Habanero Tobago Seasoning

Hot Chilli Pepper Habanero Tobago Seasoning. Plant produces good yields of 2″ long by 1 ¼” wide hot peppers. Peppers are mildly hot and turn from light green, to orange, to red when mature. Plant has green stems, green leaves, and white flowers. Excellent for making spicy seasoning. A variety from Tinidad & Tobago.
All pepper plants, hot or sweet, take a lot time to get going and perform best when sown in a propagator under lights and grown in a heated greenhouse or conservatory until it warms up in May, then planted into a greenhouse or Polytunnel (or kept in pots to be over wintered inside.
Don’t let this put you off however, Sowing in March will still yield a nice number of peppers by Autumn if you are diligent about watering and have good fertile soil in a polytunnel or greenhouse.
Set pepper plant seedlings out after the last spring frost. They grow well in raised beds, containers, and in-ground gardens and grow the best in greenhouses or polytunnels
Plant them 18 to 24 inches apart in a sunny, well-drained spot. Pepper plants need at least 6-8 hours of sunlight per day.
Water immediately after planting, then regularly throughout the season. Aim for a total of 1-2 inches per week (more when it’s hotter).
Spread mulch (such as chopped leaves or straw) around the plants to help keep the soil cool and moist.
Support each pepper plant with a stake or small tomato cage, to help bear the weight of the fruit once it begins to produce.
Harvest peppers with shears or a knife, then store in the fridge. Be sure to pick all peppers before the first Autumn frost comes, freeze them fresh or lightly blanched for long term storage, or dry them and make powders and spice mixes.