Pepper is a tender, warm-season vegetable. Pepper plants require somewhat higher temperatures, grow more slowly and are smaller than most tomato plants. Plant seeds 1/4" deep in seed starting trays. Peppers are best started from seeds indoors in late winter and then transplanted into the garden after the soil and air have warmed in the spring.

The plants cannot tolerate frost and do not grow well in cold, wet soil. When night temperatures are below 50° to 55°F, the plants grow slowly, the leaves may turn yellow and the flowers drop off. Raised beds, black plastic mulch and floating row covers may be used to advantage with peppers to warm and drain the soil and enhance the microenvironment of the young pepper plants in spring, when cool weather may persist. Set transplants 18 to 24 inches apart in the row, or 14 to 18 inches apart in all directions in beds.

Hot peppers are usually harvested at the red-ripe stage; but "green chiles," the immature fruits, are also required for some recipes. Some dishes may actually call for a specific variety of chile to be authentic. Hot pepper flavor varies more from variety to variety than was previously appreciated.

To dry chiles, individual fruits can be picked and strung in a "ristras" or entire plants can be pulled in the fall before frost and hung in an outbuilding or basement to dry. Always exercise caution when handling hot varieties, because shin, noses and eyes may become painfully irritated. Plastic or rubber gloves may be helpful when picking or handling hot peppers.

(Approximately 3,500 to 5,500 seeds per oz.)