Peppers: Sweet & Hot
Peppers, whether hot or sweet, add a vibrant and flavorful touch to any garden. These versatile plants are known for their colorful fruits that come in a variety of shapes, sizes, and flavors. Sweet peppers, such as bell peppers, provide a crisp and mild taste, perfect for salads, stir-fries, and roasting. In contrast, hot peppers, like jalapeños and habaneros, bring a fiery kick to dishes, making them a favorite for those who enjoy a bit of spice.
In Florida planting zone 9, both hot and sweet peppers thrive, producing an abundant harvest throughout the warm months. The plants are typically compact and bushy, with glossy green leaves that complement the bright and colorful peppers. Watching these peppers grow and change color as they ripen is a delightful experience, showcasing the success and productivity of your garden.
For those new to gardening, peppers are an excellent choice. They are relatively easy to grow and offer a wide range of culinary uses. Whether you prefer the mild, sweet flavor of bell peppers or the spicy heat of hot peppers, these plants provide a versatile and rewarding addition to your garden. Peppers bring a burst of color and flavor to your meals, making your gardening endeavors both enjoyable and fruitful.
I would give peppers a 4 out of 5 on how easy they are to grow. They are relatively straightforward to cultivate and manage, making them suitable for both beginners and experienced gardeners.
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Sweet Bell Pepper Varieties:
California Wonder
Heirloom
Description: A classic bell pepper variety known for its large, blocky green fruits that turn red when fully ripe. The peppers have a sweet flavor and crisp texture.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 3–10
Special Notes: Highly productive and resistant to Tobacco Mosaic Virus. Ideal for fresh eating, stuffing, and cooking.
Big Bertha
Description: Produces large, elongated bell peppers with a sweet flavor and thick, crunchy walls. They turn from green to red as they mature.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 3–10
Special Notes: High-yielding and resistant to diseases. Excellent for grilling, roasting, and stuffing.
Red Knight
Description: A hybrid variety producing large, blocky peppers that turn from green to deep red. The peppers have a sweet, mild flavor and thick walls.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 4–10
Special Notes: Resistant to multiple viruses. Great for fresh eating, salads, and cooking.
Hot Pepper Varieties:
Jalapeño – Early Green
Heirloom
Description: Medium-sized, thick-walled peppers with a mild to moderate heat level. Typically harvested green but can turn red when fully ripe.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 5–11
Special Notes: Versatile and widely used in salsas, pickling, and cooking. Matures in about 70–80 days.
Jalapeño – Yellow
Heirloom
Description: A yellow jalapeño type with medium heat and fruity notes. Pods ripen to a warm golden color and add brightness to salsas and pickled mixes.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 5–11
Special Notes: Great for fresh use and pickling. Matures in roughly 70–80 days.
Habanero – Chocolate
Heirloom
Description: Small, lantern-shaped peppers that ripen to a rich chocolate brown. Extremely hot with a deep, smoky, fruity flavor.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 9–11
Special Notes: Excellent for hot sauces and salsas. Handle with care. Matures in about 90–100 days.
Habanero – Lemon
Heirloom
Description: Bright yellow habaneros with searing heat and citrusy flavor. Compact lantern-shaped pods add color and intensity to dishes.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 9–11
Special Notes: Very hot; ideal for fruity hot sauces and marinades. Matures in 90–100 days.
Habanero – Orange
Heirloom
Description: The classic orange habanero with intense heat and strong fruity aroma. Small, wrinkled pods pack a powerful punch.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 9–11
Special Notes: Excellent for fresh salsas and hot sauces. Use sparingly. Matures in about 90–100 days.
Habanero – Red
Heirloom
Description: Fiery red habaneros with extreme heat and strong fruity taste. Small, lantern-shaped pods are highly aromatic.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 9–11
Special Notes: Great for Caribbean-style sauces and seasonings. Matures in 90–100 days.
Habanero – White
Heirloom
Description: Small, creamy-white habaneros with intense heat and a tropical, fruity flavor. Compact plants are very ornamental.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 9–11
Special Notes: Ideal for unique hot sauces and fresh use where color contrast is desired. Matures in about 90–100 days.
