Capsicum annuum is a species of the plant genus Capsicum native to southern North America and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums.
Bell Pepper Care
Capsicum annuum 'Bell Pepper'



The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, such as bell peppers, jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. Although the species name annuum means “annual” (from the Latin annus "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can survive several seasons and grow into a large, shrubby perennial herb. The single flowers are an off-white (sometimes purplish) color while the stem is densely branched and up to 60 cm (24 in) tall. The fruit are berries that may be green, yellow, orange or red when ripe
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How to Care for the Plant
Water
Bell peppers need a deep watering, about one to 5 cm (2 inches) per week. Although bell peppers like warm weather, they will not flourish in intense heat, so gardeners in climates that are prone to higher temperatures should water twice a day if necessary.
Pruning
Prune branches back to a natural fork to avoid leaving unsightly stubs. Cuts bleed if pruned in late winter or early spring so pruning should only be done between mid-summer and early autumn.
Fertilizer
Use a balanced fertilizer with a 10-10-10 formula.
Sunlight
Full sun.
Soil
Use a special potting mix for your plant.
Temperature
Start seeds indoors 8-10 weeks before your last spring frost date. Once nighttime temperatures reach at least 60°F (16°C), transplant seedlings outdoors. Soil temperature should be at least 65°F, as peppers will not survive transplanting at temps any colder.
Container
Container should provide ample drainage and room for growth.
Additional
Avoid planting peppers in places where you’ve recently grown other members of the nightshade family—such as tomatoes, potatoes, or eggplants—as this can expose peppers to disease.
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