Jalapeño

The bad boy on the block – hot, glossy, and absolutely shameless about it. Thick, firm, and gleaming in the sun, he stands there like he knows he’s trouble… but with the confidence that you’ll keep coming back for more. There’s a slow, smouldering heat to him — the kind that creeps up, lingers, and leaves you craving just one more taste, even when you know exactly what you’re getting into.

Sowing & Growing
Start him indoors from February to March, letting him warm up, loosen, and slowly come to life in rich, heated soil. He begins as a tease… then suddenly he’s stretching, pushing up, ready to be seen. After the last frost, move him somewhere sunny and sheltered where he can really show off. Give him space — he doesn’t do subtle — he grows tall, fills out, and makes sure you notice every inch.

Care & Conditions
Keep him moist but never soaked — he likes that perfect balance that keeps him responsive and ready. Once he starts to flower, feed him weekly and watch him turn up the heat, producing thicker, bolder fruits with a proper kick. Stake him as he rises — he enjoys a firm hold while he stands tall and does his thing. Pinch out early flowers and he’ll come back bushier, stronger, and even more eager to please.

Harvesting
Take him from August onwards, when he’s firm, full, and practically radiating heat. The more you pick, the more he pushes back, offering up fresh, fiery fruits again and again. Bold, spicy, and just a little bit addictive, he’s the kind that keeps things exciting… and never quite lets you stop at just one.