I’ve been growing peppers for the first time this year and I’m proud to say that in a matter of days I will be swimming in pepperoncinis, sweet peppers, and bell peppers. I thought I’d share some of what I have been doing in case your pepper plants aren’t doing too well. Mine also had a rough start, but a few simple things really turned my plants around.
2 pepperoncinis, 2 grand marconis, and 1 fajita bell
Even a Smallish Pot is Enough
I started growing these peppers as an after thought. Because they weren’t planned, I didn’t save any prime pot real estate for them. Instead, the only spot left over was a long, low window box that I usually use to grow salad greens. I learned something interesting from this scenario though, peppers apparently don’t need much space to do their thing. These plants are about 9 inches apart, and the window box is about 9 inches deep. All my plants are 18-24 inches tall and covered in flowers and developing fruit, so it seems that you can have quite successful pepper production in virtually any sized growing space.
Consistent Fertilizer Makes for Happy Peppers
As I mentioned earlier, these pepper plants weren’t exactly a high priority for me earlier this year. I’m embarassed to admit it, but I left them in their nursery pots for way too long and often forgot to water them. Several of their compatriots didn’t make it. And the plants you see above did not look healthy when I finally got around to taking care of my garden about 6 weeks ago. The only thing I can attribute to their current good health to is the fertilizing regime I implemented.
- When I planted them in the windowbox, I worked in worm castings into the dirt. I’d say it was about 3 tablespoons of castings per plant.
- Once a week I spray their leaves with sea weed extract diluted in water (6 drops in a spray bottle that holds 1 cup of water). After I spray the leaves I pour the rest of the seaweed-water in the dirt around the pepper plants.
- Every 3 weeks I have been sprinkling a balanced organic fertilizer (look for something like 10-10-10) meant for tomatoes in the dirt around the plants and working it in to the soil. I plan on continuing to do this until the plants are done producing peppers.
Don’t go crazy with fertilizer though. If you notice that lots of the flowers are falling off (more than just 1 or 2 per plant) you might be over fertilizing. Cut back on the fertilizer and apply some epsom salts to help give your plants some magnesium. That should turn things around.
Be Generous with Water
Peppers like consistently moist but not soggy soil. Water them whenever the top of the soil is dry. You can also help them from drying out by covering the dirt with mulch.
Peppers like Sun, But Not Too Much
A spot with morning sun, or filtered light all day long is ideal. Direct afternoon sun can scorch peppers.
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Have you entered the Ups-A-Daisy contest yet? If not, be sure to click on over and check it out. Ups-A-Daisy planter inserts are a much more effective alternative to using packing peanuts in the bottom of your pots.
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{ 17 comments… read them below or add one }
My mom told me that peppers like to be crowded, so I’ve got 7 peppers and 3 calendula in a 14 gallon tub and they’re doing great even though they are less than 6″ apart. So, yeah, go for it even if you are short on space.
Where did you get your pepperoncini? I have them too and tried one and it was totally bland. I don’t know if the flavor develops in the pickling, if I picked it too soon or if it’s a poor cultivar or what. I really hope they can be salvaged because I have so many beautiful ones I want to can!
ElleDee–I’ve had kind of hit and miss success picking pepperoncinis at the right time, and according to this site, it can be kind of difficult:
“Picking the peppers at the right time is very important. When picked too young, pepperoncini tend to be a little bitter, lack good texture, and just don’t taste so great. When they are too old they become thick skinned, unpleasantly crunchy or tough and again not so well flavored. However, it is actually a little hard to tell when they are just right, and I still sometimes feel like I don’t know quite what to pick. The flesh should be plumped out a bit, but only just. In very immature peppers, the wrinkles have thinner less filled out ridges, whereas the ones ready for pickling have ridges that are filled out just a little more. Since the peppers ferment quickly in a warm place, you should be able to sample your first batch within a couple weeks and begin to make your own judgments about the proper ripeness level. I find myself tending to wait to pick until there is a pretty good batch of “ready” peppers on the plant by which time there are inevitably a few that are over-developed, but that is OK. Most varieties are still quite green when they are prime for pickling. They turn a pleasant warm golden/green color in the ferment. If allowed to ripen too long they will begin to turn red by which point they are already well overdone and thick skinned. The Italian types are worth allowing to ripen fully into frying peppers if a few get away. Just remember that letting peppers ripen on the plant will reduce the number of new peppers setting on.”
My purple bell peppers all have a dry, brown side on them, they only get morning sun, so surely they aren’t scorched? I also had to stake it because the supports I bought at the nursery were way too big for my containers
My Mohawk peppers (http://www.parkseed.com/gardening/PD/5637/) that I grew from seed are just starting to blossom, I’m excited.
