With summer officially underway, July is a parade of fun in the garden. In the warm sunshine, everything sparkles as hot colors explode in beds and borders nourished by abundant winter rains. Veggie gardens start to produce tomatoes and other seasonal favorites and fruit trees bend under the weight of their bounty. There’s much for gardeners to enjoy while making sure one major task is accomplished: wise watering. Monitor irrigation to make every drop count. To fully appreciate the role of this precious resource here, don’t miss “Water: A California Story,” opening July 19 at the Natural History Museum in Balboa Park.

To Grow

Some Like It Hot — Very Hot
Dave DeWitt is a self-described “chile head” who peppers his garden with chilies, from sweet to searing. DeWitt’s passion is decades old, one that he has channeled into 30 books on peppers, including The Complete Chili Pepper Book co-authored with Paul W. Bosland and recently published by Timber Press (www.timberpress.com). Now, veggie gardeners on the lookout for the hottest new edibles — literally and figuratively — are following DeWitt’s lead and discovering peppers that are as pretty in the garden as they are potent in the kitchen.
Here’s DeWitt’s top six chili peppers for San Diego gardens. Warning: Most have a big bite.

• ‘Bhot Jolokia’ — For bragging rights, if nothing more, chile heads must grow this scorcher, ranked the hottest pepper in the world. Just how hot is it? It tops 1 million Scoville heat units (SHUs), compared to a mere 35,000 for a ‘Jalapeño’. Subject to blossom drop, but a small crop may be plenty.

• ‘NuMex Centennial’ — Created for the 100th anniversary of New Mexico University, home of the Chile Pepper Institute, this ornamental pepper is a rainbow of color. Foliage is green and purple; peppers that pop upright like old-fashioned Christmas tree lights are purple, then ripen to yellow, orange and finally red. Can be grown in a container.

• ‘Thai Hot’ – This sizzling pepper can be used fresh or dried in stir fries. Skinny finger-size green peppers that ripen to red are held upright on compact plants. Can be grown in containers.

• ‘NuMex 6-4 Heritage’ — DeWitt’s co-author, Paul Bosland, developed this pod pepper when New Mexico growers complained that ‘New Mexico No. 6-4’, the state’s most popular pepper, seemed to be losing flavor. Bosland worked for more than a decade starting with cryogenically stored seeds to achieve this improved version. Not to be confused with ‘Anaheim’, these mild, six- to eight-inch long peppers are great for stuffing.

• ‘Fatalii’ — As you’d expect from its name, ‘Fatalii’ is fiery, producing instant heat and then an after burn. Unlike most chilies that are native to the New World, this pepper originated in Africa. Fruit turns brilliant yellow as it matures. Best enjoyed fresh.

• ‘Chocolate Habanero’ — Don’t let its candy color fool you; its heat is mouth-melting. Sometimes called “Congo black,” it’s used in the Caribbean for sauces and marinades. Productive plants bear fruit up to two inches long.

Seeds for these and other exotic chilies can be ordered from www.chilepepperinstitute.org. For plants, DeWitt recommends www.chileplants.com. Grow peppers in well-drained soil amended with compost or peat moss to reduce alkalinity. Do not over fertilize; too much nitrogen encourages foliage growth, not fruit production. To use your crop, see DeWitt’s book for more than 80 recipes, including one for Red Chile Pumpkin Chiffon Pie.

To Do
Water Wise; Plant Smart

Slope Savvy
Getting an adequate amount of moisture to plants on a slope can be daunting. Too often, water slides down the hill instead of soaking into the soil, and it seems the longer the sprinklers run, the more water is wasted. One way to reduce runoff is to divide the irrigation time into segments. Water for five to 10 minutes or until the water starts to run off, stop for 20 to 30 minutes and then water again. The initial irrigation moistens the soil, making it easier for the subsequent water to be absorbed. Also, irrigation to trees and large shrubs can be maximized using bubblers under each that flow water into basins surrounding the plant. The amount of water from each bubbler can be adjusted to meet water needs of individual plants and to reflect weather changes.

