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Peppers — Capsicum spp.

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Peppers — Capsicum spp.

layout: base.njk title: Peppers description: Growing Peppers in West Virginia (Zone 6b/7a) category: warm-season

Quick Reference: See detailed growing information below

Type: Annual (perennial in tropics)
Family: Solanaceae (Nightshade)
Sun: Full sun (6-8+ hours)
Water: Moderate (1" per week)
Soil pH: 6.0-6.8
Hardiness: Annual (frost-tender)

🌱 Expected Yield

  • Per plant: 1-3 lbs for bell peppers; 2-5 lbs for hot varieties
  • Per 10' row: 15-25 lbs (4-5 plants)
  • Notes: Hot peppers generally more productive than sweet bells. Consistent watering prevents blossom drop. Mulching increases yield 20-30%.

🏺 Heirloom Varieties

Sweet Bell Peppers

'California Wonder'

  • Source: Baker Creek (rareseeds.com), Seed Savers Exchange (seedsavers.org)
  • Days: 70 days to green; 80+ to red
  • Notes: Introduced 1928. Large, blocky 4-5" fruits. Thick walls, sweet flavor. Reliable producer. Changes from green to red at maturity.

'Golden Cal Wonder'

  • Source: Baker Creek, Southern Exposure (southernexposure.com)
  • Days: 72 days
  • Notes: Golden-yellow mutation of California Wonder. Sweet, mild flavor. Beautiful color in salads. Good vitamin C content.

'Purple Belle'

  • Source: Baker Creek, Johnny's Seeds (johnnyseeds.com)
  • Days: 65 days
  • Notes: Small, round purple peppers. Start purple, turn red. Mild, sweet flavor. Compact plants good for containers. High anthocyanin content.

'Chocolate Bell'

  • Source: Seed Savers Exchange, Baker Creek
  • Days: 75 days
  • Notes: Deep brown-purple fruits, 3-4". Sweet, rich flavor. Turns red if left longer. Unique color adds visual interest to dishes.

'Lipstick'

  • Source: Baker Creek, Southern Exposure
  • Days: 65 days
  • Notes: Elongated 3-4" red peppers. Thin walls, very sweet. Excellent for roasting. Prolific producer.

Hot Peppers

'Jalapeño'

  • Source: Multiple sources; Baker Creek 'Early Jalapeño'
  • Days: 65 days
  • Notes: Classic Mexican hot pepper. 2-3" pods, medium heat (2,500-8,000 Scoville). Green or red. Used fresh, pickled, or smoked (chipotle).

'Serrano'

  • Source: Baker Creek, Southern Exposure
  • Days: 70 days
  • Notes: Smaller than jalapeño, hotter (10,000-25,000 Scoville). Thin-walled, crisp. Excellent for salsa. Prolific.

'Cayenne'

  • Source: Seed Savers Exchange, Baker Creek
  • Days: 70 days
  • Notes: Long, thin red pods. Hot (30,000-50,000 Scoville). Traditionally dried and ground. Medicinal uses. Very productive.

'Habanero'

  • Source: Baker Creek, Seed Savers Exchange
  • Days: 90+ days
  • Notes: Extremely hot (100,000-350,000 Scoville). Fruity, floral flavor beneath heat. Orange, red, or chocolate varieties. Needs long, hot season.

'Thai Hot'

  • Source: Baker Creek, Southern Exposure
  • Days: 65 days
  • Notes: Tiny pods, intense heat. Used in Southeast Asian cuisine. Dried or fresh. Compact plants, ornamental. Very productive.

'Hungarian Wax'

  • Source: Seed Savers Exchange, Baker Creek
  • Days: 65 days
  • Notes: Mild to medium heat. Yellow wax pods, 5-6". Great for pickling. Sweet flavor with gentle heat. Hungarian heritage.

'Poblano'

  • Source: Baker Creek, Southern Exposure
  • Days: 65 days
  • Notes: Large, dark green hearts. Mild heat (1,000-2,000 Scoville). When dried = ancho chile. Essential for chiles rellenos, mole.

'Ghost Pepper' (Bhut Jolokia)

  • Source: Baker Creek, specialized hot pepper seed companies
  • Days: 100+ days
  • Notes: Once world's hottest (1,000,000+ Scoville). From Assam, India. Fruity flavor before extreme heat. For brave growers only. Needs greenhouse or very long season.

'Fish Pepper'

  • Source: Seed Savers Exchange, Baker Creek
  • Days: 75 days
  • Notes: African-American heritage from Philadelphia. Variegated green-white foliage. Striped green-white pods turning red. Mild heat. Ornamental and edible. Rare heritage variety.

'Aleppo Pepper'

  • Source: Baker Creek, specialty seed companies
  • Days: 80 days
  • Notes: From Syria/Turkey. Moderate heat (10,000 Scoville). Dried and crushed for Middle Eastern cuisine. Fruity, raisin-like flavor. Traditionally sun-dried.

🌾 Seed Saving

Method: 1. Choose fully ripe fruit from healthy plants (full color, slightly soft) 2. Cut pepper open; scrape seeds onto paper plate 3. Spread thin; dry 1-2 weeks in shaded, ventilated area 4. Seeds are dry when they snap, not bend 5. Store in paper envelope in cool, dry, dark place

Note: Peppers are primarily self-pollinating but can cross-pollinate via insects.

Isolation Distance: - Minimum: 150-500 feet between varieties - For seed sale: 1/4 mile isolation or cage flowers - Home use: Growing different varieties in same garden usually OK with 10-20' separation - Note: Sweet and hot peppers cross easily; save seed from only one type per season for purity

Viability: 2-4 years under proper storage. Germination declines sharply after year 3.

Special Notes: - Wear gloves when handling hot pepper seeds (capsaicin transfers to eyes!) - Label carefully—seeds of different varieties look identical - Save from 5-10 plants for genetic diversity - Select for desired traits: flavor, heat level, productivity, disease resistance

Added to WV Planting Guide 26155 — The Loop Farmstead