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Habanero Hot Pepper (Heirloom 90 Days)

Heirloom. The loveliest fruits and plants and the hottest of all the chiles. Can be successfully grown in our climate although yields will be higher in areas with a longer growing season. Also called Scotch Bonnet. The fruits are a beautiful, deep orange when mature, do indeed resemble a tam in shape. Here, plants are only a little over 1’ high and the light green, serrated leaves are very attractive. Yields of green peppers run about 10 per plant with a few of these turning orange. Peppers are pretty good-sized 1 1/2” x 3”. 

20 seeds  


Caspsicum chinense

Germination: 10-14 days

Germination Temperature: Optimum soil temperatures 75-85ºF. Cooler soil temperatures slow germination time.

Seed Sowing Depth: ¼” deep

Starting Indoors:  8-10 weeks before the last frost. Sow in flats/cells/pots. Provide 75-85ºF soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer (diluted to ¼ of suggested measurement). Transplant seedlings 18-24” apart after the last frost.

Sowing Outdoors: Not recommended, especially in northern areas

How much does a packet plant: 20-25 foot single row  

Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.

Tips: Pinch off early flowers or tiny fruit on any seedlings before placing them in the ground. Plant in fertile soil, amend with compost if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.

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    Sharon W.
    United States

    Great, will shop again.

    Dean G.

    I suppose it's kind of a macho thing to grow excruciatingly hot peppers. I've grown these three or four times here in Vermont. A couple of plants should be plenty for any home gardener. Only once was the season warm and long enough to produce a real abundance of ripe, bright orange fruits. Not knowing what to do with twenty or thirty beautiful habaneros, I brought a bag of them to work. Here's where the macho thing reared it's **** head; several coworkers decided to have a pepper eating contest. You can imagine the results. The next morning my boss asked me to never bring habaneros in again, as the sick time and hours missed were just too expensive! I will say that habaneros in small doses have a distinct and wonderful flavor.