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And we hope he knew what he was doing.
Peppers may be classified as sweet or hot, or by color. Most peppers are either green or yellow when immature. When they reach their maximum size, they usually turn red, similar to a tomato - to which they are related. Because the Colorado growing season is short, peppers generally are harvested before they turn red, but this does not affect their flavor or pungency. All peppers, including ornamental peppers, are edible. However, be careful when tasting peppers of unknown hotness.
Along the Front Range, there are several peppers that have done well. These varieties include:
- Bells: Predi (large, elongated), Figaro (blocky), Jingle Bells (small)
- Tapered Bells: Ori (green), Fry King (yellow)
- Cayenne: Super Cayenne
- Jalapeno: Jalapa
- Chili: Super Chili (red), Hot Portugal (green)
- Cherry: Sweet Cherry, Hot Cherry
- Ornamental: Candle Light
Peppers must have good growing conditions to produce abundantly because they are producing large fruit on relatively small plants. They thrive in 80-90º F and can grow in temperatures up to 95º F. They should be planted in the best part of the garden in full sunlight. Plants should be arranged 1 foot apart in a row with rows spaced 3 feet apart.
Pepper plants should be mulched to keep weeds at bay, keep fruit off the ground, and to aid in keeping them warm. Peppers cannot handle cool night time temperatures and will die at the slightest hint of frost. So, be sure to cover them with one or two layers of a cover fabric if temperatures will dip below 50º F.
When the fruit reaches an acceptable size, remove it from the plant. If maximum size fruit is desired, remove all but one or two of the fruits so they will receive all of the plant's resources.
And, as Peter Piper knows, always cut the peppers from plant; never pull them off because that can damage the fragile plant. This way, you can have a peck of peppers too.
For more information, contact your local
Colorado State University Extension office.
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