Description
Botanical Name: Capsicum annuum
approx 50 seeds
A very popular thick walled, medium heat chilli used widely in Mexican cooking. Great for salsas, nachos, tacos, burritos and pizzas. Usually harvested when green but can be left to mature and turn red. Caution: Can irritate skin and eyes.
| How To Grow |
In seed trays or in fertile well drained garden soil or pots. 5mm (¼”) deep, cover with fine soil and keep moist. Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing. |
|---|---|
| When To Plant | Spring to Summer, Winter too in hot northern areas. |
| Sow | Spring, Summer |
| Soil Type | well drained |
| When | Spring to Summer, Winter too in hot northern areas. |
| Where | In seed trays or in fertile well drained garden soil or pots. |
| How Sow | 5mm (¼”) deep, cover with fine soil and keep moist. |
| Care | Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing. |
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