Hot Pepper ‘Lemon Habanero’
Habanero Lemon, also known as Yellow Habanero, is a lantern-shaped chili that matures from green to lemon yellow. The pods grow to about 5 cm long and 2.5 cm wide, and have a distinctive fruity and citrusy taste (and, according to some, even an apricot-like aroma). Let’s talk about spiciness: our yellow friend doesn’t exceed the capsaicin level of the average habanero, registering at about 100,000–300,000 on the Scoville scale. But that’s a lot! Named after the city of La Havana in Cuba, these peppers are most likely to have originated in the Amazon region, although they are very popular in the Caribbean.
| Height: 70 cm
Width: 45 cm
| Height: 30 cm
Width: 30 cm
|Basil, okra, onions, radishes, calendula, mint
|Feb to Mar
|May to Jun
|15 to 30 days
|90 to 120 days
|5 cm apart at 0.5 cm depth
|Well-drained, light and moist soil
|Regular watering, allow to dry out
|Habaneros like it hot: the soil temperature should be kept higher than 18°C to ensure good germination.
|Although peppers are self-pollinating plants, pollinators will increase fruit set.
|Grow companion plants that attract ladybirds to prevent aphid attacks.
|The more habanero peppers you pick, the more you will harvest! Pick the peppers often – as soon as they are ripe – to ensure a continued harvest.
| Medicinal properties: Contain a high concentration of vitamins and minerals. Can help relieve pain.
How to eat: Try them fresh from the plant, chopped and added to salads. Use them as a garnish for Caribbean recipes or add them to salsas, marinades and bottled condiments.
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