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Habanero Hot Pepper (Heirloom, 90 days)

Germ 10-14 days
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


Indoors- Start 8-10 weeks before last frost, 1/4” deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18” apart when danger of frost has passed and when soil is 65 degrees.

Harvest- Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, to color and sweeten up.

Tips- Plant in fertile, well composted soil, mulch and provide adequate water. 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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