Pepper (Chilli) Plants - Xalapa

A type of Jalapeno that's both more compact and productive than unnamed varieties. 'Xalapa' is the name of a Mexican city where these chillies are eaten green and mild or left to turn red and increase in heat, perfect to add to any meal, stuff with cream cheese and bake, or pickle to eat with nachos. The fruit is thick fleshed and juicy, perfect for any chilli lover. SHU10,000.

Growing Information

As A super plug, it is important that you give your chilli plant time to adjust to its new environment. Check the compost is moist and if required leave the plant to soak in approximately 5mm water for 5-10 minutes or until the top of the compost is damp. Stand the plant in a warm, light, airy place such as a windowsill or conservatory and allow to grow, ensuring that the compost is kept moist.

Plant out in its final growing position, preferably a pot in a greenhouse or in a sunny/ sheltered patio. Chilli plants can also be used as an edible border plant but will produce less fruit unless the roots are restricted.

As your plant develops the leaves will act as ‘solar panels’, soaking up the daylight and creating lots of sugary loveliness and healthy minerals which will eventually end up in your chillies. Each leaf should have plenty of room to bask in the sun and should be supported off the ground.

Avoid your plant from drying out with moderate watering. As the tiny fruits begin to form, feed weekly & keep an eye out for pests and any disease problems. Treat any affected leaves. You may need to support your plant with a strong cane along the main stem. Your plant can grow to 100-120cm in a 7-10 litre pot; however, the hottest chillies are produced when the roots are constrained in a small pot.

Take note: If a leaf is in shade it’s likely it will produce less plant sugars and stay somewhat damp, which means it will be more vulnerable to disease therefore producing smaller and likely less fruit. As the fruit starts to develop and colour, remove some of the leaves around the fruit to assist the ripening.