HOW TO GROW PAPRIKA PEPPERS
Paprika peppers increase the spice of life with their mildly warm and earthy flavor. Overlooked by many gardeners, these mild peppers are easy to grow. they’re a cinch to dry and to grind into spice for several common dishes. they’re also delicious when used straight from the garden as a crispy snack. Or give them a try tossed into a salad for a touch of warmth and for a pleasant nutritional boost.
Paprika peppers (capsicum annuum) are native to the foremost southern portions of North America, to Central America, and to South America. They grow as perennials within the warmer climates of their origination, but they’re treated as annuals in most gardens within the U.S.
Paprika peppers are high in vitamins A and C. Make some room for these guys in your next garden. You won’t be disappointed!
HOW TO GROW AND look after PAPRIKA PEPPERS
Paprika peppers are naturally familiar with the long growing seasons of warm climates, in order that they take an extended time to germinate from seed. they’re easiest to grow from transplants. And, like all vegetables, they love sunshine. So, pick a sunny spot in your garden, or place a container full sun for your paprika pepper transplant to take in.
Wait until the weather has officially warmed up outside to transplant paprika peppers. they’re very cold-sensitive, and exposure to temperatures of fifty degrees or less are often dooming. you’ll need to hold them indoors up to 2 weeks after you’d typically put your tomatoes and other veggie transplants out. For those 2 weeks, harden off your paprika pepper plant to form the transition less of a shock.
If your young transplants have flowers or small fruit already developing, pinch them off before you transplant to redirect the plant’s energy into growing roots and gaining strength.
Paprika peppers require an honest quality, well-draining soil that will hold moisture, but not wetness. These peppers are finicky about their water, so maintain an honest, moist balance in the least times. Provide mulch to assist preserve the balance, especially if you experience some real weather.
If you’ve got used fertile soil to start with, your paprika peppers should thrive without fertilizer through the season.
HARVESTING AND DRYING PAPRIKA PEPPERS
Paprika peppers are often harvested once they turn completely solid in color. they are doing vary in color, so know what color your ripe paprika should be. The paprika’s coloring is said to its flavor. Paprika peppers that are red are usually the sweetest, whereas the brown or golden-yellow paprika peppers are the most well-liked. That pattern follows with ground paprika also, so next time you’re browsing the spice aisle, you’ll be ready to decipher your paprikas!
You can skip the spice aisle and grind your own paprika spice by drying your own homegrown paprika peppers. Dry your peppers the old-fashioned way by hanging them on a string outside until all of the moisture is gone. Or lay them flat on a cooking utensil and switch them often. When your peppers are dry and crumbly, put them during a coffee mill until the peppers are ground right down to a coarse powder.
The flavor of paprika is activated when heated, so use it to embellish your cold deviled eggs and salads, but don’t stop there. Use your freshly ground spice to amp up the flavor of your soups, meats, potatoes, and pasta dishes.
PAPRIKA PEPPER PESTS AND PROBLEMS
Since they’re grown as annuals throughout the U.S., paprika pepper plants aren’t especially susceptible to diseases or pests as long as proper planting and techniques are followed closely. Overall, paprika peppers are pretty easy to grow.
Keep an eye fixed out for typical pests and garden diseases that will hit your pepper plants. pepper plant pests and problems are aphids, blossom end rot, and leaf blights. inspect the article below from Utah State University Cooperative Extension for more details on the way to identify the symptoms of pepper plant problems.
PAPRIKA PEPPER VARIETIES to think about
‘Alma’ may be a beautiful, round, red paprika pepper known for its hint of warmth. This one is sweet for eating fresh from the garden or for preserving for spice.
‘Kalosca’ may be a thin-walled sweet paprika pepper from Hungary that’s perfect for drying and grinding. Your goulash and chicken paprika will never taste better.