Anaheim Pepper ‘Joe E. Parker’ – Capsicum annuum A very versatile southwestern pepper with mild heat and slight fruitiness can be used for many dishes. Slightly flattened and curved, can be harvested green or red.
SOW seeds indoors about 8 weeks prior to planting out into warm weather at a depth of ¼ inch. If possible, use a seed heat mat or other method to maintain soil temperatures of 80 to 90 degrees.
HARVEST green peppers when they have lengthened to at least 6 inches. Peppers can be left on the plant to ripen to a red color and sweeter taste. Ready about 65 to 80 days after transplanting.
TIPS Pick peppers regularly to encourage further fruit set. Pepper plants need more phosphorus than other veggies and will benefit from being watered in with a high phosphorus solution when transplanted.
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