Pepper, Hot Jalapeño Jedi
Peppers will grow all year in the lower elevations in Hawaii and can often be grown as perennials if given the correct growing environments. Some peppers grown as perennials won’t produce fruit year-round, however, they will eventually go through a flowering cycle and begin producing for you again in no time. Peppers are a staple in home gardens. Keiki love to watch them grow, and their diverse variety ensures every family has at least one type of pepper plant they will enjoy. Whether it’s a hot or sweet pepper, you can be sure we will have a variety you and your family will enjoy!
This mildly hot Jedi jalapeño variety will produce larger fruits than its sister early jalapeño plant. This pepper plant will produce harvests over a long period, especially when continuously picked and cared for. This variety also has a higher resistance to bacterial leaf spot. One of our favorite varieties to grow!
Days to Maturity: 72 green; 82 red ripe
Plant size: 18–36" tall
Plant spacing: 14-16” apart
Sun, soil, and water requirement: Grow your peppers in full sun and part shade during the hottest times of the year. Peppers love well-draining, fertile soils that are rich in organic matter. Keep the soil around peppers evenly moist but not soggy – especially when blooms begin to appear, and your fruit starts to form. Water levels should be checked daily if peppers are grown in a pot, especially during the hot summer months. Peppers grown in pots need sufficient water to maintain their strength and production.
Harvesting: You can tell a hot pepper's maturity through its colors. They will turn from green (less ripe) to red (ripe). Harvest jalapeno peppers when green for a mild heat. Cut the peppers off the plant to avoid touching them. The more you harvest, the more they will produce.
Culinary: When cooking with hot peppers, it's best to start small, increase the heat slowly, or even serve the heat on the side. Try adding small amounts of spices to your dishes. You always add more but you cannot take it out once it is in the food. When you serve something hot, be sure to balance the heat in the dish with other flavors that will cool it down. If you eat something that is too hot and your mouth is on fire, water will not help. I know this from experience! Try eating a spoon of non-dairy sour cream or yogurt, or eat a piece of bread, rice, or some crackers.
Nutrients: There are a lot of health benefits from eating hot peppers, including anti-inflammatory qualities, vitamins, and minerals.
Special considerations: Be careful not to touch the interior of hot peppers when harvesting or cooking. They contain oil that is irritable and can cause pain if it gets in your eye. Wash your hands after harvesting or wear gloves if needed.
Companion planting: Plant near basil, carrots, eggplant, onions, parsley, tomato, cucumbers, radishes, squash, spinach, lettuce, chard, swiss chard, lettuce, beets, parsnips, and peas. Keep away from fennel, kohlrabi, and beans.
** Pots and plants may vary from the picture depending on the size and maturity ordered. All plants have been carefully hardened off and are ready to be transplanted into their permanent garden home or pot once delivered.
** Growing details provided are general. Conditions will change depending on your location, elevation, climate, rainfall, and accessible sunlight.
** Nutritional information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions you may have regarding a medical condition.