Anaheim

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Anaheim to a garden.

Sweetly fragrant and sun-warm in the garden, Anaheim peppers mature to long, gently tapered pods with a glossy, medium-green skin that turns to a mellow red when fully ripe.

Their flavor is pleasantly mild with a gentle, smoky-leaning depth, and the flesh stays crisp and substantial—ideal for roasting and turning into smooth, flavorful sauces, or for fresh use in bold, pepper-forward dishes. Grow Anaheim for dependable New Mexico/Hatch-style character: a satisfying harvest rhythm and pods that look as good as they taste.

Light: Full SunMaturity: 80 DaysHabit: Bush

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Anaheim Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 8th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 28th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 28th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 2nd – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 28th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 26th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 21st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 17th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 14th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 8th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 3rd – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 24th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 15th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 6th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 20th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 25th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Anaheim’s long, crisp flesh gives you a clean bite when fresh and a creamy, smoky comfort when roasted—no need to fight bitterness or watery flesh. Use it when you want chile flavor that stays friendly on the palate, especially in roasted sauces and pepper-heavy toppings.

Best Uses

roasting and peeling for silky-smooth sauce or crema-style purée
grilling or blistering and eating as a pepper-forward topping over meat
chopping fresh for crunch in salsas and vinaigrette-dressed salads
threading into chile-based braises where you want flavor without aggressive burn

Flavor Profile

mild, sweet heat with a peppery snap gentle smoky-leaning depth crisp, substantial flesh that holds up when cooked

Kitchen Pairings

garlic lime cheddar chicken corn cumin

Frequently Asked Questions

How do I manage aphids on Anaheim chile plants without damaging new growth?

Check the undersides of leaves and tender shoot tips weekly—aphids cluster there and cause curled, sticky foliage. Spray affected plants with a strong jet of water, then apply insecticidal soap, covering both leaf surfaces; repeat every 5–7 days for 2–3 rounds if you still see them. Avoid broad-spectrum insecticides because they often trigger more aphid outbreaks by harming beneficial insects.

How often should I water Anaheim chiles during the main fruiting phase?

During active flowering and fruit growth, keep the soil evenly moist (not soggy) with about 1–1.5 inches of water per week total, adjusting for heat and rainfall. Water deeply when the top 1 inch of soil is dry; erring on the dry side can cause blossom drop and smaller, thinner pods. Mulch around plants helps maintain consistent moisture and reduces stress that leads to fruit issues.

How can I tell when Anaheim chiles are ready to harvest?

Anaheim chiles are typically ready around 80 days when pods reach full length and feel firm, with a glossy green surface. For classic “green” harvest, pick when they are deep green and about 6–10 inches long; for a red, fully ripe harvest, wait until they turn red and the skin is matte with a firmer feel. Harvesting frequently encourages continued production.