1.Sowing & Germination

Peppers have a long growing season and require a head start. They are "heat-lovers" and will sit dormant if the soil is too cold.

• →Indoor Start (Highly Recommended): Sow seeds indoors 8–10 weeks before your last expected frost.
• →Sowing Depth: 1/4 inch deep.
• →The Warmth Factor: Pepper seeds germinate best at soil temperatures of 75°F–85°F. Use a seedling heat mat if possible. Germination can be slow, taking anywhere from 10 to 21 days.
• →Transplanting: Do not move seedlings outdoors until night temperatures stay consistently above 55°F and the soil has warmed. "Harden off" your plants for 7–10 days before planting them in the garden.Spacing:In Trays: Sow 2–3 seeds per cell.
• →In Garden: Space plants 18–24 inches apart in rows 24–30 inches apart.

2.Growing & Care

• →Watering: Provide 1–2 inches of water per week. Keep soil moisture consistent; fluctuations can lead to "Blossom End Rot" (dark leathery spots on the bottom of the fruit) due to calcium uptake issues.
• →Staking: California Wonder produces heavy fruits. Use a small tomato cage or a sturdy stake to support the plant so the branches don't snap under the weight of the harvest.
• →Mulching: Use black plastic mulch to warm the soil in cooler regions, or straw/wood chips in hotter regions to retain moisture.
• →Feeding: Use a balanced organic fertilizer when transplanting, and a low-nitrogen, high-phosphorus fertilizer once flowers appear to encourage fruit production rather than just leaves.

3.Harvest

• →Days to Maturity: 70–75 Days (Green); 90+ Days (Red).Green vs. Red: You can harvest the peppers when they are full-size and glossy green. However, if you leave them on the plant longer, they will turn bright red. Red peppers are significantly sweeter and higher in Vitamin C.
• →Method: Use garden snips or a sharp knife to cut the stem. Do not pull the pepper by hand, as the branches are brittle and break easily.

4.In the Kitchen

• →Storage: Fresh peppers will last 1–2 weeks in the refrigerator crisper drawer.
• →Preserving: Bell peppers freeze exceptionally well. Simply chop them up and place them in freezer bags—no blanching required!
• →Culinary Use: Because the "300 TMR" has such thick walls, it is the perfect variety for stuffed peppers, as it holds its shape beautifully during baking.