My garden is now 7-8 weeks before the last frost. Our usual last frost date here is May 5-10.
I planted these five varieties of peppers.
Sweet Canary Bell: (hybrid) Easy to grow, exceptional flavor, thick-walled and bright yellow color. It sets fruit early and produces throughout the summer. A vibrant accent in salads and deliciously sweet when sauteed or grilled. 69-80 days
Sweet Chocolate: (open pollinated) A lovely purple brown. Lumpy, elongated shape. Smoky-sweet flavor. Very productive. Peppers are very sweet, have thick walls, and turn from green, to chocolate when mature. The interior walls are brick red. Excellent fresh in salads. 85 days.
Anaheim Chile: (open pollinated) a mild variety of the New Mexican chile pepper. Like a poblano with a slightly thinner flesh. Fresh Anaheim peppers, like the poblano, need to be roasted before use. 78 days.
Poblano Chile: (open pollinated) a very mild chile pepper. The plant is multi-stemmed, and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a red so dark as to be nearly black. It can be prepared a number of ways, commonly including: dried, breaded and fried, stuffed, or in sauces called moles. After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. When dried, this pepper becomes a broad, flat, heart-shaped pod called an Ancho chile. 65 days.
Habenero Chile: (open pollinated) The habanero is the hottest chile pepper you’ll find. Most habaneros rate 200,000 to 300,000 Scoville heat units. Yee ha!! That’s hot!! 95 days.
I put the tray under my fish tank in among all the plumbing. It stays a nice constant 78 degrees F under there and worked well last year. For pepper seed, the recommended soil germination temperature range is 75-80°F.
chile and bell peppers (Capsicum)