Seed Depth: ¼ inch

Seed Spacing: 18–24 inches

Row Spacing: 24–36 inches

Sunlight: Full sun (6–8 hours daily)

Days to Sprout: 7–14 days

Days to Maturity: 75–85 days

Growth Habit: Upright, branching plant with long, slender peppers

Sunlight: Requires full sun for healthy growth and fruit set.

Soil Type: Fertile, well-drained soil with added compost or organic matter.

When to Plant: Start seeds indoors 8–10 weeks before last frost; transplant outdoors after soil has warmed to at least 65°F.

Direct Sowing: Not recommended in most climates; peppers need warm soil to germinate reliably.

Indoor Sowing: Sow seeds in trays or pots ¼ inch deep. Keep soil consistently moist and warm (70–80°F) until germination.

Succession Planting: Not needed; one planting provides continuous harvest throughout the summer.

Watering: Keep soil evenly moist; avoid letting plants dry out, especially during flowering and fruit development.

Weeding: Mulch around plants to reduce weeds and retain soil moisture.

Fertilizing: Side-dress with a balanced fertilizer or compost tea every 3–4 weeks. Avoid excessive nitrogen, which produces leaves instead of fruit.

Staking: Plants may need support as heavy peppers can weigh down branches.

Pest Management: Watch for aphids, spider mites, and pepper maggots; use neem oil or insecticidal soap if needed.

When to Harvest: Pick peppers when green for milder flavor, or wait until they turn red for full heat and sweetness.

How to Harvest: Cut peppers from the plant with scissors or pruning shears to avoid damaging stems.

Storing for Eating: Store fresh peppers in the refrigerator for up to 1–2 weeks. For long-term use, dry, freeze, or roast and preserve.

Allow to Mature: Leave peppers on the plant until fully red and ripe.

Harvesting Seeds: Cut open peppers, remove seeds, and spread them out to dry for 7–10 days.

Isolation: To maintain purity, separate from other pepper varieties by at least 500 feet.

Storage: Store seeds in an airtight container in a cool, dark, and dry location; viable for 3–4 years.