Peppers are a popular warm-season crop that will grow in most areas of Texas. Peppers come in a number of varieties and are enjoyed as a snack, in making salsas and dips, as flavor for dishes and in salads or casseroles.

They provide a good source of vitamin C and vitamin A. Popular sweet peppers include Bell Tower, Big Bertha, California Wonder, Gypsy, Juniper and Yolo Wonder. Popular hog peppers include Hidalgo Serrano, Hungarian Wax, Jalapeno, Long Red Cayenne and TAM Mild Jalapeno to name a few. There are numerous others that people like to grow for their own tastes.

Peppers grow in all types of soil, but prefer a well-drained soil with adequate sunlight. As is the case with most vegetable varieties, they do not perform well in shady areas. Most people who plant them rely on transplants rather than grow them from seed.

Peppers, like tomatoes, are sensitive to temperature. Most peppers will drop their blooms when daytime temperatures get much above 90 degrees in combination with night temperatures above 75 degrees. They will also drop their blooms in the early spring if temperatures remain cool for extended periods. Hot peppers, such as jalapenos, withstand hot weather fairly well and can often produce fruit through the summer in most areas. Optimum temperatures fall between 70 degrees and 80 degrees for bell-type peppers, and between 70 degrees and 85 degrees for hot varieties.

An alternative to planting hot peppers in the garden is growing them in containers. Most hot peppers are perennials grown in tropical climates, but can be grown all year long in containers. More and more people are growing plants in containers. It is perfect for gardeners living in apartments, for those who have small yards and for those who live in cool regions where the number of growing days are limited. Container-grown plants can also create interest on a patio.

Gardeners may find that pests cause occasional problems. Early detection can prevent damage, so inspect plants frequently for telltale signs of insects. Large insects can often be removed from the plant. Any damaged leaves or stems should be removed and destroyed. Insects often make their homes among garden debris, quickly moving on to healthy plants.

Aphids are a major source of pepper problems. They are very small insects (less than 1/10 inch) found clustered on the undersides of leaves and on new growth. As they feed, they suck plant juices. Leaves become yellowed and distorted. They can spread all viruses, particularly Cucumber Mosaic Virus.

Thrips are another likely source of pepper problems. These small flying insects congregate by the hundreds. Thrips are active insects, wounding plants to suck sap like aphids. Thrips damage the leaves, which generally curl upward into a “boat-shape.” These insects can infect peppers with Tomato Spotted Wilt Virus.

The first peppers should be ready to pick just 10 to 12 weeks after transplanting. Harvesting the fruit as it matures encourages the plant to continue producing. Jalapenos are mature when they become a deep, dark green. Most other hot peppers should be picked after a color change from green. Hot pepper plants should continue to produce until the first frost in the fall, although production slows as the weather cools. Pick bell peppers when they become shiny, firm and dark green. If left on the plant, many peppers will turn red.