Habanero

Habanero

5 out of 5 based on 2 customer ratings
(2 customer reviews)

$3.19$34.99

  • Spicy hot, this is the hottest pepper we offer
  • Little lime-green peppers that ripen to red
  • Big plants that need lots of heat to mature
  • Open-pollinated
  • Matures in 90-100 days
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Product Description

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C. chinense. Habanero pepper seeds are the hottest chiles we offer. The little lime-green peppers ripen first to sunset golden, and then to “You’ve been warned” red. Start indoors in March. The seed is slower to germinate (up to 3 weeks) and should be kept at 21-24°C (70-75°F). Use bottom heat of a Seedling Warmer heat mat to accelerate germination. Big plants need fertile soil and lots of heat to mature, but are well worth the time – and the tears. At 100,000 – 350,000 SHU’s, these powerful chiles are for spice lovers, and not for the faint of heart. If really good plant health can be maintained, it’s possible to keep the plants alive as short lived perennials to produce for at least two seasons.

Matures in 90-100 days. (Open-pollinated seeds)

How to Grow Peppers

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Peppers are tropical plants that need lots of heat and attention to detail when starting them. Well grown in a warm summer, they are the gardener’s triumph. Interestingly, the hot peppers often do better in a cool summer than the large bell peppers. If the hot peppers have not coloured up fully on your plants, pull up the whole plant and hang in a warm dry area. Follow along with this handy How to Grow Peppers from seeds guide and grow spicy and sweet delight.

Latin
Capsicum annuum, C. baccatum, and C. chinense
Family: Solanaceae

Difficulty
Moderately difficult

We Recommend: Certified Organic California Wonder (PP619) is high yielding standard bell pepper that can be harvested at the green stage or allowed to mature to deep red. The flavour at both stages is wonderful. Plants are vigorous and productive.

Season & Zone
Season: Warm season.
Exposure: Full-sun
Zone: Not winter hardy. Grow in Zones 4 and up.

Timing
Peppers need plenty of time to mature before they will bloom and set fruit. Start indoors in early March to the first week of April under bright lights. Transplant only when weather has really warmed up in early June or later. Night time lows should be consistently above 12°C (55°F). Soil temperature for germination: 25-29°C (78-85°F). Seeds should sprout in 10 – 21 days.

Starting
Sow indoors 5mm-1cm (¼-½”) deep. Keep soil as warm as possible. Seedling heating mats speed germination. Try to keep seedlings at 18-24°C (64-75°F) in the day, and 16-18°C (61-64°F) at night. Before they become root-bound, transplant them into 8cm (3″) pots. For greatest possible flower set, try to keep them for 4 weeks at night, about 12°C (55°F). Then transplant them into 15cm (6″) pots, bringing them into a warm room at night, about 21°C (70°F).

Growing
Soil should have abundant phosphorus and calcium, so add lime and compost to the bed at least three weeks prior to transplanting. Mix ½ cup of complete organic fertilizer beneath each plant. Though peppers will tolerate dry soil, they will only make good growth if kept moist. Harden off before planting out in June, 30-60cm (12-24″) apart. Water in with kelp-based fertilizer. Using plastic mulch with a cloche can increase the temperature few degrees. Pinch back growing tips to encourage leaf production. this helps shade peppers and prevents sun-scald in hot summers.

Harvest
When fruit is firm it is ready to pick. But if you wait the fruit will ripen further turning red, yellow, brown or purple. The sweetness and vitamin C content go up dramatically when the fruit changes colour. If you pick green the total numbers of peppers harvested will increase. Fruit that sets after late August will not usually develop or ripen. Pull out the entire bush just before the first frost and hang it upside down in a warm, dry place to ripen hot peppers. Expect 5-10 large bell peppers per well-grown plant, 20-50 hot peppers per plant.

Seed Info
In optimal conditions at least 65% of seeds will germinate. Usual seed life: 2 years.

Diseases & Pests
To prevent rot and wilt, plant in well-drained soils and follow a 4-year rotation.

If cutworms are a problem, use paper collars at the plant base. Tobacco mosaic virus (TMV): young growth is malformed and leaves are mottled with yellow. To prevent it: wash hands after handling tobacco, before touching peppers. Control aphids, which spread the disease.

Companion Planting
Pepper plants make good neighbours for asparagus, basil, carrots, cucumbers, eggplant, endive, oregano, parsley, rosemary, squash, Swiss chard, and tomatoes. Never plant them next to beans, Brassicas, or fennel.

More on Companion Planting.

2 reviews for Habanero

  1. 5 out of 5

    :

    Grew some beautiful peppers with these seeds. The plants do very well as potted window plants as well, just make sure they’re getting full sun. They were very easy to grow and I am far from being a seasoned cultivator. If I could do it, anyone should be able to get these going.

    The peppers are fairly spicy. They turn a nice deep red and have strong rich flavor. One pepper should be more than enough to flavor and spice up whatever dish your making. Just make sure if your preparing for other people, that they are well seasoned pepper eaters as even the smallest peice packs quite a punch when they’re fresh. Also when cutting the pepper, make sure you scrub your hands VERY thouroughly afterwards. A touch to your eye would be fairly painful.. or even worse a trip to the restroom could turn very ugly if any residue are left on your fingers.

    Otherwise these have become my favorite peppers to use for cooking. I’ve grown Jalapeno and Portugal Red and these by far have the best flavor.

  2. 5 out of 5

    (verified owner):

    What an amazing plant! Started 3 weeks later than they should have been, they still performed insanely well in my home built greenhouse in Saskatchewan. Plants were solid, bushy and completely loaded with perfectly sized habs. Enjoy jabs from the grocery store ? Eat them like candy like I do? Careful before you try that with these home grown!! They are deliciously spicy and dry well!

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