Pepper - Habanero - Capsicum chinense
Tender Annual This extremely hot pepper has thin, wrinkled, 1"-2" long fruits which ripen from light green to a lovely golden orange when mature. It has a 200,000 Scoville heat rating (about 1000 times hotter than the Jalapeño). Native to the Yucatan, it is also a Caribbean favorite used in traditional sauces.
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control. Habanero peppers germinate slowly, and must have warm, moist conditions.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don't pull) the fruit from the stems.
Did You Know? Habanero bushes are good candidates for a container garden and will live many years in a pot.
Soil Temperature: 75-85F
Planting Depth: 1/4"
Germination: 6-15 Days
Height At Maturity: 24"-36"
Days To Maturity: 90-100 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12"
Approx Seeds per oz: 4,500 Seeds
Peaceful Valley Brand vegetable seeds are all Certified Organic.
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