Anaheim

Pepper

80d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 27th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 28th
Harvest Ends	Sep 1st

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

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.