Anaheim Pepper Plant- Two (2) Live Plants – Not Seeds – in 3.5 Inch Pots

The Anaheim pepper is one of the tastier yet milder varieties of chili peppers. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California area in the early 1900s. Anaheim peppers are also called California chili or Magdalena, and when dried they are referred to as chile seco del norte. Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers. Varieties of this pepper grown in New Mexico tend to be hotter than those grown in California, because as with most peppers the hotter the weather the hotter the chili pepper. A typical Anaheim pepper ranges from 500 to 1000 units on the Schoville scale, with the New Mexico grown ones ranging up to 10000 heat units. Anaheim peppers have a rich mellow flavor with a little tang to it, and with their thick meaty fruits they are suitable for stuffing, roasting or cooking in soups and stews. The Anaheim pepper fruits vary from light green to dark green to red and grow between 6 and 10 inches long and 1 to 2 inches around. Peppers are a healthy choice to add to your diet as they are chock full of vitamin C , provide potassium and are naturally low in fat and sodium, all while adding flavor and zip to your food. Place plants 12-24 inches apart in a full sun location. Due to the compact size, these peppers can also be planted in large pots or containers. Peppers in general require a moist well-draining soil with mulching around the plants. The mulching helps preserve the moisture in the soil and discourage weed growth. These disease resistant peppers can grow 18- 24 inches tall and bear heavy yields of green fruits that will ripen to a bright red if left unpicked. The Anaheim peppers will be ready for harvest in 74-80 days and will continue to produce until fall frost