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 Miami in your yard or stand out in your vegetable garden Redding. 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 San Diego 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 Flagstaff 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 Fresno 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 Flagstaff by snapping or reducing the stems; use scissors to lessen the possibility of inadvertently breaking a branch off.