Pepper Plants Hot Long Red Cayenne 4″

Pepper Plants Hot Long Red Cayenne 4″

PRODUCT DESCRIPTION

This plant is both a a showpiece and a workhorse in the garden, producing large numbers of petite fruits that mature from green to blazing red. The upright, finger-like peppers pack the heat even when small and green, and can be used fresh or dried to add sizzle to mealtime menus. This variety thrives where the growing season is long and hot. Plants are compact and perfect for containers — very ornamental! The colorful peppers last a long time on the plant.

• Light Full sun
• Fruit size 1 to 2 inches long
• Matures 70 to 75 days
• Plant spacing 12 to 18 inches apart
• Plant size 15 to 18 inches tall, 12 to 16 inches wide
• Scoville heat units 30,000-50,000 (hot)

Light requirements: Full sun.

Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.