Pruning pepper plants is essential for maximizing yield and promoting healthy growth. To prune effectively, start when your plants are between 12 to 18 inches tall, typically in early to mid-summer.
Begin by using clean, sharp pruners to avoid disease transmission.
Focus on removing overcrowded branches and any that appear yellow or diseased, aiming for an open, vase-like shape that allows for optimal air circulation and sunlight penetration.
Cut near a node, the knobby area where stems branch out, to facilitate quicker healing.
Additionally, consider topping the plants by cutting off the top 3 to 6 inches of each branch to encourage bushier growth and direct energy towards fruit development.
This practice can also help prevent a scraggly appearance and support the plant in bearing heavier crops.
Regularly check your plants for signs of stress or disease, and allow them time to recover after pruning.