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 Anaheim
80 days
— The pods develop from
six to 8½ inches long by 1½ inches long, tapered, medium thick, pungent, that are deep green, turning to red at maturity. Can be used fresh, canned or dried. The plants are tall, upright, bushy, and long bearing. |
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 Ancho
(Poblano)
75 days
— The 4½ inch long fruit are medium walled, tapered to a blunt point,
and wrinkled with dark green skin that turns a deep red color.
They are slightly hot with a sweet taste. Excellent fresh (as ‘Poblano’),
processed (stuffed or roasted), or dried (as ‘Ancho’). |
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Cayenne, Long Red
70 days -- HOT but
delightfully pungent in flavor! For pickling, canning
or drying. Six inch long, one-half inch thin, green
fruits that turn red when mature. Named for the South American river that gives
Guyana its name. |
Click picture for a recipe of one of Mike's
favorite dishes.
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Habanero
85 days
— Very Hot. Light
green, thin crinkled flesh ripens to orange-red. Fruits are 1½ inches long by
one
inch across and about two hundred times hotter than Jalapeno! A little slower to germinate.
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Habanero Red
100 days
— Extremely
Hot. This Caribbean favorite is said to be many
times hotter than a standard Habanero. The 1½
inch long
fruits taper to a blunt end on plants that reach thirty inches.
The fruits can be used green but are full flavored after they
reach their mature, red color. |
Various Stages of Ripening |
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Hungarian
Yellow Wax (Hot Banana)
65 days
— The five inch long, tapered, firm, yellow, waxy fruit develop on
dwarf, bushy fourteen to sixteen inch tall plants. |
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 Jalapeño
72 days
— The fruits are dark green, tapered,
three inches by one
inch, turning red when mature. Good for pickling or used fresh
in salsas. They have thick walls so do not dry well.
Jalapeño peppers can range from 2,500 to 10,000 Scoville
units in heat. |
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Peter
Pepper
95 days
—
Originally released commercially by
the late H. W. Alfrey of Knoxville, Tennessee, he named the
variety for its
obvious similarity in appearance to a male anatomical part.
The plants can reach two feet in
height and produce good amounts
of little conversation starters. The fruit can be used green
but they mature to a beautiful red color and can be dried and ground for
chili powder. Medium hot and good tasting (great for spicing up
salsa as well as conversation).
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On the bush |
At the mature stage |
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 Scotch Bonnet
95 days
—
Very Hot.
Also known as 'Orange Habanero', this variety is said to
have originated in the Caribbean and will really
spice up your life! The fruits turn from green to
orange. Similar to, but hotter than Habanero in heat.
Fairly rare - we have not had it in stock since 2001. |
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 Serrano
85 days
— The hot, pungent fruit
grow from 2½ to four inches long by one-half
inch in diameter. Slim, club shaped green peppers with medium thin walls
maturing to a bright red color on thirty inch tall plants.
"Serrano" simply means, "from the
mountains". These chilies are generally picked fresh and
used to make salsas. |
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Growing Peppers: Plant the seeds in
sterile potting mix, eight weeks prior to the last expected frost date in your area (refer to
the Hardiness Zone Chart).
Plant seeds at a depth equal to two times their diameter.
According to scientific studies, the biologically
optimum conditions for germinating pepper seeds are "day / night" soil temperature fluctuations between
86° and 59ºF
with sixteen hours of light and eight hours of darkness. Seed
will not germinate at all from about 50ºF and colder. Germination usually occurs in
eight to eighteen days but rates
can to be erratic.
Try soaking the seed in water for
two to three hours prior to sowing for faster
germination. The most common cause of poor germination,
not including cool soil temperatures, is the result of uneven
planting depths.
Click here for
seed starting ideas.
Transplant outside only after night temperatures average
above 55°F. Peppers are tender plants that thrive in warm weather. Blossoms
will drop if temperatures drop below 60°F or if they get too much nitrogen.
Days to harvest quoted are an estimate from transplanting into the
garden.
Hot pepper and the capsaicin oil in hot pepper cannot
be neutralized by water. Wash hands or rinse mouth with
vinegar or lemon juice to alleviate discomfort in an emergency. Bread,
bananas, pasta, or potatoes will also alleviate the burning
sensation. Never touch your face or eyes after handling hot
peppers. (Warm growing temperatures develop the hottest
peppers).
"If you eat something that has hot
peppers in it, drink lemonade (but it has to be made with real lemon
juice). It works! I live in Louisiana and they eat a lot
of hot pepper foods here. Relief is immediate."
Sharon from Louisiana
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