How to Grow Peppers

Low-nitrogen fertilizer is used with peas because they, like other legumes, draw nitrogen from the atmosphere with the help of soil bacteria. To make the bacteria available, dust seeds before planting with commercial bacteria cultures available at garden supply centers.

The fruit of sweet peppers grow 3 to 4 inches long and 21/2 to 3 inches wide; they are often harvested while still green and crisp and are eaten either raw or cooked; if allowed to ripen, they turn red or yellow and may become slightly soft, but the flavor is unchanged. Excellent varieties are Ace Hybrid, Bell Boy Hybrid and Yolo Wonder, which turn red when ripe; and Golden Calwonder, which becomes a rich, golden yellow.

Green peas are classified as smooth or wrinkled, according to the way their seeds look when dried. Since wrinkled varieties are sweeter than smooth ones, only wrinkled varieties are recommended here.

The length of the growing season for each variety, from the time seeds are sown until the plants are ready to be harvested, follows the varietal name. Fine tall-growing types are the 4- to 5-foot Alderman, also called Tall Telephone, 74 days; and three 2 1/2- foot varieties-Freezonian, 62 days; Lincoln, 67 days; and Wando, 65 days. Dwarf types are the 15-inch Little Marvel, 64 days; and the 18-inch Sparkle, 59 days. A 15-foot row of green peas yields about 5 pounds a week.

Pods of green peas should be picked while they are firm but still succulent, before they become yellowish or shriveled. Edible-pod peas should be picked while the pods are still flat and the peas within are barely discernible.

Since pea pods are firmly attached to their vines, hold the vine with one hand and pull the pod with the other. Unused pea seeds will keep for about two years.