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Pepper, Anaheim Seeds
Capsicum annuum
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$2.29
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Product Information
Anaheim Pepper Seeds produces medium-sized, mildly spicy peppers that are popular in Southwestern and Mexican cuisines.
Anaheim peppers bear large chillies fruit, 15-20 cm (6-8") long with a medium hot flavor. Matures from a deep green color to a brilliant red. The crisp and crunchy texture is very popular for roasting, stuffing and drying.
- SKU: 143216
- Common Name: Pepper
- Botanical Name: Capsicum annuum
Growing Information
Safe
for Bees
Grows
Best In:
Full sun
Days to
Germination:
7 - 14 days
Water
Needs:
Average 2.5-5 cm (1-2") per week
Days to
Maturity:
75 - 90 days (after transplanting outdoors)
Best
Container Size:
30+ cm (12"+)
Key Features
- Plant Type: Vegetable
- Plant Lifecycle: Annual
- Fill Weight (grams): 200 mg
- Approximate Seed Count: 20-25
- Characteristics: Container friendly | Frost-sensitive | Attracts songbirds
- Planting Method: Start Indoors
- Color: Green maturing to red
- Water Needs: Average 2.5-5 cm (1-2") per week
- Landscape Use: Edible Garden
- Resistance: Deer
- Tolerance: Heat
- Companion Planting: Plant near basil, onions, oregano. Herbs such as basil and oregano possess a natural insect-repellent property that helps protect them from pests.
- Flavor: 500 - 1,500 SHU
- Preparation Ideas: Delicious stuffed. Remove tops off 4 peppers and remove seeds and membranes and place in baking pan. Sprinkle salt and pepper on the insides of the pepper for added flavor. Preheat oven to 375 F. Precook enough white or brown rice to make 1 cup. Brown 1/2 pound of ground beef or chicken with chopped onion until meat is no longer pink. Add enough tomato sauce to make a thick sauce and season with salt, pepper, and garlic powder if desired or other preferred seasonings. Remove from heat and stir in cooked rice. Stuff peppers with filling. Sprinkle tops with cheese if desired. Place peppers in baking pan. Add water to baking pan until bottom is covered. Cover pan tightly with aluminum foil (shiny side up). To prevent foil from sticking to peppers, lightly spray dull side of foil with cooking spray. Bake until peppers are soft, but not mushy (approximately 1 hour). Add additional water to baking pan if needed to keep peppers from burning.
Instructions
-
Growing Instructions:
- Planting Depth: 6 mm (1/4")
- Seed Spacing: Sow pepper seeds roughly 5 cm (2") apart in rows, keeping rows approximately 60 cm (24") apart.
- Plant Spacing: 45 cm (18")
- Instructions for Nutrient Care: Feed plants SUPERthrive once per week. Mix 1.2 ml (1/4 tsp) per 4L (1 gallon) of water in a watering can and apply solution to the base of the plants.
Start pepper seeds indoors 6 to 8 weeks before the last frost in your area. Follow the seed depth and spacing guidelines indicated below. Once all danger of frost has passed, seedlings should be hardened off before planting in their growing location. Seedlings should be transplanted according to the plant and row spacing directions below. Transplant seedlings into the garden once the soil temperature has reached 18°C (65°F). Pick a location sheltered from the wind. Pepper plants have brittle branches and it is a good idea to support plants at time of planting with a cage or stakes to prevent bending as they grow. Regularly monitor your plants and ensure that the soil remains moist , but not soggy while they establish themselves in their new environment.
Click here to read more information on planning and planting a garden.
Suggestions
Growing Suggestions:
- Plant peppers plants deeply - the bottom leaves on the stem should be just above the soil line to promote root development.
- Remove blossoms for the first couple of weeks to direct energy to growing the plant.
- Peppers are very temperature sensitive. Pollination may not occur if temperatures are below 15°C (60°F) and above 32°C (90°F). Use a shade cloth or row covers to avoid heat stress or sunscald (exposure to direct rays of the sun during hot weather, which will cause peppers to blister).
- Do not let pepper plants wilt because this will reduce the yield and quality of the fruit. Inconsistent watering also makes peppers susceptible to blossom-end rot.
- To harvest peppers without breaking brittle branches, cut off with a knife or pruning shears, leaving about 2.5 cm (1") of stem to prolong storage life.
- Use shade cloth or row covers to avoid heat stress or sunscald (exposure to direct rays of the sun during hot weather, which will cause peppers to get papery, blister, or get papery).
- Peppers are frost-sensitive and should be harvested before frost. If frost is expected, cover with a frost cover.
- Peppers contain capsaicin, an oily compound that produces heat. The hotter the pepper, the more capsaicin the peppers contain. Use gloves when handling hot peppers; do not touch your eyes or nose as capsaicin can burn skin.
- Peppers left to mature on the vine will normally turn from green – to yellow – to orange – and then red. As color changes, the flavor increases.
- Peppers should be picked often to encourage production. Peppers left too long on the plant will be soft and shriveled looking, and should be removed from the plant.
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