Pepper is a tender, warm-season vegetable. Pepper plants require somewhat higher temperatures, grow more slowly and are smaller than most tomato plants. Brightly colored, sweet bell pepper varieties have recently burst onto the scene. 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.

A dozen plants, including one or two salad and hot types, may provide enough peppers for most families; but with so many colors, flavors and types available, more may be necessary for truly devoted pepper lovers or for devotees of ethnic cuisines. Fruits may be harvested at any size desired. Green bell varieties, however, are usually picked when they are fully grown and mature—3 to 4 inches long, firm and green. When the fruits are mature, they break easily from the plant. Less damage is done to the plants, however, if the fruits are cut rather than pulled off.

The new, colored bell pepper fruits may be left on the plant to develop full flavor and ripen fully to red, yellow, orange or brown; or they may be harvested green and immature. Some (including "white," light yellow, lilac and purple) are colors that develop in the immature fruit and that should be harvested before actually ripening, when they turn red.

Nutrition Facts (one small raw sweet pepper, about 3/4 cup) Calories 19.98 Protein 0.66 grams Carbohydrates 4.76 grams Dietary fiber 1.48 grams Calcium 6.66 mg Potassium 130.98 mg Vitamin C Green 66.08 mg Red 140.60 mg Folate 16.28 mcg Vitamin A Green 468 IU Red 4218 IU

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