Bell Pepper, Capsicum annuum. - Plant Photo Taken June 19, 2011 In Glendale, Arizona.

Bell Pepper Capsicum annuum, Nightshade or Potato Family (Solanaceae), Commonly Known As: Bell Pepper. AKA: . According to Purdue University; residents of the Americas have eaten chili peppers since about 7500 B.C., and Native Americans began growing them possibly as early as 5200 B.C.. Chili peppers are consequently one of the oldest crops cultivated in the Western Hemisphere. People in Europe, Africa and Asia learned of chili peppers through Christopher Columbus. He encountered a Capsicum plant during his first voyage to the New World in about 1492 and called the unfamiliar item "red pepper" or "pepper", Spanish word "pimiento", in honor of its red pods and pungency, which reminded him of the well-known black pepper. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant originating from India, were a highly prized condiment; the name �pepper� was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, �chili�, is of Central American origin. Like their relatives, the chili peppers, bell peppers are thought to have originated in South America with seeds of a wild variety dating back to 5000 BC. Capsicum is the botanical genus name of approximately 27 species of pepper, which include about 22 wild types and five cultivated varieties. Although many people consider them vegetables, peppers in the Capsicum genus are actually a berry form of fruit. They also are one of the vegetables from the nightshade (Solanaceae) family which includes eggplant, tomatoes, and potatoes. These Capsicum peppers are commonly known as chile with an "e," which is the Spanish spelling, or chili with a final "i," which is the English variation of the noun. The five domesticated varieties of Capsicum peppers are Capsicum annuum, Capsicum baccatum, Capsicum chinense, Capsicum frutescens and Capsicum pubescens. Capsicum annuum, the best-known type, includes paprika, Cayenne pepper, bell peppers, jalapeno peppers, and green and red peppers. Capsicum chinense includes the notoriously hot habanero pepper, and Capsicum frutescens includes tabasco pepper, in the popular tabasco sauce. The more obscure Capsicum baccatum and Capsicum pubescens include Peruvian peppers and apple chile, respectively. Capsicum peppers are native to Central America, North America and South America, although residents of many warmer areas, such as Africa and India, also cultivate them. The Capsicum annum variety is native to southern regions of the United States, including Florida and Texas, and both it and Capsicum pubescens are native to Mexico, as well. Capsicum peppers are more prevalent natively in South America, where the five varieties are common in locations that include the present day countries of Argentina, Bolivia, Brazil, Colombia, the Dominican Republic, Ecuador, Guyana, Paraguay, Peru and Venezuela. Today, Mexico is the major pepper producer in the world. Several years ago, bell peppers were available almost solely as green peppers. Then in the 1980's; red bell peppers became more common in recipes (especially when roasted), and now bell pepper fruits are grown in six colors: green, white, yellow, red, orange, and chocolate brown. While bell peppers are botanically fruits, they are generally considered in culinary contexts to be vegetables. When cut off, the top of the bell pepper is referred to as a �pepper pan�. Bell pepper being a member of the Capsicum genus is the only Capsicum that does not produce capsaicin. The term �bell pepper� or �pepper� or �capsicum� is often used for any of the large bell shaped capsicum fruits, regardless of their color. This vegetable is simply referred as pepper or called by the color of the vegetable for example green pepper. The bell pepper is generally consumed in its unripe form when the fruit is still greenThe green fruits are actually immature peppers. If you leave them on a plant, they eventually will turn into one of the other colors, most commonly red, and they will also become sweeter. The bell peppers are plump and, bell shaped having a distinct and unique taste and the inside of the vegetable is of a thick flesh and in its inner cavity there are edible bitter seeds and a white spongy core. The bell peppers have an excellent watery crunchy taste and the green pepper have a slightly bitter flavor while the red, orange and yellow are sweeter to the taste. Bell peppers need temperatures above 60 degrees Fahrenheit to grow well. Avoid planting them too early in the growing season, and protect plants from cold temperatures. Bell peppers are being hailed as a superfood, low in calories, high in flavor, and Vitamins A, C, and other nutrients. They are delicious in salads, stir-fries, soups, stews, and roasted or grilled. The nutritional values of 100g of raw green bell pepper are: Carbohydrates: 2.5g Fiber: 1g Fat: 0g Bell peppers need temperatures above 60 degrees Fahrenheit to grow well. Avoid planting them too early in the growing season, and protect plants from cold temperatures. Top Varieties Of Bell Pepper: 'Ace Hybrid' pepper: An early-maturing variety that grows well in cool climates. It turns red at maturity. 