Anaheim Pepper. Named for the California city where they first became popular in the early 1900s, Anaheim chiles are one of the most commonly available peppers in the United States. Anaheims are large, 6- to 10-inch-long cone-shaped pods that come in green and red varieties (red ones are also called chile colorado). Red Anaheim chiles are often dried for later use by stringing the pods together―the result is called a ristra, which is commonly used as decoration in the Southwest.
Anaheims in November 2014
Details
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: ?
Height:
18-24 in. (45-60 cm)
Spacing:
18-24 in. (45-60 cm)
Sun Exposure:
Full Sun
Heat (Pungency):
Moderate (1,000 to 5,000 Scoville Units)
Fruit Shape:
Tapered
Oblong
Fruit Size:
Large (more than 6″ in length)
Fruit Color:
Green changing to red
Disease Resistance:
Unknown – Tell us
Seed Type:
Hybrid
Usage:
Fresh (salsa, salads)
Frying
Stuffing
Roasting
Drying
Pickling
Other details:
Average Water Needs; Water regularly; do not overwater
Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
Propagation Methods:
From seed; sow indoors before last frost
Seed Collecting:
N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed
Days to Maturity:
Mid (69-80 days)
Late (more than 80 days)
Read more: http://davesgarden.com/guides/pf/go/62176/#ixzz3HPTatuQy
