Embark on a culinary adventure and cultivate your own garden of vibrant capsicums with our high-quality capsicum seeds. These heirloom and hybrid varieties offer a diverse range of flavors, colors, and heat levels, allowing you to experience the full spectrum of capsicum goodness. From sweet bell peppers to fiery chili peppers, our seeds will empower you to grow the perfect capsicums for your culinary creations.
Heirloom and hybrid varieties
Easy to grow
Produce an abundance of flavorful capsicums
Choose the Right Location: Select a sunny spot with well-drained soil that is slightly acidic, ideally with a pH between 6.0 and 6.8.
Prepare the Soil: Till the soil to a depth of 6-8 inches and remove any weeds or debris. Amend the soil with organic matter, such as compost or aged manure, to improve drainage and nutrient content.
Sow the Seeds: Sow the capsicum seeds indoors 6-8 weeks before the last frost. Fill seed starting trays or pots with a sterile seed starting mix and moisten the soil. Sow the seeds ¼ inch deep and cover them lightly with soil.
Provide Warmth and Moisture: Place the seed trays or pots in a warm location, ideally with a temperature between 70-80°F. Keep the soil moist but not soggy.
Thin the Seedlings: Once the seedlings have two true leaves, thin them to allow for proper air circulation and prevent overcrowding.
Harden Off the Seedlings: Gradually acclimate the seedlings to outdoor conditions by exposing them to increasing amounts of sunlight and wind for several days before transplanting.
Watering: Provide capsicum plants with consistent moisture, especially during hot, dry periods. Avoid overwatering, as this can lead to root rot.
Fertilizing: Fertilize capsicum plants regularly throughout the growing season using a balanced fertilizer. Follow the instructions on the fertilizer package for application rates and timing.
Support: Taller capsicum plants may need support, such as stakes or cages, to prevent them from falling over.
Pest and Disease Control: Monitor capsicum plants for common pests, such as aphids, whiteflies, and hornworms. Use organic pest control methods whenever possible.
Harvesting Time: Harvest capsicums when they have reached their desired color and maturity level. The time to harvest varies depending on the capsicum variety, typically ranging from 60 to 90 days after planting.
Harvesting Method: Use sharp scissors or a knife to carefully cut the capsicums off the plant, leaving a small portion of the stem attached.
Handling: Handle capsicums with care, as the oils from hot peppers can irritate skin and eyes.
Storage: Store capsicums in a cool, dry place with good air circulation. Bell peppers can last up to a week in the refrigerator, while chili peppers can be dried or frozen for longer storage.
Capsicums are a rich source of vitamins, minerals, and antioxidants. They are an excellent source of vitamin C, an antioxidant that supports immune function and collagen production. Capsicums also contain capsaicin, the compound responsible for their heat, which has been linked to various health benefits, including improved digestion and reduced inflammation.
Capsicums are incredibly versatile in the kitchen. They can be enjoyed raw, cooked, or roasted. Bell peppers are commonly added to salads, sandwiches, and stir-fries, while chili peppers are used to make salsas, hot sauces, and various spicy dishes.
Capsicums are a warm-season crop that thrives in sunny locations with well-drained soil.
Capsicum plants require regular watering and consistent moisture levels, but avoid overwatering.
Capsicum plants are susceptible to a variety of pests and diseases, so regular monitoring and appropriate control measures are essential.