Sun-kissed citrus heat with apricot sweetness. Heavy-setting plants load up on glowing orange pods that light up sauces, ceviches, and grills. If you love bright flavor with a clean, medium-hot kick, this is your must-grow pepper.
Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Sun bright citrus with a friendly kick. Ají Habanero delivers the tropical perfume and fruity sparkle people love in habaneros, but with a gentler, more versatile heat. The flavor leans toward apricot, mango, and lemon zest, making this pepper a favorite for fresh sauces, ceviche, and quick pickles.
The plants are vigorous and handsome, typically 2 to 4 feet tall with a branching habit that loads every stem with blossoms and fruit. Medium green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. The pods average 2 to 3 inches, slightly tapered and thin walled. They mature from light green to a glowing golden orange that signals peak sweetness and aroma, and the thin walls make them perfect for drying into flakes and powders or fermenting into silky hot sauce.
Bite into one and the sweetness hits first, followed by a clean, rising warmth that lingers without overwhelming. In the kitchen you can slice a few rings into salsas, brighten grilled seafood, or bloom chopped pepper in a little oil to perfume a whole pan. Dried pods grind into a sunny, citrusy powder that wakes up rubs, vinaigrettes, and roasted vegetables.
Ají peppers were stewarded for centuries by Indigenous growers of the Andes, and Ají Habanero is a modern selection from that rich Capsicum baccatum lineage. It captures the fruit forward charm of the ají family with a heat level most cooks can use every day, a variety with character, dependability, and harvests generous enough to stock the pantry and share.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds ¼" deep in sterile seed starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a ¼ strength balanced fertilizer weekly.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
• Must be at least 60–65°F (16–18°C) for several consecutive mornings.
• Night air temperatures should stay at or above 55°F (13°C).
• Ideal root zone is 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose a site with full sun and rich, well drained soil (pH 6.0–6.8).
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or small cage plants to handle heavy fruit set and keep pods off the soil.
How to Grow — Ají Habanero (Capsicum baccatum)
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: slightly lean water and fertilizer can intensify heat and aroma, while excess water and fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low nitrogen, high potassium formula to support heavy fruiting and richer flavor.
Weeding and Mulching
Keep weeds under control since they compete for nutrients, space, and water.
Use mulch, black plastic early and organic later, to
• retain soil moisture
• suppress weeds
• keep soil temperatures stable
Be careful when hand weeding. Pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun and Heat Management
Grow in full sun for maximum yield, flavor, and heat development.
In extreme heat above 95°F, provide light afternoon shade to improve fruit set.
Spacing and Support
Space plants 18–24 inches apart in rows 24–36 inches apart.
Use stakes or small cages to support plants once branches load with fruit.
Companion Planting
Good companions: tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid fennel and kohlrabi, which can stunt pepper growth.
Ají Habanero’s peach orange fruit pairs attractively with green herbs and salad crops.
Container Growing
Use 7–10 plus gallon pots with high quality potting mix and good drainage.
Containers dry faster, so check moisture daily.
In midsummer, shade the sides of pots to protect roots from overheating.
Harvesting
• Pick pods at blush for bright citrus or at full peach orange for peak sweetness and aroma
• Use pruners or a sharp knife and leave a short stem to prevent tearing and plant stress
• Frequent picking keeps plants flowering and setting new fruit
Flavor and Nutrition
• Flavor shifts from lemon and green mango at blush to apricot and honey at full color
• Fully mature pods deliver the most fragrance, sugars, and vitamins
• Even moisture and strong sun keep flavors clean and bright
Handling
• Heat is medium hot but capsaicin can still irritate skin and eyes, wear gloves for big harvests
• Avoid touching your face or eyes and wash hands, knives, and cutting boards after handling
• Ventilate well when simmering sauces or grinding dried pods
Storage and Preservation
• Drying: thin walls dry quickly, slice or string by the stems and hang in a warm airy place out of direct sun, grind to citrusy flakes or powder once brittle
• Freezing: tray freeze rings or whole pods, then bag for quick use in salsas and sautés
• Fermentation: thin walls blend and strain easily for silky, fruity hot sauces
• Infusions and vinegars: steep chopped pods for bright heat; refrigerate oil infusions and use within a week
Kitchen Use
• Start small, a few rings light up ceviche, grilled fish, tacos, and roasted vegetables
• Bloom minced pepper in a little oil with garlic or scallion to perfume a whole pan
• Dehydrated flakes add sparkle to pizzas, grain bowls, and vinaigrettes
• Balance with lime, mango, pineapple, peach, honey, roasted tomato, and a touch of ginger
• Heat control tip: remove the white pith to reduce heat; seeds add texture more than heat
Common Pests & Problems — Ají Habanero (Capsicum baccatum)
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Blast with water; insecticidal soap or neem oil; encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: Increase humidity; hose undersides; horticultural oil or neem; release predatory mites if available.
