Botanical Interests
NuMex Lemon Spice Jalapeño Chile Pepper Seeds
NuMex Lemon Spice Jalapeño Chile Pepper Seeds
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Product Details
Product Details
What a fabulous new color for a jalapeño! Created by the Chile Pepper Institute in New Mexico to have all the heat of a green jalapeño with a citrus undertone. They start out green but ripen to bright, sunny yellow. Pick at both stages for a colorful jar of pickled peppers! This jalapeño rates around 2,500-5,000 Scoville heat units (medium hot).
- Variety Info
- Sowing Info
- Growing Info
Variety Info
Days to Maturity: 65 Days from transplanting
Family: Solanaceae
Type: Under 5000 Scoville Units, Chile Pepper (Learn more)
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: Approximately 24" tall and 18" wide
Variety Info: 2"–3" long, 1" wide at the shoulder, tapering to a rounded tip. Peppers start out green, turning to bright yellow when mature, when full flavor with a slight, citrusy tang is developed. 2,500–5,000 Scoville heat units (medium-hot). Pepper heat varies with growing conditions.
Attributes: Frost Sensitive, Good for Containers
Sowing Info
When to Sow Outside: For mild climates only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: Can also sow in late summer for fall/winter crop.
Days to Emerge: 10 – 25 Days
Seed Depth: ¼"
Seed Spacing: Start indoors
Row Spacing: 24" – 36"
Thinning: Start indoors, plant seedlings 18" – 24" apart outside
Growing Info
Harvesting: Harvest when mature size and firm. 'NuMex Lemon Spice' can be harvested green, although, when allowed to fully turn to bright yellow it is considered to have the most complex flavor. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