I don’t even remotely fertilize as much as you recommend, I guess I should start doing that. Thanks for all the advice!
This is my third year of growing hot peppers and I have some different observations. Growing Jalapenos, Habeneros, Cayenne and various other hot peppers, I find them to be one of my most drought tolerant eatables in my garden. And they can take all the sun I can give them! Perhaps it’s the frequent cool wind at a higher altitude that takes the edge off the heat in the garden.
I always crowd plants together, at least 9″ to 6″ apart or closer. Plants crowded closer than 6″ apart seem to get a bit stunted, but sometimes it’s worth it for the overall yield / use of space.
I’ve had plants do surprisingly well in soil with very little nutrients. That being said, it only gets better with some basic fertilizing. I’ve been primarily working with Alfalfa Meal this year and I use time-release pellets for long term yield.
Did you know, most ripe peppers have more vitamin C than an oranges and strawberries?!
Very informative post. I have some peppers in a 2 containers on my back deck. They were leftovers and didn’t fit in the raised bed that I have (where I already have 6 pepper plants growing). The ones in the container aren’t doing as well in the ones in the bed so I’ll definitely try some of the tips that you suggested. -Jackie
I know those peppers! My pepperoncinis are growing in nicely. I used Botanical Interests seeds. If you like jalapeno let me know; I have several plants. We’ll trade!
Fern, thanks for the great advice on the peppers. My intentions this year was to plant peppers, but haven’t started yet. Is it really too late? I live in So Cal and it still sounds like a great idea.
Karen–I don’t think it’s too late to start in So Cal. I would use transplants though, just to be safe. Starting from seed would put your plants maturing in late September, and that might be too late for a decent size harvest.
Adriana–I’m totally down for a trade!
Jackie–Let me know how they’re doing after the extra TLC.
Kalvalya–Interesting observations. Thanks for sharing your experience growing peppers. Have you figured out how to know when to pick pepperoncinis?
Kimberly–Are the sufficient leaves on your plant to shade the peppers? Any signs of bugs?
This is my first summer in Nagoya Japan and I am going to try and grow peppers and tomatoes and all kinds of vegetables on my balcony on the 14th floor. One part of the balcony gets sun all day long and the other side of the balcony gets morning sun.
Good luck Patti!
i want to start growing jalapeno peppers, but my portch gets too much sunlight. what should i use to filter or dillude the sunlight so my peppers wont get fried alive?
Kyle–There are all sorts of kinds of sun fabrics that will filter out some or all of the sunlight your porch gets. You could hang them like a curtain and pull them open during the hottest/sunniest part of the day. Or you could also use plants that love tons of sun to shade your jalepenos during the part of the day that is hottest/sunniest.
Hi, I just planted my first jalapenos, and red cherry peppers. I need help everything I have ever planted i have killed except tomatoes. ( I use lots of cow product ) I am trying to grow them in a large couple of pots. What are watering procedures, for a clay pot with direct sun at least 6 hours a day. Also how many days till i see fruit? Any thoughts on how to maximize fruit?
I have lots of good looking ghost peppers with planty of flowers but no fruit the flowers keep dropring of is there anything I can do to have my flower turn it in to fruits.
Javier–Blossoms will drop off if temperatures rise above 90 degrees. Try providing some light afternoon shade. If the plants are stressed because they need more water, they will also drop their flowers. If you think that’s the case, try watering more frequently.
This was my first year with peppers in a container and my luck or skill was just bad. I grew up in a family where most of our fall and summer veggies were grown in a backyard gardenand decided that my wife and I should give it a go. I live in the high desert of SoCal and have quite a bit of acreage but because of the sandy rocky land I decided a raised bed filled with organic potting soil and compost would be a good start. I planted 5 Jalapenos, 5 bell peppers, 2 red cherry peppers, 2 Seranos and 1 Habanero..I know I know sounds like a remake of a bad Christmas song. I read and heard that peppers didn’t take kindly to extreme sun so I built a shade to protect from noon and afternoon sun..Temperatures often reach 120 in the afternoon here. I watered regularly to keep the soil moist about 2″ down and fertilized every 2-3 weeks. My total yield was 3 jalapenos and a bell pepper that was produced early in the season. Anyone have any pointers I can try for next year? I had similar problems with my tomatoes, they’re wrapping up now but did mildly better. Maybe it’s just a bad zone for trying anything green?!?
Hi Pat! What were you fertilizing with? Were the plants healthy over all? You said you watered to keep the soil moist about 2 inches down, what exactly does that mean? If you were only wetting the top two inches, you didn’t apply nearly enough water.