Pepper Chilli Habanada
Pepper Chilli Habanada. Savour the incredible, tropical taste of this almost fire-free habanero, Chilli ‘Habanada’ flaunts all the distinctive habanero flavour but minus the heat! If you love exotic cuisine, this rewardingly heavy cropping variety is a must have for the greenhouse or kitchen windowsill, producing masses of tasty chillies throughout the summer season. Continuous cropping, pick them when needed and enjoy their fresh flavouras a garnish to exotic dishes, cooked in sauces or in spicy salads. Best experienced when fully ripe when the chillies have developed a gorgeous glowing orange colour and a well-developed, rich flavour.
Height: 75cm (30”). Spread: 45cm (18”).
February – March
August – October
How to sow
Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 18-25C (64-77F) until after germination, which takes 7-10 days. Do not exclude light as this helps germination.
When seedlings are large enough to handle, transplant into individual 7.5cm (3″) pots of compost and grow on in cooler conditions. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil. Chili peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them. Space pepper plants at a distance of 50cm (20″) apart.
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