Growing bell peppers in California can test your patience as they slowly transform from green to vibrant red, yellow, or orange. Many gardeners get frustrated waiting for that sweet, fully-developed flavor that only comes with complete ripening.
Fortunately, there are several simple tricks that can speed up this process in our unique California climate.
1. Boost Soil Temperature With Black Plastic
Warming the soil is like giving your peppers a cozy blanket that encourages faster growth. Lay black plastic around your plants to absorb heat during sunny California days.
The increased soil temperature stimulates root activity and speeds up the ripening process naturally. Just be sure to cut holes for watering and check underneath occasionally for unwanted pests that might enjoy the warm environment too.
2. Prune Late-Season Flowers
Those pretty white flowers might look nice, but late in the growing season, they’re just stealing energy from your existing peppers. Snip off any flowers that appear after midsummer to redirect the plant’s resources.
Your pepper plant will focus its energy on ripening the existing fruits instead of producing new ones that won’t have time to mature. Use clean garden scissors to avoid spreading disease between plants.
3. Apply Epsom Salt Solution
Magnesium works wonders for pepper ripening, and Epsom salt delivers it directly. Mix one tablespoon of Epsom salt with a gallon of water and apply to the soil around your plants every two weeks.
The magnesium sulfate helps plants produce chlorophyll and improves nutrient absorption. California’s often magnesium-poor soils particularly benefit from this treatment, giving peppers the boost they need to ripen quickly.
4. Reduce Watering Gradually
Pepper plants with slightly stressed roots rush to complete their life cycle. Once your peppers reach full size, gradually decrease watering to encourage faster ripening.
Don’t let plants wilt completely – that’s too much stress! California’s dry climate makes this technique especially effective. A good rule is to wait until the top inch of soil feels dry before providing just enough water to prevent wilting.
5. Harvest Some Peppers Early
Playing favorites with your peppers pays off! Removing a few green peppers signals the plant to concentrate on ripening the remaining fruits. Choose smaller or misshapen peppers to harvest early.
The plant, sensing fewer fruits to support, channels more energy to the remaining peppers. As a bonus, you’ll enjoy some peppers now while waiting for the others to develop their sweeter, more complex flavor.
6. Companion Plant With Tomatoes
Good neighbors make all the difference in the garden! Planting tomatoes nearby creates beneficial growing conditions for peppers. Both plants release growth-promoting chemicals that help each other thrive.
In California gardens, this pairing works especially well because both crops enjoy similar growing conditions. The tomatoes also provide light afternoon shade in hot inland areas, preventing sunscald on peppers while still allowing enough sun for ripening.
7. Apply Banana Peel Tea
Those banana peels from breakfast can speed up pepper ripening! Soak three chopped banana peels in a gallon of water for three days, then strain and water your plants with this potassium-rich tea.
The natural potassium helps develop cell walls and activates enzymes needed for ripening. Apply once weekly during the ripening stage. California’s sunny climate accelerates the decomposition process, making the nutrients more readily available.
8. Create Wind Protection
California’s coastal breezes can slow pepper ripening by cooling plants too much. Setting up simple windbreaks using garden cloth, lattice panels, or even strategically placed taller plants makes a huge difference.
The protected microclimate stays several degrees warmer, which accelerates the ripening process. Just ensure your windbreak doesn’t create too much shade – peppers still need plenty of direct sunlight to develop their vibrant colors and sweet flavors.
9. Pull Up Entire Plants at Season’s End
When fall approaches and temperatures drop, take drastic action! Carefully dig up the entire pepper plant with roots intact and hang it upside down in a warm garage or shed.
The plant remains alive just long enough to direct all remaining energy to ripening its fruits. This technique is particularly valuable in California’s coastal areas where early fall fog can slow outdoor ripening.
10. Place Ripening Apples Nearby
Apples are natural ripening accelerators! They release ethylene gas, which triggers the ripening process in nearby fruits. Place a few ripe apples in a paper bag with nearly-mature peppers that you’ve already harvested.
Check daily and remove fully ripened peppers. For plants still in the garden, place apple cores around the base of pepper plants. The ethylene works its magic in California’s warm climate to speed up the color change from green to red, yellow, or orange.