Bell Pepper

Bell Pepper (Capsicum annuum)

Bell peppers, also known as sweet peppers, are vibrant, heat-loving vegetables prized for their crunchy texture and sweet flavor. Unlike their spicy cousins, bell peppers lack capsaicin, making them mild and versatile for fresh salads, roasting, or stuffing. They are nutritional powerhouses, exceptionally high in Vitamin C and Vitamin A, especially when allowed to ripen to red, orange, or yellow.

Companion Planting:

Bell peppers grow exceptionally well near basil, onions, and tomatoes. Basil is said to improve the flavor of peppers and help deter thrips. They also benefit from being planted near carrots and marigolds. Avoid planting them near fennel or kohlrabi, as these can hinder the peppers’ growth or compete heavily for root space.

Care Tips:

• Planting: Plant in a location with full sun and fertile, well-drained soil. Wait until the soil is consistently warm (above 15°C) before transplanting outdoors, as they are very sensitive to cold.

• Watering: Provide deep, regular watering to keep the soil evenly moist. Mulching around the base of the plants helps retain moisture and regulate soil temperature.

• Support: Use small stakes or pepper cages to support the plants, as the branches can be brittle and may break under the weight of heavy fruit or during strong winds.

• Harvesting: Harvest as soon as they reach their desired size and color. You can pick them while green for a tangier flavor, or wait for them to turn their final color (red, yellow, or orange) for maximum sweetness and vitamins.

Fun Fact: All green bell peppers are actually “unripe” peppers! If left on the vine longer, most varieties will eventually change color and become significantly sweeter.