100 days from transplanting. Habaneros are said to be 100
times hotter than jalapeños (but
after the first 100,000 Scoville heat
units, who’s counting?) Prized by
chile aficionados not only for its
intense heat, but its distinct fruitiness,
the habanero is used in sensational
salsas (see recipe inside), and will
turn a bland barbeque into a fiery
100,000-350,000 Scoville heat units (extremely hot).
This packet yields approximately 24 plants started indoors.
Days to Emerge:
When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70°F and soil temperature is at least 65°F.
When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall/winter crop.
Harvesting: Harvest when peppers start to turn orange‑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.
Artist: Pat Fostvedt