Early Jalapeño Chile Pepper Seeds

Organic, Heirloom

Lots of bold flavor in a small, 3" pepper, 'Early Jalapeño' is better adapted to cooler climates than other jalapeños. Incredibly versatile, they're hot enough to add a little kick to your favorite dish, but mild enough for any meal. Enjoy green or allow to ripen to red for a sweeter, bolder flavor. Jalapeños rate 2,500–5,000 Scoville heat units (medium hot).
  • Conventional Heirloom #0038 - 500 mg
    This packet sows up to 70 plants when started indoors.
  • $1.89 $1.13
  • -+
  • Organic Heirloom #3060 - 400 mg
    This packet sows up to 56 plants when started indoors.
  • $2.29
  • -+

Botanical Name: Capsicum annuum

Days to Maturity: 63 days from transplanting

Family: Solanaceae

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Plant Dimensions: 18"–36" tall, 12"–24" wide

Variety Information: 3" long, 1" wide at the shoulder tapering to a rounded tip; peppers start out dark green turning to red if left to mature on the plant. Red jalapeños are slightly sweeter and spicier. The popular chipotle pepper is a dried, smoked, red jalapeño. 'Early Jalapeño' is a medium hot pepper at 2,500–5,000 Scoville heat units. Pepper heat varies depending on growing conditions.

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days

Seed Depth: ¼"

Seed Spacing: Start Indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18" – 24" apart outside

Harvesting: Harvest when mature size and firm. Jalapeños can be harvested green or red, and are hottest just when they begin to turn from green to red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.

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