Tending the crop…
Stay ahead of the 2027 growing season — first month free on any plan until January 1st
Tending the crop…

Capsicum annuum
Sweet and versatile. Loves heat.

Central and South America
“Brought to Europe by Columbus who was looking for black pepper (Piper nigrum). While 'hot' peppers spread like wildfire, the 'Sweet' Bell variety was bred in the Mediterranean to retain the flavor without the burn.”
Represents versatility and character. It is the cornerstone of diverse culinary identities, from the 'Holy Trinity' of Cajun cooking to Hungarian Paprika culture.
Did you know? Green peppers are just unripe red peppers! As they stay on the plant, they develop more Vitamin C and their flavor shifts from grassy to sweet.
One bell peppers plant produces roughly 5 lbs. Worth $16.45 vs a $3.49 seed cost.
Lineages for your homestead goals
The timeless standard; producing thick-walled, blocky fruits that ripen to deep red.
Stunning dark purple fruits that add incredible visual contrast to the garden.
Specifically bred for cool climates with short growing seasons.
An heirloom favorite; deep brown skin with an exceptionally rich, sweet flavor.
Soil · Water · First 30 days · Monthly care · Troubleshooting · Harvest
Well-draining loam or sandy loam. pH 6.0–6.8. Mix in compost. Avoid waterlogged soil — peppers hate wet feet and will drop leaves.
1 inch per week. Drought-tolerant once established but consistent moisture gives the best fruit size. Reduce slightly when fruit is ripening.
Too much direct sun on fruit. Ensure foliage covers fruit. Plant slightly closer together for natural shade.
🌿 Find remedies →Temps above 90°F or below 60°F cause drop. Provide afternoon shade in heat waves. Be patient.
🌿 Find remedies →Knock off with water spray. Apply neem oil weekly as prevention. Ladybugs are your allies.
🌿 Find remedies →Green peppers: harvest when full-sized and firm (faster, more yield). Colored peppers: leave on plant until fully red/yellow/orange for maximum sweetness.
Refrigerate in crisper drawer up to 2 weeks. Slice and freeze for cooking. Roast and freeze whole for stuffed peppers all winter.