Start seeds indoors a a few weeks before last frost date, or obtain young plants for direct planting in the garden. After danger of frost has past, transplant in garden about 1½ feet apart. When pepper reaches desired/edible size cut them off the plant.
Peppers should have a waxy sheen and be firm with no shriveling or cracks. Peppers will store in the crisper of the refrigerator for about a week, if they become soft or shrivel a bit, they will be best used cooked rather than raw.
There are many types of peppers such as bell pepper, jalapeños, serranos, chilli, etc. The basic bell pepper, regardless of it's color is generally a sweeter pepper, where some of the others can be quite hot/spicy. Bell peppers can be used raw, cut in strips or chunks in salads. Many peppers are used cooked as an ingredient in recipes
Web Design by: Ten8ious Design