Early Flame Jalapeno Hot Pepper
Hybrid. Enjoy jalapeno poppers early in the season! With Early Flame, you’ll harvest peppers sooner than with many traditional jalapeno varieties. Early Flame’s compact habit makes the ideal addition to container gardens. Don’t let the small size fool you, though—it produces loads of pretty, medium to large, green to deep red fruits that pack a punch! Place it on your sunny balcony or patio and get ready to create your favorite spicy dishes. Use the green fruit fresh or in recipes, or wait until it matures into deep red to create your own sriracha. Peppers become hotter as they mature, with a Scoville Rating of 1,500-4,000.
Part of our Harvest Select line, available only at The Home Depot!
Light Full sun
Fruit size 4 inches long
Matures 70 to 75 days
Spacing 12 to 16 inches apart
Plant size 18 to 24 inches tall
Scoville rating 1,500 to 4,000
Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.
Light requirements: Full sun.
Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)
Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.
Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.
Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.
Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.
Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.
Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.
For more information, visit the Peppers page in our How to Grow section.
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