'Admiral' pepper. A pepper which bears blocky fruits that turn from green to yellow at maturity. It matures in about 80 days from planting. 'California Wonder' pepper. A thick-walled sweet pepper good for stuffing. The leafy plant protects fruits from sunburn. The original variety turns red at maturity, but a yellow form is also available. About 75 days from planting. 'Carmen' pepper. A sweet bull-horn type pepper that turns from green to red when ripe, about 75 days after transplanting. Plants perform very well in container gardens. 'Golden Bell Hybrid' pepper. It bears 4-inch-diameter fruits that turn deep gold at maturity. About 75 days from planting. 'Gypsy' pepper. An early-maturing sweet pepper that produces well in both cool and hot regions. The elongated fruits begin creamy yellow and turn red at full maturity. About 65 days from planting. 'Sweet Banana' pepper. It gets its name from its mild, sweet flesh and elongated yellow immature form. At maturity it turns red. About 68 days from planting. Companion Planting: Companion planting is the process of seeding amicable species alongside one another to promote growth. Companion plants aid one another's growth by repelling pests and taking different nutrients from the soil. Gardening resources like North Dakota State University's companion planting guide do not separate bell peppers from other species of pepper, but suggest companion plants for all types of peppers in one fell swoop. Recommended companion plants for bell peppers fall into three categories: fruits and vegetables, flowering plants and herbs. Herbs: Sally Jean Cunningham, author of "Great Garden Companions: A Companion-Planting System for a Beautiful Garden," recommends three herbs as bell pepper companion plants. These herbs are coriander, fennel, and basil. Coriander (Coriandrum sativum), or cilantro, belongs to the carrot family. Fennel (Foeniculum vulgare) is a perennial. Its seeds are used to flavor meats and breads, and its leaves are used in vegetable dishes, cheese spreads, and soups. Flowers: Flowers that make good bell pepper companion plants are marigolds, cosmos, gazania, and short sunflower varieties. Gazanias (Gazania ringens), or African daises, bear large flowers in red, orange, yellow, white and pink from early summer through early autumn. Like peppers, they grow best in warm sun and will attract butterflies. Gazanias reach a mature height of1 1/2 feet. Cosmos (Cosmos sulphureus and Cosmos bipinnatus) are Mexican and South American species that bear flat flowers with large petals in purple, white, yellow, lavender, orange and various combinations of these colors. Fruits and Vegetables: North Dakota State University recommends two fruits and two vegetables as bell pepper companion plants in its guide to companion planting. The fruits are tomato and eggplant, and the vegetables are carrots and onions. When planting bell peppers alongside large plants like fruits and vegetables, Cunningham recommends planting in a 3-2-3 pattern: three plants in the first row, two in the second, three in the third, with plants interspersed at a distance of 10 inches. As with peppers, tomatoes are not divided by type in companion planting guides. Thus, any species of tomato can be planted alongside bell peppers. This affords gardeners a measure of choice. GENERAL REQUIREMENTS FOR ALL BELL PEPPER GROWING: 1. Select a location in your garden that receives full sun. Prepare the garden, adding plenty of compost, manure, and a general fertilizer. 2. Plant seeds eight weeks before the last frost indoor using a pot that is at least 2 inches or slightly larger. 3. Transplant young seedlings outdoors after the last chance of frost. If the weather is still cool, delay transplanting for a few days. Wait until the soil is 70 to 85 degrees before setting the seedlings out. No matter what type of pepper you grow, they like the weather hot. 4. Space the seedlings 18 to 24 inches apart and in rows 24 to 36 inches apart. Spacing may vary by variety. 