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Growing Cochise Hybrid Peppers in the Vegetable Garden

Cochise peppers require a warm growing environment, making them suitable for growth in USDA zones 3-12 if started indoors. Begin by sowing the seeds indoors about eight weeks before the last frost date. The timing is crucial as it allows the seedlings to get stronger before facing the outdoor elements. The seeds should be sown at a depth of approximately 1/4 inch in a sterile, well-draining seed starting mix; Coconut coir is a great option. Keep the soil temperature around 80 F, which is optimal for germination. Expect sprouts to appear within 10-14 days, although it can vary based on conditions.

As the seedlings develop, they'll require ample light—either from a natural source or supplemented with grow lights—to avoid becoming leggy. Once they’ve grown their second set of true leaves, it’s time to begin the hardening-off process. This involves gradually introducing the young plants to outdoor conditions over a period of 7-10 days. Begin by placing them outside in a protected, partially shaded area for a few hours each day, gradually increasing their exposure to sunlight and outdoor temperatures to toughen them up.

When it's time to transplant, typically after all risk of frost has passed and when night-time temperatures consistently stay above 55 F, choose a sunny spot in your garden with well-draining soil. Space the plants about 18-24 inches apart to ensure adequate air circulation and room for growth.

Cochise peppers thrive with consistent moisture, so regular watering is key, especially during dry spells. However, avoid waterlogging the soil, as this can lead to root rot. Using mulch can help retain soil moisture and keep the roots cool.

Nutrient-wise, start with a balanced, slow-release fertilizer at the time of planting. Once the plants begin flowering, switch to a fertilizer with a higher phosphorus content to encourage fruiting. Avoid high nitrogen fertilizers at this stage, as they can promote foliage at the expense of fruits. Fertilize every 4-6 weeks during the growing season according to package instructions.

Harvesting Cochise Hybrid Peppers

Cochise peppers typically mature about 70-85 days after transplanting. They change color from green to vibrant red when fully ripe. Harvesting at the right time is crucial; for milder peppers, you can harvest them while they are still green. For full heat, wait until they turn red. The mature peppers pack a significant punch, reflecting their hot pepper status, usually on the lower end of the hot scale but still notably spicy.

To harvest, gently cut the peppers from the vine with sharp scissors or pruners to avoid damaging the plant. Handle with care, especially if sensitive to capsaicin, the compound responsible for the heat in peppers.

About Cochise Hybrid Pepper Garden Seeds

Cochise Hybrid Hot Peppers are versatile in the kitchen. They can be used fresh in salsas and salads or cooked into sauces and stews.

These peppers are particularly noted for their uniformity and resistance to common diseases, making them an excellent choice for both novice and experienced gardeners.

Cochise hybrid peppers range from 7,500-10,000 SHU (Scoville Heat Units), placing them in the medium-hot category.

Cochise peppers are excellent for container gardening due to their relatively compact size and upright growth habit. Growing them in containers is also beneficial for managing soil quality and moisture, especially in regions with poor native soil. Their disease resistance makes them even more suited for diverse growing environments, including balconies and patios.

Stories From Our Gardeners

"The Cochise pepper was named after a historical Native American Chief from the South West. He was an Apache warrior who was key in the Apache Wars."

- Lara Wadsworth, True Leaf Market Writer