Sweet Cayenne Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost. Peppers germinate best at 70 to 80 degrees Fahrenheit under consistent moisture and bright light. Once seedlings develop true leaves, thin or pot up to ensure robust growth before transplanting.

Transplant outdoors after all danger of frost has passed and soil has warmed to at least 60 degrees Fahrenheit, ideally closer to 65 to 70 degrees. Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor sun and wind. Space plants 18 inches apart with 36 inches between rows.

Begin harvesting when peppers reach full size (around 12 inches long) and have turned a deep crimson red, typically 70 to 79 days after transplanting. Peppers at this stage are sweetest and most tender. Cut peppers from the plant rather than pulling, which can damage branches. You can harvest peppers at earlier green stages if needed, though the flavor profile develops fully only in the red stage. Regular harvesting encourages continued flowering and prolongs your harvest window through the growing season.

Sweet Cayenne's upright habit requires minimal pruning. Remove any damaged or diseased leaves as they appear. In early growth, you may pinch the central stem when the plant reaches 6 to 8 inches tall to encourage branching and a bushier frame, which increases flower production. Remove the first flowers if they appear before the plant is well established, directing energy into stem and leaf growth rather than premature fruiting.