Growing guide · Home growing: windowsill, balcony and terrace
Jalapeño
Capsicum annuum (jalapeño)
A medium-hot, thick-walled chilli eaten fresh, cooked or pickled. Light skin cracking is a sign of maturity.
Key figures
| Item | Value | Source |
|---|---|---|
| Heat | 2,500–8,000 SHU | [3][1] |
| Plant size | fruit about 4 × 7.5 cm (1.5 × 3 in.), red when mature | [3] |
| Time to harvest | e.g. ’Early Jalapeno’ about 60–65 days | [4] |
| Germination temperature | about 21 °C (70 °F) | [1] |
| Temperature | growth 21–27 °C by day, 16–21 °C at night (70–80 °F / 60–70 °F) | [3] |
| pH | 6.0–7.0 | [3] |
The full guide (care, pests, beginner and professional tips) is currently in Finnish. The figures above are the same and come from the sources below.
These are general guidelines. Always check the variety, seed packet or fertiliser instructions and current regulations.