5. Water the plants regularly, especially in the hot, dry summer months. Pepper plants like moist soil. If you do not water enough, the bell peppers will acquire a bitter taste. 6. Surround the peppers with mulch to keep weeds from growing and to retain moisture. As the peppers develop, switch over to a fertilizer higher in Phosphorous and Potassium. Gardeners often make the mistake of providing too much nitrogen. The result is a great looking bushy, green plant, but few fruit. 7. Peppers are self pollinators. Occasionally, they will cross pollinate from pollen carried by bees or other insects. To minimize this possibility, don't plant hot and sweet peppers too close. Don't worry though, as it will not affect the fruit of this year's crop. The cross will show up in the genetics of the seeds, if you save them. 8. Dust for spider mites and aphids with an organic insecticide as needed. HARVESTING AND STORAGE: Days to Maturity: 100 to 120 days from seed; 70 to 85 days from transplants. Harvest: Harvest sweet peppers when they reach an edible size or full size, while still in the green or yellow state. When allowed to mature on the plant, most varieties turn red, sweeten, and increase in vitamins A and C content. Cut instead of pulling to avoid breaking branches. Hot peppers are allowed to ripen and change color on the plant. Entire plants may be pulled and hung just before full frosts. Approximate yields: 2 to 8 pounds per 10-foot row. Amount to Raise: 3 to 10 pounds per person. Storage: Medium-cool (45- 50 degrees F), moist (95% relative humidity) conditions for 2 to 3 weeks. Preservation: Freeze; use in pickles and relishes or dried as spices. HARVEST TIPS: Use a sharp knife or pruning shears to cut off fruits when they are full size or later when they are fully colored. Not all immature fruits are green. Some varieties develop creamy yellow, lilac, or purple fruits in their immature stages. Mature fruits are sweeter than immature ones, but allowing fruits to mature sends a signal to the plant to stop producing new fruits, so overall yields will be less the more fruits you allow to mature. COMMON PROBLEMS: Diseases: Tobacco mosaic virus, phytophthora wilt, verticillium wilt, curly top virus, bacterial spot, anthracnose. Insects: Aphids, flea beetles, cutworms, thrips, whitefly. Cultural: Blossom end rot from moisture irregularities or calcium deficiency; blossom drop from night temperatures rising above 75� F or excessive fruit set on entire crop. Type: Technically a Fruit, but considered a Vegetable. Zones: USDA 4 - 9. Height: 6 - 36 inches tall. Spread: 18 - 24 inches wide. Flowers: Solitary at each node (occasionally fasciculate). Pedicels usually declining at anthesis. Corolla milky white (occasionally purple), without diffuse spots at base of lobes; corolla lobes usually straight. Calyx of mature fruit without annular constriction at junction with pedicel (though sometimes irregularly wrinkled); veins often prolonged into short teeth. Bisexual, hypogynous and usually pentamerous. The flowers are complete, with calyx, corolla, and male and female sex organs. The diameter is 9-15 mm. The Capsicum calyx is broadly campanulate, ribbed, about 2 mm long, and truncate or undulate to weakly or prominently dentate with 5-7 teeth. The short-tubed corolla is rotate in most Capsicum species, with usually 5 but sometimes 6-7 petals in some species. The number of corolla lobes and stamens is equal. Typically the flowers have 5 stamens; the filaments are white or violet depending on the species (or variety), with the usually connivent to free anthers varying from bluish-purplish to yellow and white depending on the species. The pistil comprises an ovary of 2-3) carpels that is 2-5 mm long and 1.5-5 mm in diameter, a style 3.5-6.5 mm long, and a capitate papillate stigma slightly wider than the style. The style extends well beyond to just beyond the anthers or may be even with them, or it may be slightly exceeded by the anthers. Blooming Time: Spring through Fall. Fruit: Bell-shaped, green, yellow, orange and red to purple, brown, black, and white. Seeds: Disk-like with a deep chalazal depression. 5.3 mm long, 4.3 mm wide and 1 mm thick. The seed is covered by a parchment-like seed coat. Leaves: Green in color, . Elevation: 0 - 10,800 feet. Light: Sun. Days to Maturity: 100 to 120 days from seed; 70 to 85 days from transplants. Habitat: Rich well-drained, deep sandy loam soil with a 5.6 to 7.5 pH. Native: Mexico, Central America, and northern South America. Miscellaneous: Photos Taken June 19, 2011 In Glendale, Arizona. Hardy into zone 9 but does not take frosts.