Serrano
Heirloom
Description: Small, slender peppers with a bright green color that turns red, brown, orange, or yellow when mature. They have a crisp texture and moderate to high heat level.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 4–9
Special Notes: Great for salsas, pickling, and cooking. Matures in about 75–85 days.
Poblano (Ancho)
Heirloom
Description: Large, dark green peppers with a mild heat level and rich, complex flavor. When dried, they are known as Ancho peppers.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 3–10
Special Notes: Perfect for stuffing, roasting, and sauces. Matures in about 65–80 days.
Specialty Pepper Varieties:
Pepperoncini Pepper (Capsicum annuum)
Heirloom
Description: Pepperoncini peppers are a type of chili pepper known for their mild heat and tangy flavor.
Growing Season: Spring and Fall
USDA Planting Zone: 8–11 (grown as an annual in cooler zones)
Special Notes: Commonly used in salads, sandwiches, and pickling. Usually harvested green or slightly yellow, but can be ripened to red. Matures in about 65–100 days.
Shishito
Heirloom
Description: Small, thin-walled peppers with a mild flavor and occasional spicy kick. Typically harvested green.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 5–10
Special Notes: Great for grilling, frying, and snacking. Matures in about 60–75 days.
Padron
Heirloom
Description: Small, wrinkled peppers with a mild flavor, although some can be quite spicy. Typically harvested green.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 5–10
Special Notes: Excellent for frying and tapas. Matures in about 60–70 days.
Cubanelle
Heirloom
Description: Long, thin peppers with a mild, sweet flavor and a light green color that turns red as they mature.
Growing Season: Spring, Summer, and Fall
USDA Planting Zone: 3–11
Special Notes: Ideal for frying, roasting, and stuffing. Matures in about 65–75 days.
Florida Vegetable Planting Guide
This guide provides information on when to start seeds inside, direct seed, and transplant starter plants in the different regions of Florida.
North USDA Planting Zones: 8b–9a
Central USDA Planting Zones: 9b & some of 10a
South USDA Planting Zones: 10a–11b
Visit the U.S. National Arboretum for an Exact USDA Planting Zone Map.
| Peppers | North Florida | Central Florida | South Florida |
|---|---|---|---|
| Start Seeds Inside | Jan–Feb / Jun–Jul | Dec–Jan / Jul–Aug | Jul–Aug |
| Direct Seed | Not recommended | Not recommended | Not recommended |
| Transplant Starter Plants | Feb–Mar & Jul–Aug | Jan–Mar & Aug–Sep | Aug–Feb |
Planting Guide – Peppers
Getting Started
Start Seeds Inside:
Starting pepper seeds indoors in late winter or late summer allows for controlled conditions, giving seedlings time
to develop strong roots and sturdy stems before they face outdoor heat, wind, and pests.
Direct Seed:
Direct seeding peppers is not recommended because they need consistently warm soil and a long growing season.
Starting indoors or using transplants helps ensure they mature and produce well before extreme weather arrives.
Transplant Starter Plants:
Transplanting pepper starter plants during warm but not overly hot weather helps them establish quickly, reducing
stress and leading to stronger growth and more reliable harvests.
Peppers grow best when they are started with a head start from indoors or purchased transplants. Planning how and when you will start seeds, pot them up, and move them outside makes the rest of the season smoother and more productive.
Soil, Sun, Water, and Spacing
Soil:
Peppers prefer well-drained, fertile soil with a pH between 6.0 and 6.8. Amend the bed with compost
or well-rotted manure to improve fertility and structure, especially in sandy or very loose soils.
Sun:
Full sun is essential for good growth and fruit production. Aim for at least 6–8 hours of direct
sunlight daily to support strong stems and abundant flowers.
Watering:
Keep the soil consistently moist but never waterlogged. Mulching around plants helps retain soil moisture,
reduce weed pressure, and keep roots cooler during hot Florida afternoons.
Spacing:
Space pepper transplants about 9–15 inches apart within the row and leave at least
15 inches between rows. Adequate spacing improves air circulation and reduces disease pressure.
Harvest, Additional Tips, and Support
Harvesting Sweet Peppers:
Sweet bell peppers are ready when they are firm, glossy, and full-sized—usually 60–90 days after
planting. They can be harvested green for a crisper, slightly bitter flavor or allowed to ripen to red, yellow,
or orange for a sweeter taste.
