Melrose

In home gardens, hot-pepper types like Capsicum annuum are commonly hit by aphids and then secondary black sooty mold, and they can also develop blossom-end rot from inconsistent calcium uptake during rapid growth. Check leaves and new growth twice weekly for clusters of aphids and blast them off with water, then release or encourage beneficial insects; if infestations persist, use insecticidal soap on the undersides of leaves. Prevent blossom-end rot by keeping soil moisture steady (especially once fruits set) and avoid letting containers or beds dry out between waterings.

Harvest Melrose peppers at the size and color you want, but for best flavor on this ~75-day crop, pick when fruits reach full length and turn from green to red (or your target mature color). Use pruners or scissors to cut the stem, leaving a short piece of stem attached, which reduces damage to the plant and helps the next fruits mature. If peppers feel firm and glossy with consistent color for the whole fruit, they’re ready—don’t let them over-soften on the plant.