Whiteflies (clouds when disturbed; honeydew)
Controls: Yellow sticky cards; vacuum in the morning; insecticidal soap or neem.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue or yellow cards; remove weeds and spent blooms; spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young leaves)
Controls: Row cover until flowering; trap crops; diatomaceous earth around stems.
Pepper weevil / fruit borers (warm regions; premature fruit drop, tiny entry holes)
Controls: Prompt harvest; destroy dropped fruit; tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems; clear plant debris; handpick at dusk.
Caterpillars (chewed leaves or fruit)
Controls: Handpick; apply Bacillus thuringiensis (Bt) to small larvae.
Diseases
Bacterial leaf spot (small water-soaked spots → brown lesions; defoliation)
Prevention: Use clean seed; avoid overhead watering; rotate 3+ years out of Solanaceae; sanitize tools.
Management: Remove infected leaves; copper sprays can help protect new growth.
Anthracnose (sunken, moldy fruit lesions—often on ripening pods)
Prevention: Mulch to reduce splash; space for airflow; use drip irrigation.
Management: Remove infected fruit; consider protectant fungicides labeled for peppers.
Phytophthora blight / root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: Excellent drainage; raised beds; avoid low spots and over-irrigation; long rotations.
Management: Pull and discard severely affected plants; do not replant peppers in that spot the same season.
Powdery mildew (white powder on leaves late season)
Prevention: Ensure airflow and proper spacing; avoid excess nitrogen.
Management: Remove worst leaves; approved biofungicides can suppress.
Blossom end rot (dry, sunken black end on fruit)
Cause: Irregular moisture or root damage → calcium transport failure.
Fix: Keep moisture even; mulch; avoid root disturbance; consistent feeding without excess N.
Poor fruit set
Cause: Heat above 95°F (35°C), nights below 55°F (13°C), low light, drought, excess nitrogen.
Fix: Light afternoon shade during heat waves; steady moisture; moderate fertilization; gentle blossom shaking to help set.
Sunscald (white/tan patches on pods after sudden full sun—upright fruit especially prone)
Fix: Maintain a healthy canopy; avoid heavy defoliation; harvest colored pods promptly.
Edema / water stress (blisters or corky patches on leaves/fruit)
Fix: Water on a rhythm; avoid wide wet–dry swings; improve drainage.
Flavor/heat dilution
Note: Heavy watering and high nitrogen can blunt sweetness and heat; modest stress (not wilting) concentrates sugars and capsaicin.
Monitoring & Prevention (Quick Checklist)
Scout weekly, checking leaf undersides and new growth.
Water at soil level with drip/soaker; if overhead is unavoidable, do it in the morning.
Space plants and prune lightly for airflow; remove only problem leaves.
Mulch once soil is warm to stabilize moisture and block splash-borne disease.
Rotate 3+ years away from peppers/tomatoes/eggplant/potatoes.
Sanitize tools and harvest promptly; discard diseased fruit rather than composting if unsure.
Q: How hot is Ají Habanero
Typically 30,000–80,000 Scoville Heat Units. Expect bright citrus and apricot notes with a clean, medium hot finish.
Q: How long does it take to mature
About 90–110 days from transplant to full peach orange color and peak aroma.
Q: How long does germination take
Usually 10–21 days when the medium is kept at 80–90°F (27–32°C). Cooler temperatures slow and reduce germination.
Q: Do Ají Habanero plants need special soil conditions
Yes. They thrive in rich, well drained soil with a pH of 6.0–6.8. Keep the root zone near 70–85°F (21–29°C) for best growth.
Q: What spacing do these peppers need
Plant 18–24 inches apart in rows 24–36 inches apart to ensure airflow and room for branching.
Q: Do I need more than one plant for pollination
No. Flowers are self pollinating. Gentle airflow or a light shake of blossoms can improve fruit set.