Harvesting Hot Peppers:
Hot peppers are typically harvested when they reach their mature color—green, red, yellow, orange, or purple,
depending on the variety. Allowing them to fully ripen on the plant usually increases heat and deepens flavor.
Most varieties are ready around 60–90 days after transplanting.
Additional Tips:
- Peppers appreciate warm, not scorching, conditions. Provide light afternoon shade in extremely hot weather to reduce stress.
- Mulch with straw, leaves, or wood chips to help keep soil moisture even and reduce weed competition.
- Remove the first few flowers on young plants to encourage stronger root and leaf growth before heavy fruiting.
Support:
Some pepper varieties benefit from staking or small cages to keep stems upright and fruits off the soil. This
reduces breakage in storms and improves air flow around the foliage.
With the right timing, soil preparation, and steady care, peppers can produce over a long season in Florida, supplying a steady harvest of both sweet and spicy fruits for the kitchen.
Fertilization, Care, and Common Problems
Fertilization (N–P–K Ratio):
Both sweet and hot peppers benefit from a fertilizer with a slightly higher phosphorus and potassium content to
support flowering and fruit development, such as 5-10-10 or 8-24-24.
When to Add:
Before Planting: Mix fertilizer into the top few inches of soil before planting seeds or
transplants to encourage strong initial root growth.
Mid-Growing Season: Reapply fertilizer when plants begin to flower and set fruit, and then
every 4–6 weeks as needed during the growing season.
Application Tips:
- Always follow label directions to avoid over-fertilizing, which can lead to lush leaves but fewer fruits.
- Apply fertilizer in a ring around the plant, a few inches from the stem, and water deeply to move nutrients into the root zone.
- Combine fertilizer with compost or well-rotted manure to feed both your plants and the soil food web.
Pests and Diseases that Affect Peppers in Florida:
- Aphids: Small insects that suck sap from leaves and stems, causing curling and yellowing.
- Spider Mites: Tiny mites that cause stippling and bronzing of leaves, especially in hot, dry conditions.
- Whiteflies: Tiny white insects that feed on the undersides of leaves, leading to yellowing and wilting.
- Flea Beetles: Small beetles that chew many small holes in leaves, giving them a “shot-hole” appearance.
- Bacterial Spot: Causes dark, water-soaked spots on leaves and fruit that can lead to defoliation.
- Powdery Mildew: Fungal disease that appears as a white, powdery coating on leaves, reducing vigor and yield.
Blog post on Natural Fertilizers
Natural Pest Control
Companion Plants and Plants to Avoid
Companion Plants for Peppers:
| Basil | Fragrant herb with bright green leaves. Its strong aroma helps repel aphids, spider mites, and whiteflies while attracting pollinators that support pepper fruit set. |
| Marigold | Bright, sunny flowers that release compounds into the soil which deter nematodes. They also help repel aphids and flea beetles around pepper plants. |
| Onions | Strong-scented bulbs that help confuse and repel aphids, flea beetles, and other pests. Their vertical growth pairs well with compact pepper plants. |
| Nasturtium | A beautiful trap crop that lures aphids and flea beetles away from peppers. The flowers also draw beneficial insects that prey on soft-bodied pests. |
| Oregano | Low-growing perennial herb whose strong scent helps deter aphids and spider mites. It also serves as living mulch, helping to suppress weeds and retain soil moisture around peppers. |
Plants to Avoid Near Peppers:
| Garden Beans | Can inhibit pepper growth and attract pests that may spread into pepper beds. They also compete for similar nutrients and moisture. |
|
Brassicas (Cabbage, Cauliflower, Broccoli, Brussels Sprouts, Kale) |
Heavy feeders that compete for the same nutrients as peppers. They also attract their own pest complex, which can add extra stress to pepper plants. |
| Fennel | Known to inhibit the growth of many neighboring vegetables, including peppers, through allelopathic compounds released into the soil. |
| Kohlrabi | Competes for nutrients and can attract cabbage worms and other pests that may spread into pepper beds, increasing overall pest pressure. |
These companion plants help protect peppers from pests and diseases while improving soil health and overall productivity. Keeping conflicting crops at a distance gives your pepper plants the best chance to thrive.