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Hatch Green Mild - Guizeppi Chile Seeds
The perfect choice for people who love the green chile flavor but don't care for the heat. The mildest Hatch chile you can grow. Produces big green chiles with pods ranging in size from 8- 12” long. They grow on extra heavy yielding 30-36” tall plants. This new mild chile was developed by Solar Dry Farms and named after Joseph Franzoy, the great-grandfather of owner Faron Lytle. His great-grandfather Joseph “Giuzeppi” Franzoy was one of the first farmers to grow chiles in the Hatch Valley.
Capsicum annuum (75 days)
Heat Level: Mild Scoville: 1,000-1,500
~ Packet contains 30 seeds.
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7-14 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the chiles will turn red at full maturity.
All of our seeds are GMO-free.
I can't take too much heat but I LOVE the flavor of green chile, so these are perfect! They made a very tasty green chile stew.
These have very good flavor, but not much heat so my husband will eat chile I make with them. I of course like my chile MUCH hotter, but I use some hot sauce and that's a good compromise, he enjoys the mild chile and I douse mine with some homemade hot sauce made from habaneros I also grow from your seeds. A win win. Thanks for the fast-growing seeds.
Nice and mild so my wife likes it too. Will grow again, very productive and good seed germination.
These are very large chiles! Easy to roast and peel because they're nice and big. These are perfect for my wife who likes just a little bit of spice, too much heat gives her hiccups! So I grow these to make batches of green chile that we both love. I must admit, I like it a little spicier, so sometimes I'll "spike" my bowl of green chile and add some of your Dynamite chile or dashes of hot sauce to kick up the heat level.
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