Peppers & Chilies in the Greenhouse: Hot & Colorful

Peppers & Chilies – Heat Lovers in the Greenhouse

Peppers and chilies come from tropical and subtropical regions. They need plenty of warmth and sun – they feel most at home in a greenhouse or on a south-facing terrace.

Sowing (January–February)

• Let seeds germinate in moist seed-starting mix at 24–28 °C (a heat mat is almost essential).
• Germination time: 2–4 weeks – patience is required!
• Prick out once 2–3 true leaves are visible.

Variety Overview

Peppers:

• Bell peppers (Lamuyo type): classic, thick-walled, mild
• Pointed peppers: more aromatic, thinner-walled
• Stuffing varieties: ideal for filling and preserving

Chilies:

• Jalapeño: medium-hot, versatile
• Cayenne: hot, good for drying
• Habanero: very hot, fruity-aromatic
• Poblano: mild, large, for roasting

Care in the Greenhouse

• Temperature: minimum 18 °C at night, 22–30 °C ideal during the day.
• Watering: keep evenly moist, avoid waterlogging.
• Ventilation: air it out daily to prevent mold and pests.
• Fertilizing: every 14 days with tomato fertilizer (high potassium content is good for fruit).
• Pollinating: insects are scarce in the greenhouse – gently shake the flowers daily or pollinate with a brush.

Harvest

• Peppers: harvest green for higher yield, or let them fully ripen for a sweeter taste and a vitamin C boost.
• Chilies: depending on the variety, anywhere from green to fully red – ripe fruit is hotter.
• Tip: picking regularly encourages more flowering.

Drying & Processing Chilies

Harvested chilies dry beautifully:

• Hang them in an airy, warm spot (2–4 weeks)
• In a dehydrator at 50–60 °C (8–12 hours)
• Grind into powder or store whole