Cabernet Pepper

Start seeds indoors 6-8 weeks before your last spring frost, sowing at a depth of roughly 1/4 inch in warm soil (70-80°F). Keep the seed bed consistently moist and provide bright light as soon as seedlings emerge. Cabernet seeds are vigorous and will germinate reliably within 7-14 days under these conditions.

Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions, then transplant once soil temperature reaches 60°F and all frost danger has passed. Space plants 18 inches apart, with rows 36 inches apart, whether in garden beds, raised beds, or greenhouse systems. Bury the stem slightly deeper than it was growing in its cell to encourage stronger root development.

Cabernet peppers can be harvested at the mature green stage, roughly 70-79 days from transplant, but they're at their sweetest and most robust once they've turned deep red. Wait for the peppers to feel firm and glossy, then cut them from the stem with a clean knife or pruner rather than pulling. The thick walls mean you won't risk tearing the plant. Continue harvesting mature fruits to keep the plant producing new peppers through the season.

As an upright variety, Cabernet benefits from pinching off the first flower buds that appear when plants are young (around 6 inches tall), which redirects energy into establishing a stronger branching structure. Later, selective pruning of crowded interior shoots improves air circulation and fruit development. Remove any branches showing signs of disease or pest damage immediately.