Sweet Peppers

These nutrition packed peppers contain vitamin A, B6 and C as well as antioxidants. They have a variety of culinary uses from being stuffed as a main dish or pickled or grilled in tapas. Peppers are a core ingredient for in many cuisines and the pimento variety is used to stuff olives.

February is the perfect time to be sow peppers for a late summer harvest. But what do you need to know? Sweet peppers (capsicums) are the none spicy varieties. We've divided peppers due to the huge range of varieties, spice levels and culinary uses. The typical bell types grow up to 90-120 cm (3-4 ft) in height. The mini varieties can be as low as 30 cm (1 ft) tall, making them perfect for window boxes or hanging baskets.

As the plant matured towards harvest time occasionally branches can break with the weight of larger peppers so offer some support such as netting or a cage.

The other grouping would be culinary uses such as crunchy thick walled peppers for roasting, stuffing as the thinner walled varieties for salads, pizza toppings etc.

What do do

• Sow seeds from Jan (USDA zones 10 - 13 only), February to mid-March (USDA zones 7A - 10A). If you live is a very cold areas (USDA 6 or below) sow at the end of March until mid April. For info on USDA zones see the blog post.

• Once you have your seedlings with 2 true leaves pot them on individually in pots 7 - 10 cm wide and keep under cover until your last frost date as the plants are not hardy.

• After the last frost risk (Usually end April - late May) plant outside 45 - 60 cm (18 - 24 in) apart. Or 1 per 30 cm for square foot planting depending on the variety.

• Peppers prefer lighter, free draining soil with a neutral pH at around 6-7, similar to tomatoes and chilli.

• Position in a sunny spot sheltered from the strong winds as the fruits will need sunlight to ripen.

• Select a variety that is suitable to your local climate or growing space, see below for cool climate varieties.

Most pepper varieties are self fertile, meaning the plant has both the male and female parts for pollination.

Small space, no worries!

For hanging baskets and tiny spaces there's a number of cultivars such as Dedo De Mocha, Medusa, Mini Pickle and Minibelle.

• Standout small variety: Medusa is visually attractive and when fruiting it looks a bit like a messy hairdo.

Biggest cropper

Some of the highest yielding varieties include Aji Rico, Lambo, Medusa and Napia.

• Standout heavy cropper: Napia is early to fruit and extremely productive heirloom variety from Italy. In ideal conditions 1 plant can produce 25 - 30, 7-8 cm (3 in) peppers.

Culinary use

Best for stuffing: California Wonder, Giant Marconi, King of the North, Pimentos (to stuff foods like olives) and Poblano. Poblano is tangy and very mildly spiced but is often classed as a sweet pepper not a chilli pepper.

Best for roasting: Carmen, Corno di Toro, Lunchbox and Poblano.

Best for salads, sauces and salsa: Aji Limon, Cherry Peppers, Poblano, Red Bell.

• Standout culinary variety: Poblano is a fantastic all-rounder and with 1 packet of seeds you can cover most uses.

Cooler climates

There are specially bred varieties for people in colder areas such as Ace Pepper, King of the North, Lipstick and Lunchbox, which will do well in USDA zones 9 and below.

• Standout Variety: Lunchbox produces early, colourful fruit and has a great range of uses. Much like Poblano, it can cover most culinary preferences.

Early varieties - 55 - 70 days: Ace Pepper, Lipstick and Lunchbox.

Med-season - approx 70 - 80 days: Aji Limon, Cherry, King of the North, Poblano and most other varieties.

Later varieties - over 80 days: California Wonder. Peach varieties and some tropical such as Aji Amarillo.

*Time duration is based on idea conditions. If you start them during colder months the plants will take longer to mature.

• Standout variety: King of the North is an extremely reliable, mid-season cropper and is very well suited to cooler climates.