Hatch Green Chile Pepper
25 Seeds
Flavor is crisp, spicy, subtly sweet and smoky
- Heirloom dating back to 1894
- Very heavy yields
- Peppers reach 7" in length
- Medium Heat (2000 to 4000 Scoville)
-
75 days to maturity
MORE ABOUT HATCH GREEN CHILE:
(Capsicum annuum) Originally bred in 1894, this New Mexico chile has enjoyed a resurgence of popularity over the past few years. Peppers grown in the Hatch Valley of the southwest are sold seasonally in grocery stores throughout the U.S. where they often command a premium price. Why not save some money and grow your own? Large, healthy plants produce heavy yields of large green peppers with a medium heat level. Excellent for stuffing and grilling, but also well-suited for use in fresh or canned salsa. Hatch chile peppers are initially green and ripen to red when fully mature, but they're delicious at any stage. Flavor is often described as crisp, spicy, subtly sweet and smoky. Medium heat. 75 days to harvest. 25 seeds/pkt.
GROWING INFORMATION:
CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.
SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.
TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.
INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.
DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering pepper plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause plants to become bushy and produce few blossoms.
HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.
SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.
Flavor is crisp, spicy, subtly sweet and smoky
- Heirloom dating back to 1894
- Very heavy yields
- Peppers reach 7" in length
- Medium Heat (2000 to 4000 Scoville)
-
75 days to maturity
MORE ABOUT HATCH GREEN CHILE:
(Capsicum annuum) Originally bred in 1894, this New Mexico chile has enjoyed a resurgence of popularity over the past few years. Peppers grown in the Hatch Valley of the southwest are sold seasonally in grocery stores throughout the U.S. where they often command a premium price. Why not save some money and grow your own? Large, healthy plants produce heavy yields of large green peppers with a medium heat level. Excellent for stuffing and grilling, but also well-suited for use in fresh or canned salsa. Hatch chile peppers are initially green and ripen to red when fully mature, but they're delicious at any stage. Flavor is often described as crisp, spicy, subtly sweet and smoky. Medium heat. 75 days to harvest. 25 seeds/pkt.
GROWING INFORMATION:
CULTURE: Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.
SOWING: For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a growers heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days.
TRANSPLANTING: After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.
INSECT PESTS: Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with a simple homemade insecticidal soap solution.
DISEASES AND PROBLEMS: To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering pepper plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause plants to become bushy and produce few blossoms.
HARVEST AND STORAGE: Peppers can be harvested at any time, but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days.
SAVING SEEDS: Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.
Customer Reviews
I wanted to grow hatch chiles for chile verde. I started them under grow lights in the basement before transplanting outside in Zone 5 with giod germination rate. They've grown well and are producing consistently with great flavor, even in containers.
It's been a month since I've planted my Hatch Green Chilie Seeds. I planted 14 Seeds & none of them have even sprouted up yet. I really hope that they grow, I'll be very disappointed if they don't sprout. I was looking forward to planting green chilie peppers. I really hope that they will start sprouting soon.
Hi LN, thanks for your review. A month is quite a while for peppers, I think it would be worthwhile to replant. We'll be in contact to arrange a replacement. In the meantime, you can read our tips for starting peppers here:
https://www.threshseed.com/blogs/news/how-to-grow-peppers-from-seed
Had about 40% germination of ~20 seeds in a moist paper towel on a heat mat. Of those, two made it to transplantable seedling stage. This has typically been my luck with Hatch, so not terribly disappointed by these seeds, but if anyone has any suggestions, I'm all ears!
Thanks for your review, MG. We've had good luck starting our Hatch in moist media with a heat mat beneath and a dome on top. Here's an article detailing all of the tricks we use starting peppers:
https://www.threshseed.com/blogs/news/how-to-grow-peppers-from-seed
It sprouted, but Im waiting for it to start bearing actual peppers. So far, I am pleased.
So far so good, check back in a few weeks for an update
