Have you ever taken a bite into a red pepper and felt like you’ve gone to heaven? Unlike it’s earlier plucked green cousin, the red pepper packs a delicous punch of sweet and savory. Our Brooklyn rooftop garden has about 5 pepper plans that are all doing well in the after the hot summer. The peppers are all on the small side and I’ve eaten a few delicious green ones. I’m leaving the rest on the plants to mature into reds. I just picked a glorious red pepper off of my Brooklyn rooftop garden. Here she is:
So – what does it take to grow a red pepper? Although many people eroneously believe that red peppers are a different species or type of pepper than the green pepper, they are actually the exact same plant – the capsicum (http://en.wikipedia.org/wiki/Capsicum). Red peppers just stay on the plant longer and turn red as they mature or age. That’s why they are more expensive at the supermarket. They take more work and water to grow.
The pepper or capsicum is indigenous to the Americas and was cultivated first in South and Central America. Columbus noticed peppers being eaten by Native Americans and named it a “pepper” on account of the sharp taste which reminded him of black pepper. Columbus and other explorers brought peppers back to the “Old World.” Colonists then spread peppers throughout North America. An interesting history of the pepper can be found at the Texas A &M Agricultures Site.
Interestingly, a red pepper has 10 times the amount of Vitamin A and double the amount of vitamin c as a green pepper. And, both green and red peppers have more vitamin c than a whole orange.
If you want to grow your own peppers, wait until next Spring and then go for it – it’s easy. Here’s an easy guide for pepper growing: http://www.gardenersnet.com/vegetable/pepper.htm
Last but not least, a quick video guide for roasting red peppers. So many good recipes have roasted red peppers. This video shows you 3 easy ways to roast ’em: