Unique color in a classically hot and flavorful pepper that is 100 times hotter than a jalapeno. At 250,000 scovilles, this pepper has the kick and flavor that is perfect for Mexican and Texmex dishes, as well hot sauces.
Habaneros thrive in hot weather. As with all peppers, the habanero does well in an area with good morning sun. The habanero should be watered only when dry. Overly moist soil and roots will produce bitter-tasting peppers.
The habanero is a perennial plant, meaning that with proper care and growing conditions, it can produce flowers (and thus fruit) for many years (in our experience in central FL, 3 years is the longest lasting plant thus far, with the second year nearly always being the most productive). Habanero bushes are good candidates for a container garden. In temperate climates, though, it is treated as an annual, dying each winter and being replaced the next spring. In tropical and subtropical regions, the habanero, like other chiles, will produce year round. As long as conditions are favorable, the plant will set fruit continuously.
You will want to start from seed 8-10 weeks before the last expected frost. The earlier you start the more of a chance of success because your plants will be stronger and you will have more time to start more seeds if some do not survive. Place 2-3 seeds in plugs or a seed tray, and top with a tiny amount of compost or seedling soil. Water the soil. 1/8-1/4" planting depth. Keeping the soil moist is crucial until the seeds germinate.