The Chi- warm pepper, an extra- selection from China, is as delicious as it’s decorative. The eyecatching red peppers make an intriguing alternative to flowers in your yard or stand out in your vegetable garden. Chi-Chien peppers are annuals that develop faring particularly well in areas with moderate winters and warm summers. Chi-Chien crops need little treatment in trade for a plentiful harvest of peppers and grow easily from seed.
Select a backyard website for the Chi- peppers with full-sun, well-drained soil and protection.
Prepare the garden bed by tilling organic matter to the 7 or 8″ of soil. Mix in one-pound of 20-20-20 fertilizer for every 100 square-feet of soil.
Sow Chi- pepper seeds straight in the garden when the soil temperature exceeds 75 degrees Fahrenheit. Plant the seeds one-quarter half an inch and inch-deep. Space rows 2 to 3 feet.
Water the pepper seeds before the soil feels moist. Don’t let the soil dry before germination, which requires between 15 and 30-days. Continue to keep the soil moist as pepper seedlings require plenty of water.
Pepper seedlings to 2-feet apart after germination happens.
Spread a sheet of plastic, with holes cut out on the garden bed, for the pepper crops to to manage weeds and keeps the soil warm. Alternatively, distribute a 1- to 2 inch layer of wood-chips, dried leaves or other organic matter across the plants as mulch.
Pepper crops that are fertilize one week starts. Apply 1 1/2 ounces of ammonium sulfate fertilizer per 10 feet of row.
Harvest peppers 8 to 10 months after germination. Break the peppers off the plant by snapping or reducing the stems; use scissors to lessen the possibility of inadvertently breaking a branch off.