Type: Open Pollinated / Heirloom
Class: Heatless Habanero
Relative Days: 80 - 90
Color: Dark Green to Orange to Red
Size: 2 - 4"
Life Cycle: Annual (Perennial in Tropical Climates)
Characteristics:
Mild Thing Pepper delivers the distinctive flavor and aroma of a habanero without the intense heat normally associated with one. Developed by Jim Myers at Oregon State University, this unique pepper measures only 500 to 1,000 Scoville Heat Units while offering a complex fruity flavor with smoky, floral, and tropical notes. Blocky, attractive fruit begin dark green and develop orange coloration before ripening to red, creating an impressive appearance throughout maturity. We trialed Mild Thing here at Holmes Seed and were especially impressed by the experience: cut one open and the aroma immediately suggests a hot pepper, but take a bite and the rich habanero character comes through with remarkably little heat. Even one of our least heat-tolerant tasters went back for a second bite. Maturing in approximately 80 to 90 days, Mild Thing is a fascinating choice for growers who want the distinctive character of a habanero in a much milder pepper.
Peppers (Capsicum annuum and Capsicum frutescens)
Sweet and hot peppers trace their origins to Central and South America. Nowadays, seed companies provide hundreds of varieties of both. In the United States, the majority of harvested peppers are marketed as fresh produce.
Temperature
Peppers are a warm-season crop and should not be transplanted until the soil temperature, measured 3 inches beneath the surface, reaches 60°F.
Soil
Peppers thrive best in well-drained, fertile soils that have good water-holding ability and a pH of 5.8-6.6. Abundant phosphorus and calcium are needed for the best results.
Planting
Peppers are started as transplants in the greenhouse 6-8 weeks prior to planting in the field.
GROWING SEEDLINGS: Sow pepper seeds in 20-row or shallow flats, placing 4 seeds per inch and planting them ¼ inch deep, around late March or about 8 weeks before transplanting. If possible, maintain soil temperatures between 80–90°F, as pepper seeds germinate slowly in cooler soil. Once the first true leaves appear, transplant the seedlings into 2" cell-type containers or 4" pots. Grow the plants at approximately 70°F during the day and 60°F at night.
COLD TREATMENT: Exposing pepper seedlings to controlled cold treatments can boost the number of flowers and fruits. When the third true leaf appears, maintain a minimum night temperature of 53–55°F for 4 weeks while ensuring the plants receive full sunlight. After 4 weeks, raise the temperature to 70°F both day and night. If using this technique, sow the seeds 1–2 weeks earlier than usual.
TRANSPLANTING: Transplant out after frost when the soil is warm and weather is settled. Ideal seedlings have buds, but no open flowers. Water-in transplants using a high phosphorus solution.
ROW COVERS: Cold weather can be buffered, and earliness increased by using plastic mulch, especially when combined with lightweight fabric row covers supported by wire hoops. In sunny weather, remove the row covers once temperatures exceed 85°F to prevent blossom drop and heat damage.
Spacing
15-18” in row and 24-36” between rows
Harvest
Harvest the first peppers promptly once they reach full size to encourage additional fruit set. After picking, wash the peppers and store them at 45°F with 95% relative humidity. Cooling the peppers immediately after harvest helps remove field heat, improving shelf life. To maintain quality, refrigerate the peppers right away. They will remain in good condition for about 14-21 days if stored at 47-55°F and 90-95% humidity.
For more information, please see links below:
- UC Davis - Pepper Production
- Michigan State University - Pepper Production
- University of Florida - Pepper Production
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