Panhandle Florida’s gardens are still producing in August, at least in plots where the weeds have not overtaken the remaining vegetable plants.
Granted, the choice of crops is limited to a few stalwarts able to handle the 90-degree plus temperatures, the high humidity and the intermittent rains, some of which have been brutal in their hammering abuse of vegetable plants.
While many plants planted in the spring have reached the end of their seasonal run, many peppers are still delivering their tasty, and in some cases fiery, delicacy.
This popular vegetable grows well in north Florida and is a regular addition to fresh salads, the basis for many secret hot sauces, and a staple for stir fry and other exotic dishes.
Peppers come in a wide variety of colors, shapes and flavors. There is a cultivar for almost every taste and preference. If properly cultivated and protected from the elements (insects and temperature extremes), the plants will produce for several years.
Peppers, both sweet and hot, common to the region are well-known members of the Solanaceae plant family which includes tomatoes, potatoes and eggplants.
This family also includes nightshade, a native plant or weed, which is toxic.
Historically, peppers have been part of the human diet in the Americas for almost 10,000 years.
Archaeologists who specialize in botany think the chili pepper was domesticated and deliberately cultivated over 6,000 years ago in South America.
Bell peppers are thought to be native to Mexico, Central America and northern South America. They proved so popular with the early explorers that the seeds were carried back to Spain along with all the gold, silver and new world emeralds.
Cayenne peppers, native to the northeast coast of South America, were processed differently when they fell into the hands of French colonists. They were commonly ground into a fine powder and used as a seasoning agent.
The name Cayenne comes from the name of the town in French Guiana where these hot specialties were once commonly grown.
Over the years, pepper cultivars have made their way around the globe and into numerous local specialties and nationally known cuisines. Each move resulted in local plant breeders “fine tuning” the plants to fit local tastes.
Today’s gardener has an excellent selection of pepper cultivars from which to choose. They can be cultivated using either seeds or transplants.
Pepper plants are a relatively hardy garden vegetable with the potential to last, and produce peppers, for several years. However, the typically frosty temperatures of local winters can kill them.
Transplants will take 70 to 90 days to produce peppers. Seeds will take a week or two longer.
The plants require about an inch and a half of rain per week during their growing season, and pollinators are very important to ensuring the plants successfully set.
Stinkbugs and leaf-footed bugs can damage the plants, but are more likely to injure the vegetable itself.
Disease pressure in panhandle Florida is not a common problem.
Peppers are rich in vitamin C, a nutrient which is needed daily by the human body. Additionally, they are an excellent source of antioxidants, especially Lycopene.
Pepper plants can be started in late August to early September with a realistic expectation of getting a harvest. Extra effort must be given to monitoring and treating insects, and be prepared to protect if cold weather comes early in 2024.
While the consumer may experience excessive heat from some spicy peppers, the fiery features will offer no defense against bugs or frost.
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