Description

Approximately 20 seeds per packet

The Jalapeño (Capsicum Annuum) is probably the mostly widely known chilli variety in the world. The chilli gets its name from the town of Jalapa in the Mexican state of Veracruz. The fruits are typically conical, thick-walled and usually they are sold and used when they are green. They usually ripen to red and often develop a distinctive corking pattern (light coloured marks) as they reach full size. Fresh Jalapenos are great in salsas, thinly sliced for nachos or pizza toppings, or pickled to preserve them. When ripe, they are often smoked and dried and are then called Chipotle and used to flavour sauces, soups and stews. Sowing; Chilli peppers can be started off from seed sown indoors from late winter until the middle of spring. Fill a 10cm (4in) pot with good quality seed compost, flatten it down to leave a level surface, then sow a few seeds on top. Most seeds will germinate, so only sow a few more than you need in case of losses. Cover with a fine layer of vermiculite, pop in a plant label and water. Seeds will germinate quickly in a heated propagator, but dont worry if you dont have one. Simply place a clear plastic freezer bag over the top of the pot and hold securely in place with an elastic band. After the seeds have germinated, remove the pot from the propagator and place on a light windowsill or on the bench in a heated greenhouse. When they are 2.5cm (1in) tall prick out seedlings, moving each into their own 10cm (4in) pot. Make sure the roots are well covered and the leaves are just above the surface of the compost. Water and place in a light spot indoors. If you forget to sow seeds, or lack the necessary warm, bright place to raise good plants, then buy young plants from garden centres in late spring. Growing; While plants are still growing indoors, move into 13cm (5in) pots filled with general purpose compost when roots begin to show through the drainage holes in the base. When plants are about 20cm (8in) tall, or before if they start