Early Jalapeño

Pepper

70d to harvest

Sweetly grassy at first, then boldly green with a clean jalapeño snap—Early Jalapeño peppers ripen to a rich, glossy red while staying pleasantly firm. Expect medium-thick walls and a classic tapered shape that holds its texture for roasting and quick pickling, with plenty of heat for fresh slicing and bright sauces. A reliable 70-day performer for gardeners who want jalapeño flavor sooner without sacrificing bite.

Crop Dates

Milestone	Date
Start Indoors	Mar 25th
Last Frost	May 13th
Transplant / Sow Outdoors	Jul 8th
Harvest Begins	Sep 16th
Harvest Ends	Sep 27th

Crop Details

Trait	Value
Days to Maturity	70
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)	8

Frequently Asked Questions

What pest or disease most commonly affects Capsicum annuum (jalapeños) and how can I treat it?

In jalapeños, aphids and spider mites commonly show up as colonies on new growth and can cause leaf curling or stippling. Spray plants with insecticidal soap (especially the underside of leaves) and repeat every 5–7 days for 2–3 rounds; prune off heavily infested tips to reduce spread. If you see blotchy, expanding leaf spots and wet-looking lesions, switch to a copper-based fungicide and avoid overhead watering to slow fungal development.

How often should I water Capsicum annuum during the main growing phase?

During flowering and fruit set, keep the soil consistently evenly moist but not soggy—water when the top 1 inch of soil dries out. Aim for deep watering so moisture reaches the root zone, and stop short of waterlogged conditions that can trigger blossom end rot and root stress. Mulch around the plants helps stabilize moisture so fruits develop evenly.

How do I know when Early Jalapeño (Capsicum annuum) is ready to harvest?

Harvest jalapeños at about 70 days from transplanting when fruits are firm, glossy, and reach roughly 2–3 inches long with a vivid green color. You can harvest green for the classic flavor, or leave them longer to ripen to red for a sweeter, hotter profile. Snip peppers with scissors or pruners to avoid tearing the plant.