Jalapeno

Jalapeño

The world’s favourite chilli! Jalapeños are incredibly versatile, super productive, and packed with that classic medium heat (2,500–8,000 Scoville) that gives the perfect kick without blowing your head off. The shiny pods grow to 3–4cm long, ripening from deep green to fiery red, and taste amazing in salsas, nachos, stir-fries, pizzas, or straight from the plant if you’re brave enough!

Harvest

June to October - Pick when pods are swollen and glossy. Green jalapeños are crisp and punchy; leave longer for red, sweeter, hotter fruits.

Growing Instructions

• Planting: Space 45cm apart in well-drained soil in a sunny, sheltered position.
• Where to Grow: Best in a greenhouse. Can grow in pots in a conservatory or sunny patio — but outdoor crops are smaller.
• Watering: Keep well watered until established and during dry spells (never waterlog).
• Shade in Heat: In very hot summers, provide some light shade to protect delicate leaves.
• Support: Stake at around 30cm tall as the plant becomes top-heavy with fruit.
• Feeding: Only feed after 2–3 chillies have set — not before.
• Fruit Set Trick: If only one chilli forms and no others follow, pick it to encourage more.

Top Tips

• Handle With Care: Wash hands immediately after handling chillies — trust us!
• Warm Roots = Bigger Crops: Grow in pots or growbags; they warm up faster than cold soil.
• Pick Often: Regular harvesting boosts production and keeps the heat coming all summer long.