Habanero Orange

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must be grown in warm, moist conditions.

Ripens from green to bright orange color with thin skin and waxy exterior. The pods have a distinctive lantern-like shape and are small at 2” long and 1“-2” wide. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 250,000

The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The name means “someone or something from La Habana”, or as it is known in English, Havana (“b” and “v” being interchangeable phonetically in Spanish).

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries.

Nelly is a fine to medium thick shafted chive variety. Nelly is dark blue-green in color, vigorous, and upright growing. It is resistant to diseases and thrip spots on the leaves. Used for all fresh and industrial markets, particularly popular for bunching due to its long slender leaf presentation.

An heirloom variety that produces large, dense heads with a sweet flavor and crisp texture. It can be eaten raw, cooked, or pickled. 

An Italian variety with deep green crinkly leaves and a less compact head than green cabbage. It's considered the most tender and sweet variety.

Soil

Well-drained soil of average fertility.

Position

Full sun.

Frost tolerant

Limited. The varieties sold as bedding plants can tolerate light frosts, but are meant to be grown as summer annuals.

Feeding

Mix a light application of a balanced organic fertilizer into the soil prior to planting. In summer, drench plants every two weeks with a liquid fertilizer.

Companions

Ageratum and Petunia. African daisies look best when planted in groups or masses, perhaps framed with dusty miller, ageratum or annual verbena. Osteospermum make great flowers for containers.

Spacing

Single Plants: 11" (30cm) each way (minimum)

Rows: 11" (30cm) with 11" (30cm) row gap (minimum)

Sow and Plant

Only a few varieties of osteospermum are grown from seed. The heavy flowering varieties are propagated from rooted stem cuttings and sold as potted plants in spring. Set plants out at about the time of your last spring frost.

Notes

Osteospermum colors include pink, white, and shades of yellow. The plants will bloom for eight weeks or more if old flowers are removed.

Harvesting

When cut as soon as they open, osteospermum make good cut flowers.

Troubleshooting

As plants age, they sometimes develop problems with powdery mildew. Aphids may occasionally feed on new growing tips and buds. Pinch off large colonies.

12-18 Inches Tall

8-12 Inches Wide

Plant in Full Sun

Onion Chives are a hardy perennial herb that is easy to grow, easy to use, and plentiful in its harvest. New plants are ready for harvest within 80-90 days, but established plants will be ready much sooner. Chives are easy to utilize in the kitchen; add them to soups, salads, potatoes, spreads, eggs, and any dish you would like to add the crisp onion flavor to. This variety has green tubular leaves and lovely purple flowers that are also edible. The upright habit and purple flowers make chives a must-have addition to the edible garden, and makes it a great choice for borders and flower gardens, as well.

Chives are perennial herbs and can withstand a light frost. Chives onion have purple flowers and waxy green, tubular leaves that taste like onion. Flowers bloom in summer and are edible. Chives can grow up to a foot high and spread by seed. They have an upright growth habit that looks great in borders, containers, and gardens.