Serrano Pepper Seeds
Serrano peppers are native to the mountains of south-central Mexico.
The plants care grow to a height of nearly 60" and yield prodigious quantities of pepper pods. Serranos can be considerably hotter than Jalapeños, with a heat rating between 8,000 and 20,000 Scoville units, and are commonly used in pico de gallo and other uncooked dishes that call for a crisp and distinct pepper. Peppers can fist be harvested about 2 ½ months after transplanting once the peppers are green. Fully mature chilies can be red, yellow, orange or brown.
Pepper should be started indoors approximately 8 weeks prior to the last frost of the spring.
Sow ¼" deep in a well-drained starting medium. Seeds require lots of warm to germinate; medium should be between 80-85 degrees F. Using a heat mat, available at home and garden store and elsewhere, can help to ensure ideal conditions. Additionally, young starts will fare much better with additional light. Place in a window or sunny location that receives lots of southern or southwestern sun exposure. Consider supplementing with artificial lighting if possible.
Set plants out 2 to 3 weeks after average last frost when the soil has warmed and the weather has settled. Peppers can be temperamental when it comes to setting fruit if temperatures are too hot or too cool. Nighttime temperatures below 60 F or above 75 F can reduce fruit set.
Plant them 12 to 24 inches apart, in rows 24 to 36 inches apart, or spaced about 14 to 16 inches apart in raised beds. Do not rush to transplant your starts outdoors. Select a location that receives plenty of light and heat, and has not been used for tomatoes, potatoes or other members of this family for several years. Peppers will do best with soil that is fertile, lightweight, slightly acidic (pH5.5-7.0) and well-drained.