Whether you prefer them sweet or spicy, banana peppers thrive in the right growing environment. Provide them with 6-8 hours of full sunlight daily, warm temperatures and enough water to keep the soil moist. Use well-draining soil with a slightly acidic pH and water plants at the base. In the hottest growing zones, some afternoon shade will fend off scalding or burning. Add a two-inch layer of organic mulch to help with moisture management and weed prevention.

Insects like aphids, spider mites, cutworms and thrips adore banana peppers. You can remove small amounts of these pests by hand or apply insecticides for larger infestations. Prevent diseases like root rot and powdery mildew by watering appropriately and spacing/trimming the plants for good air circulation. A tomato cage or trellis will keep peppers off the ground.

Start your banana pepper plants indoors 8-10 weeks before the final frost to give them a longer growing season. Sow the seeds a quarter-inch deep, using a seed-starting mix in flats or cell pots. The soil should be moist and at a temperature of 70-80 degrees. When the seedlings sprout (which can take 7-20 days), place the containers near a sunny window or underneath grow lights. Periodically transplanting to larger pots may be necessary.

Direct planting can be done anytime in warm areas, but is not recommended in cool regions. Wait until the soil temperature reaches 60 degrees before planting or transplanting. Plants should be 18-24 inches apart for regular varieties and 12-18 inches apart for dwarf varieties. You can sow seeds closer and thin them once they develop true leaves.

With a well-draining pot, good potting soil and plenty of sunlight, container banana peppers are outstanding. Choose a 5- to 10-gallon pot depending on the variety and how big you want them to grow.

Like other nightshades, banana peppers eat a lot of nutrients. Apply a balanced fertilizer or tomato-focused blend as a side dressing every 3-4 weeks. Organic matter like compost and manure is a solid pick, especially when prepping the soil. Dilute liquid fertilizers to half-strength and avoid contact with the leaves or fruit. Soil testing will clue you in about micronutrients.

Banana peppers are grown as an annual in lower growing zones and as a perennial in higher zones. If nighttime temperatures drop below 55 degrees, add organic mulch for warmth, and move container plants indoors. The plants will go dormant in the winter, so after the final harvest, cut them 4-6 inches from the ground so they grow back strong the next spring.

Regular pruning greatly improves banana pepper plant health, shape and yield. Remove the first set of flowers to redirect energy to root development. Then, snip off low-growing suckers and leaves to improve circulation. Immediately remove any damaged or diseased leaves and stems you spot.

Banana peppers can be harvested at multiple stages, usually in the 60-80 day range. Pick them when they’re green for a milder flavor, pale yellow for the best sweetness and crunch, or red/orange for more spice. Cut the peppers with a sharp, sterile tool so there is about half an inch of stem on the fruit.