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PLANTING INSTRUCTIONSStart planting seeds indoors, 8-10 weeks before winter ends. Keep them warm for germination.Plant three capsicum seeds in one pot, and thin out the weakest seedling. Let the remaining two seeds grow as one plant so that the peppers remain protected from excessive sunlight.A week before transplanting, introduce fertilizer or aged compost to the garden soil.Transplant seedlings outdoors, 18 to 24 inches apart (but keep paired plants in close proximity)Put two or three match sticks in the hollow with each plant, along with almost a teaspoon of fertilizer. The matchsticks provide sulfur to the plants.GROWING REQUIREMENTSWATERINGWater up to one to two litres per week as peppers are extremely heat sensitive.PESTSMost peppers are susceptible to these pests: Aphids, Flea Beetles, Cucumber, Mosaic Virus. Blossom-End Rot appears as a soft, sunken area which turns darker in color. Symptoms include marginal foliar burning, yellowing and browning of leaves, browning of roots and no growth or development of black sooty mould, which can occur on the undersides of leaves.SOILPeppers grow best in loamy soil with a pH ranging between 6.2 and 7.0. Although, they can tolerate slightly alkaline conditions near 7.5SPOTCapsicum grows well in the sun, so find a sunny spot to plant capsicum.TEMPERATURESoil should be at least 18 degree C (65 degrees F), peppers will not survive transplanting at temperatures lower than this.HOW TO HARVESTHarvest as soon as peppers reach their full size.The longer bell peppers stay on the plant, the more sweet they get and the greater is their Vitamin C content.Use a sharp knife or scissors to cut peppers and clean them before consuming.Peppers can be refrigerated in plastic bags for up to 10 days after harvesting.