Heirloom and Open-pollinated seeds

Serrano Pepper


min qty: 0.5 g

Capsicum annum

The history of the Serrano pepper can be traced back to Mexico, where it has been used for centuries in traditional cuisine. The pepper is named after the mountainous region of Mexico where it was originally grown, and it quickly became a staple ingredient in many dishes, particularly in salsas, sauces, and marinades. It is characterized by its green to red color, small and cylindrical shape, and medium to hot heat level. Serrano peppers are widely used in Mexican cuisine, but are also popular in other Latin American, Asian, and Southwestern U.S. cuisines. In addition to its culinary uses, the Serrano pepper is also known for its health benefits. Serrano peppers are high in vitamins A, C, and B6, as well as in minerals such as potassium, manganese, and iron. They also contain a compound called capsaicin, which is believed to have pain-relieving, anti-inflammatory, and metabolism-boosting properties.

Choose a location: Serrano peppers prefer warm and sunny locations, with a temperature range between 70-85°F. They grow well in well-draining soil with a pH between 6.0 and 7.0.

Prepare the soil: Work the soil to a depth of about 12 inches, removing any weeds or debris. Incorporate compost or well-rotted manure to improve soil fertility. 

Start seeds indoors: Serrano peppers are typically started indoors, 6-8 weeks before the last frost date. Sow the seeds about 1/4 inch deep in seed trays or pots filled with seed starting mix. Keep the soil consistently moist and place the trays near a sunny window or under grow lights. 

Transplant seedlings: Once the seedlings have reached about 3-4 inches tall and have a good root system, they can be transplanted into the garden. Space the seedlings about 18-24 inches apart in rows that are spaced about 36-48 inches apart. 

Water: Serrano peppers prefer evenly moist soil, but be careful not to over-water, as this can cause root rot. 

Fertilize: If necessary, feed the serrano peppers with a balanced fertilizer every 4 weeks. 

Pinch the tips: Pinching the tips of the plants will encourage bushier growth and a higher yield. 

Harvest: Serrano peppers are usually ready to harvest about 80-90 days after planting. Simply cut the peppers from the plant, taking care not to damage the stem.