Cayenne Long Red Thin Pepper

Start seeds indoors 6-8 weeks before your last spring frost date. Pepper seeds germinate best at 75-85°F with consistent moisture. Plant seeds 1/4 inch deep in seed-starting mix and keep warm and humid until sprouts emerge, typically within 7-14 days.

Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions. Transplant outdoors after the last frost date once soil temperature reaches at least 70°F. Plant at the same depth they were growing in containers, spacing 18 inches apart with 36 inches between rows.

Peppers reach edible maturity at 70-79 days from transplant and can be harvested at any stage, though they develop maximum heat and flavor once fully red. Peppers will turn from green to bright red on the plant; you can pick them red for immediate use or harvest just-mature green peppers if needed. Cut or carefully twist peppers from the stem rather than pulling, which can damage branches. For drying, allow peppers to fully mature to red on the plant, then harvest by cutting the stem cleanly. Wear gloves when handling to avoid capsaicin irritation, especially if you plan to touch your face.

Minimal pruning is required given the upright growth habit. Remove any lower leaves touching the soil to improve air circulation and reduce disease pressure, particularly as the plant matures and fruit weight increases.