Canary Bell Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost, sowing them in seed starting mix at a depth of 1/4 inch. Keep soil warm at 70 to 80 degrees Fahrenheit for consistent germination. Pepper seeds are slow to sprout; be patient for 10 to 14 days.

Transplant seedlings outdoors once nighttime temperatures consistently stay above 50 degrees Fahrenheit and all danger of frost has passed. Harden off plants gradually over 7 to 10 days by exposing them to outdoor conditions in increasing increments. Space plants 12 inches apart with 36 inches between rows. Bury transplants slightly deeper than their containers to encourage a stronger root system.

Pick peppers when they reach their full size of 3.5 by 4 inches and have turned from green to bright yellow, typically 100 to 109 days after transplanting. Use a sharp knife or pruners to cut peppers cleanly from the stem rather than pulling them by hand, which can damage the plant. You can also harvest peppers at the green stage if needed, though allowing them to fully yellow develops their natural sweetness and vitamin C content.

Pinch out the first flower buds when plants are young to encourage bushier growth and more fruit later in the season. Remove any damaged or diseased leaves promptly. Beyond these minor adjustments, the upright growth habit of this variety requires minimal pruning.