How to Fertilize Pepper Plants
If you are serious about the quality of your garden’s produce, you know that fertilizing properly is paramount to your success. It isn’t difficult, as long as you understand some basic principles. Pepper plants, in particular, will respond well to a little extra attention at the beginning of their growth stages. And like most other garden vegetables, they will do a happy dance with some high quality organic compost mixed into the soil.
Pepper plants require very little special care. However if you follow these fertilizing instructions, you will have all the peppers you care to eat. Before transplanting into the garden, soak the root ball in fish emulsion. Then once a week for the first three weeks, fertilize with only fish emulsion. After four weeks, apply ¾ cup of Hyr-BRIX Tomato & Pepper Fertilizer in a two foot radius around each pepper plant. Do this again when the plant has been in the garden for 8 weeks.
Be sure to not set young plants out until the last chance of frost has passed. All types of peppers like the weather hot, so keep them indoors or in a cold frame until the time is right. Also, make sure to provide a full-sun location for growing all varieties of peppers.
If you have grass clippings from an untreated lawn, these not only make a good mulch around the plants but the slow breakdown of the clippings will provide extra nutrients to the soil. This is also a wonderful way to maintain control over pesky weeds and to keep moisture in the soil around your plants.
Pepper plants are popular in home gardens because you get a lot of bang for your buck. The plants have a compact and neat upright growth habit, and they take up very little space for the amount of fruits they bear. Peppers are available in nearly every color and size, and from super sweet to fiery HOT! There is even a scale, called the Scoville Scale, to classify the heat intensity of different varieties of hot peppers.
Peppers are versatile in the kitchen—served on raw veggie trays, sliced in fresh salads, stir-fried, or cooked into nearly every imaginable dish. Sauteed along with onions, bell peppers are requisite ingredients in fajitas, Western omelettes, and sloppy Joes. Pico de gallo and salsa verde would be nothing without jalapeno peppers. And the beautiful part of peppers is that they’re one of the easiest plants to grow in a patio container or directly in the ground.
Stuffed bell peppers are great with ground beef, cheese, or chopped mixed vegetables combined with bread crumbs. Marinated peppers in vinegar, salt, sugar and water are a delicious wintertime appetizer. And, roasted peppers fresh off the grill are among summer’s best offerings.