(Capsicum annuum) Brought back from South America by Spanish monks in the 16th century and grown in the village of Padron in Galicia ever since, these smoky little numbers about drown us every summer we grow them! Grown outdoors, the tall, bushy plants are lush, verdant, and loaded. We've learned early on to Pick Them Young! 1-1.5” is just the right size and seems to ensure that they keep on flowering and flowering and don’t get too hot. Eaten throughout Spain as finger food that is first blistered in hot olive oil, then sprinkled with sea salt, and served, stem and all. A delicious game of “Spanish Roulette” awaits as every so often the experience of the subtly spicy, melt-in-your-mouth pepper you’ve come to love and expect delivers a spicy kick that will most certainly sweep in a moment of panic. IF they get away from you, think about letting them ripen for a spicy red chili! You will not regret growing these.
65 days. UO

Packet: 30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Pimiento de Padron'