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Traveler Jalepeño Hot Pepper

Traveler Jalepeño Hot Pepper

Botanical Name: Capsicum anuum

$3.95

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Description

85 days. Large 3-4” jalapenos on vigorous, productive 3 ft plants. Reliably produces peppers with consistent medium heat, somewhat hotter than most jalapenos. Introduced by Larry Pierce of Cabool, MO who named it “Traveler” because he selected it over the course of 20 years in several states as he moved around the U.S. This is Jason’s favorite Jalapeno variety because of its large size, consistent heat and productivity. They taste best when allowed to fully ripen to red, but are great green as well. Chop up and add to salsas or Mexican food, roast them and puree for hot sauce, smoke the red fruit to make chipotles, the possibilities are endless. . . Seeds grown by Nature & Nurture Seeds.

Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake pepper plants if they begin to fall over.

 

Harvest:

Harvest when green or fully red ripe.

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

 

 

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Traveler Jalepeño Hot Pepper [[start tab]]

Description

85 days. Large 3-4” jalapenos on vigorous, productive 3 ft plants. Reliably produces peppers with consistent medium heat, somewhat hotter than most jalapenos. Introduced by Larry Pierce of Cabool, MO who named it “Traveler” because he selected it over the course of 20 years in several states as he moved around the U.S. This is Jason’s favorite Jalapeno variety because of its large size, consistent heat and productivity. They taste best when allowed to fully ripen to red, but are great green as well. Chop up and add to salsas or Mexican food, roast them and puree for hot sauce, smoke the red fruit to make chipotles, the possibilities are endless. . . Seeds grown by Nature & Nurture Seeds.

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Growing

Growing Instructions (for USDA Zone 5b):

All peppers are warm-weather loving plants.  Sow seeds indoors 3/15-4/1 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-28. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants.  If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake pepper plants if they begin to fall over.

 

Harvest:

Harvest when green or fully red ripe.

 

Seed Saving Instructions (for gardeners):

Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Always save seeds from the best plants. Save seeds from fully ripe peppers. Process hot pepper seeds outdoors wearing rubber gloves; rinse and dry seeds.

 

 

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$3.95 Out of Stock
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