HABANERO BROWN - Open Pollinated Habanero Pepper Seeds

When to start:

• Start seeds indoors 8–12 weeks before the last frost.
• In cold climates like Quebec: late February to mid-March.

How to sow:

• Use sterile seed starting mix.
• Sow seeds 0.5–1 cm (¼–½") deep.
• Keep soil moist, not soggy.
• Provide strong light (grow lights recommended).

Germination time:

• 7–14 days for Jalapeño/Cayenne
• Up to 21–30 days for Habanero & Naga Morich (Super-hots germinate slower)

Tip:
Use a heat mat (25–30°C / 77–86°F) to improve germination — especially for super-hot peppers.

A. THIN

• Thin to one plant per cell/pot to avoid root competition.

   

B. PLANT OUT

• Harden off seedlings gradually over 7–10 days.
• Transplant only after nights stay > 10°C (50°F) consistently.
• Spacing: 40–60 cm (16–24") between plants.

• Plant deeply to just below first leaves to encourage strong rooting.

   

C. EXPOSITION (LIGHT)

• Full sun — at least 6–8 hours/day.

• More sun = hotter peppers.

   

D. TEMPÉRATURE (TEMPERATURE)

• Ideal growth: 21–30°C (70–86°F)
• Below 15°C / 60°F slows growth significantly.

• Protect from cold nights and wind.

   

E. SUPPORT

• Peppers benefit from support, especially heavy producers:
  • Stakes
  • Small tomato cages

  • Trellis for long cayenne-type branches

     

F. PRUNING

• Not essential for home gardens, but recommended for vigor:
  • Pinch first flower bud (“crown bud”) to boost branching.
  • Light pruning for airflow in mid-summer.
  • Remove suckers only if plants are very dense.

Super-hots (Habanero, Naga): benefit from early topping to increase canopy and yield.

G. WATER

• Keep soil evenly moist — avoid extremes.
• Deep watering 1–2×/week depending on weather.
• Reduce watering slightly when fruiting to intensify heat & flavour.

Avoid overwatering: causes blossom drop and root diseases.

H. FEED

• Work compost into soil before planting.
• Use a balanced fertilizer early (ex: 4-4-4).
• Switch to higher potassium at flowering/fruiting (ex: 4-6-8).
• Avoid heavy nitrogen — leads to leaves instead of fruit.

Optional: Add calcium to prevent blossom end rot (especially in containers).

I. PROTECT

Common threats:

• Aphids, thrips, whiteflies → insecticidal soap, sticky traps
• Spider mites in hot/dry weather → mist leaves & use oil sprays
• Cutworms outdoors → collars around stems
• Blossom drop → heat/cold stress or over-fertilization

Other tips:

• Mulch to maintain moisture and soil temperature.
• Ensure good airflow to prevent fungal issues.
• Use row covers early season for warmth & pest protection.

When to harvest

• Harvest green or fully ripe — flavour & heat increase as colour develops.
• Habanero & Naga turn orange/red when mature.
• Jalapeño can be harvested green or red (red = hotter).
• Cayenne typically harvested red and fully dry-able.

Average maturity: 70–110 days after transplanting, depending on variety.

How to harvest

• Cut peppers with scissors/pruners to avoid breaking branches.
• Pick frequently to stimulate continued production.

Drying hot peppers

• String & air-dry (cayenne), dehydrate, or freeze whole.

🌟 Expert Tips for Peak Success

• Warm soil = strong growth → black pots & mulch help in cool climates.
• Containers: minimum 10–15 L (3–5 gal) per plant.
• Super-hots appreciate longer season + extra heat — consider a greenhouse or patio heat microclimate.
• Peppers thrive when slightly root-bound before transplanting — don’t up-pot too early.