Product Bio

Picante plants requires some heat. Chilies are mostly perennial in their native habitat of sub-tropical and tropical regions. If you live in an area that has a long growing season and a lot of sun, you may directly sow seeds in the garden 10-14 days before the last frost date. In temperate areas, chilies are grown as annuals, so when starting cayenne pepper plants from seed, it’s best to do so indoors or in a greenhouse. They are very delicate and react badly to overly hot or cold weather.

Sow the seeds in light, well-drained soil medium and keep in a sunny location at a temperature of at least 60 F. (16 C.) until the seeds sprout in 16-20 days. Plant the growing cayenne pepper seedlings into flats spaced 2-3 inches apart or in individual pots and allow to gradually acclimate or harden to outdoor temperatures. Generally, outdoor transplanting should occur six to eight weeks after the seeds are sown, or after all danger of frost has passed; however, if you choose to transplant before the weather is frost free, it is advisable to protect the plants with row covers, hot caps and/or transplant the peppers through black plastic.

To prepare for transplanting the cayenne pepper plants, amend the soil with fertilizer or organic compound, if need be, avoiding too much nitrogen in an area of full sun to mostly full exposure. Plant your pepper babies 18-24 inches apart in a row.

Moist soil is required in the care of cayenne peppers but take care not to overwater. Saturated soil, or overly dry soil for that matter, may cause the foliage to yellow. Organic mulch or plastic sheeting help reduce weeding and conserve water; however, do not apply organic mulch until the soil has warmed to 75 F. (24 C.). Cayenne pepper plants may overwinter if protected from frost or moved inside. Prune the plants as needed. Cayenne peppers will be ready to harvest in about 70-80 days. When ready, cayenne pepper will be 4-6 inches long and easily pull from the stem, although it is really better to snip from the plant so you do not cause any damage. Some fruit will be green, partially green or colored and should be stored at a temperature of 55 F. (13 C.). Harvesting will be ongoing and continue until the first frost of fall.