Dark green, medium-hot, thick-walled peppers 3″ long, 1″ wide, with rounded tips. Matures to dark red. Days to maturity 70 days are from the time plants are set in the garden. For transplants, add 8-10 weeks. Space plants 18-24″ apart. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the pepper juice. Use green peppers for fresh eating, pickling, and sauces.
Jalapeño M Pepper Seeds-40 Seeds
Poblano when green
Ancho when ripe (reddish brown)
Several uses, paprika, chilis rellanos, mole
Peppers need full sunlight and rich, well-drained soil that has been amended with compost or well-rotted manure. Fertilize the plants about six weeks after planting. Water as needed to keep the soil moist but never soggy. A thin layer of mulch will prevent evaporation and keep weeds in check. Peppers are ready to harvest when they’re10-15 cm long, approximately 65-80 days after transplanting to the garden.
Start seeds indoors 8-12 weeks before the last frost. Keep the tray in a well-lit area and bottom heat will increase the germination rate. Seeds should germinate in 14 days. Use of a row tunnel until the ground temperature is 18C is advised, when the summer heat reaches nights of 10 C or more remove the row tunnel to help with pollination. Peppers are open-pollinated so plant near other plants which attracts beneficial insects.
These pepper plants take up a fair amount of room and are sturdy plants. Staking them is advised since they are heavy producers. Plant at least 90 cm apart and fertilize at 6 weeks then every 3 weeks after.
Never plant them next to beans, Brassicas, or fennel. Planting with parsley, carrots, tomatoes, swiss chard, or oregano.
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