Pimento L Pepper

Start seeds indoors 8 to 10 weeks before your last spring frost date. Sow seeds approximately 1/4 inch deep in moist seed-starting mix and maintain soil temperature between 70 and 85 degrees Fahrenheit for reliable germination. Keep the soil consistently moist but not saturated; germination typically occurs within 7 to 14 days. Provide bright light as soon as seedlings emerge.

Transplant seedlings outdoors after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit, ideally waiting until nighttime temperatures stay above 50 degrees. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting. Space plants 18 inches apart in rows 36 inches apart, planting at the same depth they were growing in their containers.

Peppers are ready to harvest 90 to 99 days after transplanting when they reach their mature size of about 4.5 inches long and develop a glossy, full appearance. They can be harvested at any stage, though waiting until they reach their characteristic heart shape and develop a vibrant red color will give you the sweetest, most flavorful fruit. Use scissors or pruning shears to cut peppers from the plant rather than pulling, which risks damaging the stem. Continue harvesting throughout the season to encourage the plant to produce more peppers.

Pimento L's compact, upright growth habit requires minimal pruning. Remove any dead, damaged, or diseased leaves as they appear. If desired, pinch out the terminal bud when plants are 6 to 8 inches tall to encourage bushier branching and more fruit production, though this step is optional given the plant's naturally compact form.