Homegrown Peppers

Here are some frequently asked pepper questions.  Peppers are pretty easy to grow in general, but you may still be wondering about a few things before you plant your peppers.

Pepper Frequently Asked Questions

Are peppers easy to grow?  Yes! Most pepper varieties will grow and produce delicous fruits for you. If you have a short growing season or lots of cloudy days, however, you should stick with the tried and true peppers like a sweet banana pepper or perhaps the feisty jalapeno (both are known to be prolific).  If you have a longer growing season with plenty of sunshine, you can grow almost any variety.

 So how do I grow peppers?  Here’s a post on germinating pepper seeds that gives information on how to grow those great-tasting peppers from seed!

What kind of insects or diseases are possible?  Here is the lowdown on insects and diseases that could come to pay a visit on your peppers.  Wherever possible, I’ve suggested organic (or at least chemical-free) solutions.

Can I grow peppers is a greenhouse?  Sure! The key to deciding the varieties that would be best are 1) the size of your greenhouse and 2) the warmth and sunlight your greenhouse receives. Most pepper varieties take up relatively little space, so greenhouse conditions are more of a determining factor.

When should I plant peppers?  It really depends on your climate!  For example, in South Florida, the Spring and Fall are our prime pepper-growing times, with Summer also being good for the chile peppers.  Here’s a general rule of thumb; start your seeds indoors at 6 to 8 weeks before your last expected frost for a main-season planting.  For more detailed information, check out the planting pepper seeds post.

How do I make chile powder?  Chile powder (or more specifically, ground dried hot pepper) is very easy if you have a dehydrator, but you can still dry them in an oven or in a warm dry place! First, pick your peppers and make sure they are clean and dry. Place them in your dehydrator in a single layer and dry them until they crack when you try to bend them.

No dehydrator? Place the peppers in a single layer in a warm oven, with the door slightly cracked (about 200 degrees). It will take a long time, though, depending on the size of the pepper!  Check every few hours and remove when dry.  After the peppers are dried (by any means), crush the peppers (seeds and all!) with a mortar and pestle.

One final note; if you are dehydrating a very hot variety of pepper (habaneros, scotch bonnet, etc.), you may want to wear gloves, eye protection and a face filter while you are crushing the dried peppers.  Yes, I’m being serious; these peppers are hot and if you’re at all sensitive, the fine pepper dust can wreak havoc with your eyes and lungs.

Oww! How can I cool down my mouth (and cool down the pepper)?  Check out the chile pepper post for some tips on cooling down that hot sensation!