9Approximately 165 seeds per gram. Capsicum annuum Lot# PH31376 The Red Cherry Hot pepper grows on a small, upright, bushy plant with an emerald dark green foliage. Plant height averages 41-61 cm (16-24”) tall and has a spread that is 41-61cm (16-24”) wide. It is a very productive plant that produces an abundant amount of cherry shaped, slightly flattened peppers that average around 3-6 cm cm (1½-2”) round. They start out as bright green and mature to red in about 75-95 days, weather dependent.
Start indoors 6-10 weeks before your last spring frost. Sow 4-5 seeds 6mm (¼”) deep in 10cm (4”) pots and cover lightly with soil medium. Keep soil moist but not too wet. We keep under lights at a temperature of 26.7-29˚C (80-85˚F). Germination rates can vary drastically from 10 days to 21 days. Thin seedlings to 2-3 per pot. Once seedlings develop their second set of true leaves, prune the first set of true leaves. Pruning the leaves forces secondary growth and creates a bushier plant. We do this on several leaf sets. If seedlings become too leggy, place them in a cooler location. This will slow them down and make their stems thicker. Transplant seedlings when soil has warmed up to 15.6-18˚C (60-65˚F). Plant transplants 30-61cm (12-24”) apart in or blocks each way.
Note: Peat pots are not recommended for germinating peppers. The pH may be too high and peat pots retain a lot of water that may drown the seeds.
Height at Maturity: Plants reach 45-61 cm (18-24") tall. Compact bush habit. Spread can be 41-61 cm (16-24”) wide.
Days to Maturity: 75-95 days.
Watering: Peppers require about 2.5cm (1”) of water per week. Allow water to completely soak the soil 15-20cm (6-8”) deep. This will ensure good growth. The amount of rain that falls during the week will help supplement how much you should water your garden. Soil should remain moist.
Sun/Shade: Full Sun
Spacing after Thinning: Plant transplants 30-61cm (12-24”) apart in rows or in blocks each way.
Additional Information: The Red Cherry Hot pepper is rated between 5000 -15000 SHU (Scoville Heat Units), so they are considered a moderate pepper type for heat. Harvesting “Hot Peppers” is task that is best completed wearing latex or rubber gloves to prevent any accidents. Hot peppers contain organic chemicals called capsaicinoids which can burn sensitive skin, your eyes, your mouth, and other sensitive areas. The best antidote for burning skin is to rub it with isopropyl (rubbing) alcohol. Use a good pair of scissors to cut the peppers from the bush. Picking them off usually will result in breaking off branches. To prolong a pepper harvest, cut peppers from the plant regularly. Peppers are susceptible to rot, blossom end rot, anthracnose, tobacco mosaic virus, bacterial spot, and mildew. Keep these in check and rotate pepper crops to different areas. Plant disease-resistant varieties. Keep the garden clean and free of weeds where pests and diseases can shelter. Destroy and dispose of infected plants before disease can spread. Aphids, cutworms, and flea beetles are common pests for most garden plants and there are a variety of techniques and solutions for these. Pepper seeds can be dipped in a dilute hydrogen peroxide mix (1 tsp hydrogen peroxide per cup water) for one minute to disinfect seeds prior to planting. This process helps get rid of any unwanted or potential bacterial or fungi that may be hitch hiking on your seeds. If your soil or seed sprouting setup is susceptible to mold growth this can be useful to kill mold spores.