Hot Pepper Jalapeño - M
The Jalapeño chili is named after the city of Xalapa in Mexico, where the pepper was traditionally cultivated. But Mexicans also know it by the names chile gordo, meaning ‘fat chili pepper’, and cuaresmeño, referring to its traditional place on the Lent food table. Its first recorded appearance (as chipotle, i.e. smoke-dried jalapeño) is in the Florentine Codex manuscript, where priest and ethnographer Bernardino de Sahagún reported how popular peppers were with Aztecs in the 16th century: they were used in cooking, medicine and certain cultural ceremonies. Nowadays, jalapeños are grown extensively across Mexico and the thick-walled fruits are known worldwide. Although they are usually eaten at the green stage, either fresh or pickled, the fruits ripen to red and are amazingly sweet when allowed to do so
Includes 35 seeds
Germination 15-30 days
Harvesting 90-120 days
When sowing 5 cm; Depth 0,5 cm
When transplanting 30 cm
Sunligth Full sun.
Soil Well-drained, light and fertile soil.
Watering Regular, moderate watering.
Feeding Heavy feeder.
Expert tip The Jalapeño’s flavour is best when harvested at the green stage, but it becomes hotter when left to ripen fully..
Although peppers are self-pollinating plants, pollinators will increase fruit set.
Grow companion plants that attract ladybirds to prevent aphid attacks.