Ideal Uses: Roasting, grilling, fresh salads, stuffed peppers, and salsas
Product Details:
Seed Count: Available in various packet sizes
Seed Quality: Non-GMO, open-pollinated for strong, healthy plants with high fruit production
Germination Rate: High, ensuring healthy plants and an abundant harvest
Growth Habit: Compact, bushy plant with bright red, blocky peppers that mature to full sweetness
Planting Instructions:
Seed Preparation:
Soaking (Optional): Soaking pepper seeds for 6-8 hours before planting can help speed up germination, but it is not required.
Sowing Instructions:
Indoor Start: Start seeds indoors 6-8 weeks before the last frost at 70-80°F (21-27°C). This will give the plants a head start before being transplanted outside.
Outdoor Sowing: Directly sow seeds outdoors after the last frost, once soil temperatures are consistently 65-70°F (18-21°C).
Planting Depth: Sow seeds 1/4 inch deep in soil.
Spacing: Space seedlings 18-24 inches apart in rows or in raised beds. Provide at least 2 feet between each plant for proper air circulation and growth.
Care & Maintenance:
Watering:
Keep the soil moist but not waterlogged. Water at the base of the plant, avoiding wetting the leaves, which can promote fungal diseases.
Consistent moisture is essential, especially when the peppers are developing.
Fertilization:
Fertilize with a balanced, all-purpose fertilizer at planting and again after 4-6 weeks to ensure steady growth.
Use a phosphorus-rich fertilizer once the fruit begins to form to help support fruit development.
Weeding & Mulching:
Mulch around the plants to help retain moisture, suppress weeds, and regulate soil temperature.
Regularly remove weeds to reduce competition for nutrients.
Pest & Disease Management:
Watch for common pests like aphids, whiteflies, and spider mites. Use organic methods like neem oil or insecticidal soap if needed.
Prevent blossom end rot by ensuring consistent watering and avoiding drought stress.
Harvesting & Storage:
Harvesting Time:
Pimento peppers typically take 70-90 days to mature after transplanting.
Harvest when the peppers have reached a bright red color and are firm to the touch.
Harvesting Method:
Use sharp scissors or a garden knife to cut the peppers from the plant, leaving about 1-2 inches of stem attached to the fruit. Handle carefully to avoid damaging the plant.
Storage:
Store harvested peppers in the refrigerator for up to 1-2 weeks.
For longer storage, freeze, can, or pickle the peppers to preserve them for later use.
Tips for Success:
Avoid Overcrowding: Space the plants appropriately to allow for airflow and prevent diseases.
Pruning: Remove any early flower buds to encourage stronger plant growth and better fruit production.
Consistent Care: Pimentos thrive with consistent care—ensure they get enough water, sunlight, and nutrients for a healthy harvest.
