayenne, Celestial, Large Cherry, and
Tabasco. |
|
Bell peppers, measuring 3" wide by 4" long,
usually have 3-4 lobes and a blocky appearance. They are commonly
harvested when green yet turn red or yellow when fully ripe. About
200 varieties are available. Banana peppers are long and tapering
and harvested when yellow, orange or red. Another sweet pepper,
Pimiento, has conical, 2-3" wide by 4" long, thick
walled fruit. Most Pimientos are used when red and fully ripe.
Cherry peppers vary in size and flavor. Usually they are harvested
orange to deep red. |
|
Slim, pointed, slightly twisted fruits characterize the
hot Cayenne pepper group. These can be harvested either when green
or red and include varieties such as Anaheim, Cayenne, Serrano and
Jalapeno. Celestial peppers are cone shaped, 3/4 to 2 inches long,
and very hot. They vary in color from yellow to red to purple
making them an attractive plant to grow. Slender, 1" to 3",
pointed Tabasco peppers taste extremely hot and include such
varieties as Chili Piquin and Small Red Chili. |
|
Peppers generally have a long growing season and suffer
slow growth during cool periods. Therefore, after the soil has
thoroughly warmed in the spring, set out 6-8 week old transplants
to get a head start toward harvest. Practice good cultivation and
provide adequate moisture. Mulching can help to conserve water and
reduce weeds. |
|
Hot peppers are usually allowed to fully ripen and
change colors (except for Jalapenos) and have smaller, longer,
thinner and more tapering fruits than sweet peppers. Yields are
smaller for hot peppers. |
|
COMMON PROBLEMS
Diseases: |
Tobacco mosaic virus, phytophthora wilt,
verticillium wilt, curly top virus, bacterial spot,
anthracnose. |
Insects: |
Aphids, flea beetles, cutworms, thrips,
whitefly. |
Other Pests: |
Aphids, flea beetles, cutworms, thrips,
whitefly. |
Cultural: |
Blossom end rot from moisture irregularities
or calcium deficiency; blossom drop from night temperatures
rising above 75° F or excessive fruit set on entire crop. |
|
|
HARVESTING AND STORAGE
Days to Maturity: |
100 to 120 days from seed; 70 to 85 days
from transplants. |
Harvest: |
Harvest sweet peppers when they reach full
size, while still in the green or yellow state. When allowed
to mature on the plant, most varieties turn red, sweeten, and
increase in vitamins A and C content. Cut instead of pulling
to avoid breaking branches. Hot peppers are allowed to ripen
and change color on the plant. Entire plants may be pulled and
hung just before full frosts. |
Approximate yields: |
2 to 8 pounds per 10-foot row. |
Amount to Raise: |
3 to 10 pounds per person. |
Storage: |
Medium-cool (45- 50 degrees F), moist (95%
relative humidity) conditions for 2 to 3 weeks. |
Preservation: |
Freeze; use in pickles and relishes or dried
as spices. |
|
|
|
|