Pepper, Serrano

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The Spanish word serrano, which means “from the mountains”, describes the serrano pepper’s origin in the Mexican mountains of northern Puebla and Hidalgo. Theserrano pepper is most commonly green, red, orange, yellow or brown in color and, at between 10,000 and 25,000 Scoville Heat Units, is about five times hotter than its lookalike, the jalapeño. Although they continue to be grown extensively in Mexico, serrano peppers started to gain popularity in the United States a couple of decades ago.The crisp, bright, tangy flavor of this typically pendant-shaped pepper makes it a widely popular fresh ingredient in pico de gallo and salsa.

Nutritional Value:

Good source of Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate,  Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber,  Vitamin A, Vitamin C, Vitamin K, Niacin, Vitamin B6, Potassium and Manganese.

Sun:                             Full to partial
Spacing:                    18”
Height:                        18” to 24”
Optimum Soil Ph:    7.0 to 8.5
Days To Maturity:    60 – 110
Sowing Method:       Start Indoors

Planting/Growing Tips:

Start seeds indoors about 6-8 weeks before your last frost date.  Plant approx. 1/4″ deep in individual cells or 4″ pots.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Provide plenty of light once seeds have germinated.  Young heirloom pepper plants like it to stay warm and will develop well if kept happy.

Only transplanted after the seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.

Serrano peppers take 10-20 days to germinate and will yield green peppers in about 60 days and red pepper in 80-100 days.


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