Hot Green Pepper Seeds - Siling Panigang Seeds for Garden Planting

•Soil Type: Chili peppers thrive in well-draining soil rich in organic matter. A loamy soil with a pH between 6.0 and 7.0 is ideal.

•Preparation: Work compost or well-rotted manure into the soil before planting to improve fertility and structure. Ensure the soil is loose and free of large clumps.

•Timing: Start seeds indoors 6-8 weeks before the last expected frost date if you are in a cooler climate.

•Planting: Sow seeds about 1/4 inch deep in seed trays or small pots. Keep the soil consistently moist and maintain a temperature of 70-85°F (21-29°C) for optimal germination.

•Transplanting: When seedlings have 2-3 sets of true leaves and the outdoor temperatures are consistently warm, they can be transplanted outside.

•Timing: Plant outdoors after all danger of frost has passed and the soil has warmed up, ideally when temperatures are consistently above 60°F (15°C).

•Depth: Plant seedlings at the same depth they were in their pots, ensuring that the soil level is consistent around the base of the plant.

•Watering: Water thoroughly after planting to help settle the soil around the roots.

•Watering: Keep the soil consistently moist but not waterlogged. Water deeply to encourage strong root growth, and reduce watering frequency as plants mature.

•Fertilization: Use a balanced fertilizer or one higher in potassium once the plants begin to set fruit. Avoid excessive nitrogen, which can lead to lush foliage but fewer fruits.

•Staking: Taller varieties may benefit from staking or caging to support the plants and keep the fruit off the ground.

•Monitoring: Check regularly for pests such as aphids, spider mites, or pepper weevils. Treat infestations promptly with appropriate measures.

•Diseases: Avoid overhead watering to reduce the risk of fungal diseases. Ensure good air circulation around the plants.

•Timing: Long chili peppers are usually harvested when they reach their full size and have turned a vibrant color, which can vary depending on the variety (e.g., red, green, or yellow).

•Method: Use scissors or pruning shears to cut the peppers from the plant, leaving a small stem attached.