Scent of Summer
What is summer without fresh basil? This handsome plant perfumes the garden and kitchen. If you plant now, you’ll enjoy fresh basil well into the fall. Take your pick of classic sweet basils like the Italian favorite ‘Genovese’ or its lettuce-leaf cousin ‘Napolitano’ with ruffled leaves as big as your hand. Or grow the spicier purple basils like ‘Dark Opal’, ‘Purple Ruffles’ or ‘Amethyst’ to brighten your edible landscape as well as veggie and fruit dishes. Or try the flavored basils with their unusual looks like ‘Lemon’ basil with its chartreuse leaves or ‘Cinnamon’ basil with its red stems and burgundy-tinged leaves. There also are miniature basils like ‘Pistou’ that are ideal for garnishes and large-leaved varieties like ‘Mammoth’ that can be used as food wraps. ‘Blue Spice’ basil has floral notes ideal for an herbal tea. Finally, there are perennial basils like spicy ‘African Blue’, traditional flavored ‘Greek Columnar’ and ‘Green Pepper’ with flavors of — yes — bell pepper. All are highly ornamental and have staying power even in light frost. Find all these and more at Pearson’s Gardens & Herb Farm in Vista. Perennials are $3.95; most others are $2.95 for a four-inch pot. Hours and directions are at www.pearsonsgardens.com.

Success with Bougainvillea
One of San Diego’s iconic plants, tropical bougainvillea brightens gardens with happy hues that don’t fade in the heat. New pastel colors (like baby-pink ‘Cherry Blossom’) and compact plants (like ‘Raspberry Ice’) make this drought-tolerant beauty a perfect fit for every style garden and patio. But there’s nothing more frustrating than to plant a bougainvillea only to see it wither and die. Most of the time, the fatality is the result of a disturbed root ball. For success, dig a hole twice as wide and only as deep as the root ball so it will be level with the surrounding ground. Add compost and a little slow-release fertilizer to the hole. Use sharp shears to cut down the sides and around the bottom of the container, so you can slip the plant out with minimal impact on the root ball. Carefully place it in the prepared hole and backfill. Make a water bowl and water daily for the first few days; then gradually reduce watering to once a week. Continue weekly watering for two years, as the plant becomes established. (Container-grown plants need water anytime the soil dries out.)

Water Worries?
Managing irrigation can be a challenge, especially for newcomers or residents determined to lower water usage and bills. One source of reliable information is The Pipeline, a project of The Water Conservation Garden with support from the Stanley Smith Horticultural Trust and the Hand and Margaret Doe Charitable Trust. Pipeline hours are Tuesdays 8:30 a.m. to noon and Thursdays 1 to 4:30 p.m. Call 866/962-7021 for information on irrigation, lawn removal and replacement and plant selection — all with an eye on water conservation. A list of frequently asked questions is posted on the Water Conservation Web site at www.thegarden.org.

Pest Watch
Anyone with citrus in the garden should keep an eye out for two new pests that could cause major damage to these trees. Examine citrus regularly, first to look for semicircular notches chewed along the edges of new or young leaves. This could be a sign of diaprepes root weevil, a black-and-orange beetle. As grubs, these insects feed on plant roots and can kill trees by girdling them. Photos and detailed information, including other host plants can be found at http://citrusent.uckac.edu/diaprepeshomepage.htm. New flush growth also is the likely home of the Asian citrus psyllid, an aphid-size insect that spreads a fatal disease that can kill citrus trees. While it favors tender leaves, the insect may be present year-round. Photos and more information about the psyllid can be viewed at www.californiacitrusthreat.com. To report a possible infestation of either, call the state’s exotic pest and disease hotline at 800/491-1899.

Garden Style

Old Favorites; New Locations
Two of the area’s popular shops have new addresses. Urban Seed & Flower pulled up roots last year, leaving its longtime Adams Avenue address for Fiesta de Reyes in Old Town. Find its amazing mix of merchandise — seeds to pottery, furnishings and accessories, all with an Old World touch — at 2745 Calhoun St. Courtyard Pottery, formerly on Highway 101 in Solana Beach, next to Solana Succulents, is now doing business at 142 South Cedros, in the design district next to Antique Warehouse and across from the Belly Up Tavern. A bigger space means more colorful glazed pottery and fountains to choose from. Plus there’s an array of succulents for sale.

To Read

Regional Plant Palette
If your goal is more drought-tolerant plants in your landscape, spend some time this summer with Water-Wise Plants for the Southwest (Cool Springs Press, $19.95). Four authors, combine their regional expertise to create lists of plants — trees to ground covers — that can handle the region’s extremes. For each plant, there are critical zone and growing information, details on new cultivars and suggested plant partners. Plus there are tips on irrigation, planting and design. Look for this book in area bookstores or order from on-line retailers.

Mary James is a freelance San Diego garden writer.