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Brought to the monasteries of Galicia in Spain by Franciscan monks returning from the Americas in the 16th century, and celebrated with its own festival in Herbón ever since. This pepper’s most famous quality is its glorious unpredictability, roughly one in ten fruits packs a surprising jalapeño-level punch while the rest are completely mild. Harvest young and green, blister in olive oil, finish with sea salt. The most addictive tapas in existence.
Average 10 seeds.
1000 in stock
Sow early indoors, pressing seeds 0.5cm deep into moist peat-free compost. Keep at 25–28°C, warmth is essential for reliable germination, which takes 10–21 days. Pot on as seedlings develop and grow on in a warm, bright spot. Harden off thoroughly before planting out after all risk of frost has passed.
Plant 40cm apart in fertile, well-drained soil. Water consistently throughout, drought and heat stress increases the proportion of hot fruits significantly. Feed weekly with a high-potash feed once flowering begins. Harvest when fruits are 5–7cm long and still green.
Sowing months: January – April
Harvest months: July – October
Position: Full sun
January, February, March, April
Medium
Green
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