Our Price: $2.25

 

Anaheim peppers are vigorous bushy upright plants that grow 24-30" tall to produce an abundance of 6-8" long tapered fruits with 1 1/2" shoulders. Medium-hot chili that is continuously bearing. Good fresh, roasted or dried.


Family: Solanaceae

Species: Capsicum annuum

Sun: full sun

Moisture: evenly moist

Sowing Method: transplant

Planting: plant after last frost

Frost Tolerance: frost sensitive

Qualities: culinary spice, dried, fresh, roasted, salsa


Peppers are another member of the nightshade family and offer a huge selection of varieties including red, orange, yellow and purple sweet peppers, and a dizzying array of beautiful hot peppers (often called chilies) in many colors and shapes. Ripe peppers, especially red ones, are extremely high in vitamin C. Most peppers turn color when ripe. They can be eaten raw, stuffed, chopped into sauces, salsas, stews and soups and in the case of hot peppers to add a fiery zing to almost any savory dish. The "hot" flavor in hot peppers is from the chemical capsaicin, which comes off onto hands when handling chilies, so be careful not to rub your eyes when preparing a spicy dish. Nutrients: vitamins A, C, K, and B6.

Growing: Peppers are frost sensitive annuals, that need full sun and evenly moist soil to thrive. Plant Seeds: 1/4-1/2" deep in 3-4" pots, 6-8 weeks before last frost. Transplant after all danger of frost and when soil has warmed up leaving 18-24" between plants, in rows 2-3' apart. Soil Temp: 65-85?F. Days to Emergence: 8-25. Thin To/Mature Plant Spacing: 18-24". Seeds/Oz: 4,500. Average Yield/100' Row: 50lbs. Days to Harvest: 60-100. Seed Viability: 3-5 years. Companions: Basil, Carrot, Eggplant, Lovage, Marjoram, Onion, Oregano, Tomato. Antagonists: Fennel, Kohlrabi.

Height

Length

Width

Weight 0.50 lb

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