Anaheim Pepper Seeds (Salsa Type) 1920

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Description

Anaheim Pepper Seeds (Salsa Type) 1920 With 9,000 years of cultivation behind them, it is no wonder that there are a myriad of pepper varieties available to the home gardener – all have their origins in wild species native to Central and South America. Fresh Anaheim peppers are best roasted before use. Use Anaheim peppers for chile rellenos (whole, batter-fried chiles, stuffed with meat or cheese filling). A salsa-type pepper with an easy to digest, mildly hot flesh that’s perfect for salads, home made salsa dips and fried dishes. Mature peppers average 20 cm long by 5 cm diameter (8″ x 2-1/2″) and are well protected by robust foliage. Green fruits will turn red at full maturity. Scoville Heat Unit Rating – 2,500

How to Grow

160 seed/gram Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.

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