Medusa

Pepper

85d to harvest

A living jewel of the garden, Medusa Pepper dazzles with a cascade of twisting, many-tipped fruits that catch the light like polished glass. The flavor is bright and pleasantly piquant, with a crisp, peppery snap that shines when the fruits are used for bold ornamental impact and flavor-forward garnishing. Grow it for long-lasting color—deep green to vivid, fiery tones—right through the season, and enjoy its striking presence as much as its lively bite.

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What’s a common pest or disease for Capsicum annuum (Medusa peppers) and how can I control it?

Watch for pepper foliage diseases like powdery mildew and for sucking pests such as aphids, which often cluster on new growth. Start by improving airflow (space plants, avoid wetting leaves) and remove heavily affected leaves early. If aphids appear, spray with a strong stream of water or use insecticidal soap, and repeat every 5–7 days until no new colonies form.

How often should I water Medusa peppers (Capsicum annuum) during peak growth?

During active flowering and fruiting, keep the soil consistently moist but not soggy—aim for watering about 1–2 times per week depending on heat and container size. Water deeply when the top 1 inch of soil dries, since irregular moisture can trigger blossom drop and uneven fruit set. Mulch around the plants helps maintain steadier moisture through the 85-day season.

How do I know when Medusa peppers (Capsicum annuum) are ready to harvest?

Harvest when fruits have reached their intended size (typically around day ~85) and the skin is fully colored for the cultivar stage you want—many pepper growers wait for deep, mature color rather than early green. The pepper should feel firm and glossy, and the fruit should detach cleanly with a gentle twist or snip. For best eating quality, harvest regularly once they start coloring, because leaving ripe fruit can slow new development.