chilli 'Jalapeño'
chillies or Capsicum annuum var. annuum (Longum Group) Jalapeno
Originating from a Mexican town called Jalapa (Xalapa), this is one of the most well known and popular chillies. The fruits...
approx 15 seeds
£2.49
available to order from autumn
8.5cm pot
£6.99
available to order from autumn
2 + 1 FREE 8.5cm pots
£13.98
£4.66 each
available to order from autumn
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Plant description
Originating from a Mexican town called Jalapa (Xalapa), this is one of the most well known and popular chillies. The fruits of chilli 'Jalapeño' have a good flavour and can be used in loads of different dishes including sauces, stews and pizzas. They can be picked from midsummer to mid-October, either when they are green, or after they have turned red - and their flavour becomes a little more sweet.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Average
Soil
Moderately fertile, moist but well-drained soil, or peat-free general purpose compost
Hardiness
Frost tender
How to care for chilli Jalapeño:
Grow on in a well-lit, warm location such as a sunny windowsill or greenhouse until all risk of frost has passed before moving them to their final growing positions outside, in a sunny spot, or keep in a greenhouse for earlier harvests and hotter fruits. Keep well watered and feed regularly with high-potash tomato food once the fruits begin to form.
Sowing instructions:
Start off indoors from Feb to May, sowing the seeds 1cm (0.5in) deep in trays and using multi purpose compost to cover them. Alternatively, sow two seeds per pot and select the strongest seedling after they emerge.
Pot up or plant out in a greenhouse from April to June, and when plants reach 20cm (8in) high, pinch out the tips to encourage more side shoots, as this will result in more peppers.
Pot up or plant out in a greenhouse from April to June, and when plants reach 20cm (8in) high, pinch out the tips to encourage more side shoots, as this will result in more peppers.
Warning
Humans/Pets: Irritant if eaten; skin/eye irritant
GOES WELL WITH
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