Q: Can I grow Ají Habanero in containers
Yes. Use a 7–10 plus gallon container with excellent drainage. Keep soil evenly moist and shade the pot sides in midsummer to prevent root stress.
Q: How many peppers will one plant produce
With good care, plants often yield 75–150 or more pods over a long season.
Q: How do I harvest them safely
Use pruners or scissors and leave a short stem attached. Wash hands and tools after handling; gloves are recommended for sensitive skin.
Q: What is the best way to store or preserve these peppers
Drying: Thin walls dry quickly; grind for citrusy flakes or powder.
Freezing: Freeze rings or whole pods for later use.
Pickling and sauces: Excellent for quick pickles and especially for fermented hot sauces.
Stringing: Thread fully ripe pods and hang to finish drying indoors.
Q: Will peppers lose their heat when dried or cooked
Drying retains most heat while concentrating the fruity aroma. Cooking softens the burn slightly, but the peppers remain distinctly hot.
Q: Are Ají Habanero peppers perennial
Yes in frost free Zones 10–12. In colder regions grow as annuals or overwinter indoors in bright light at 60–70°F after trimming plants back by about one third.
Q: Why aren’t my peppers setting fruit
Common causes include temperatures below 55°F (13°C) or above 95°F (35°C), low light, drought, or excess nitrogen. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can Ají Habanero cross pollinate with other peppers
Yes. It readily crosses with other Capsicum baccatum. If saving seed, isolate by distance or bag blossoms and hand pollinate.
Q: How do I use them without overpowering a dish
Start small. A few slices lift salsas, ceviche, grilled seafood, and roasted vegetables. The sweet citrus profile shines in fermented sauces, pickles, and dehydrated flakes.
Q: Can Ají Habanero be ornamental as well as edible
Absolutely. Compact, branching plants carry clusters of pendant pods that ripen to a glowing peach orange, making striking container and border plants.
Q: Why are my peppers not as hot or flavorful as expected
Excess water and nitrogen can dilute both heat and flavor. Aim for full sun, even moisture, and moderate feeding; harvest at full color for the best taste.
Ají Habanero rises from the deep lineage of Andean ají peppers, a heritage shaped by Indigenous farmers across the high valleys and coastal foothills of present-day Peru and Bolivia. For millennia, Quechua and Aymara seedkeepers selected Capsicum baccatum for bright flavor, floral perfume, generous yields, and dependable ripening in cool nights and strong sun. In bustling markets, slender ajíes colored stews, soups, and fresh sauces that framed the region’s fishing and farming seasons.
The name ají itself speaks to the pepper’s long journey. First recorded from Taíno speakers in the Caribbean, ají became the everyday word for chile across much of Latin America, while habanero evokes the tropical fruitiness people associate with island and lowland chiles. Ají Habanero unites those ideas: a modern open-pollinated selection within the Andean baccatum family that carries citrus-apricot notes and a friendly, kitchen-ready heat.
As chiles moved with trade, migration, and home gardeners, baccatum types spread worldwide without losing their distinct character. Ají Habanero reflects that living exchange. It keeps the classic Andean brightness and thin walls prized for quick sauces, pickles, and fast drying, yet matures to a glowing peach-orange that invites new uses from tropical hot sauces to sherbet-colored flakes.
To grow Ají Habanero is to join an unbroken seed story: Indigenous domestication and community stewardship, regional cuisines that celebrate freshness and fruit, and today’s small breeders and home growers who continue selecting for abundance, beauty, and flavor you can use every day.
Goal: Maintain the distinctive Ají Habanero identity, a baccatum with citrusy, floral aroma and medium to high heat, typically 2 to 3 inch lantern to elongated pods with slight lobing that ripen green → yellow-orange → orange to red, while ensuring purity within C. baccatum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 robust, disease-free plants with airy, branching architecture. Fruits should be small lantern to elongated form with gentle lobing at the shoulder, moderate walls, and a clean transition to orange or orange-red. Prioritize plants with pronounced citrus-floral aroma and bright, pleasant heat distinct from chinense types.
Cull off-types: Exclude plants with bell-like blocky fruits, very narrow stringy pods, muddy brown-orange maturation, very thin walls, flat or grassy flavor, or extremely late ripening. Remove plants with virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to preserve citrus-forward aroma, medium to high heat, and characteristic baccatum pod form.
2) Harvesting Seeds
Timing: Allow pods to reach full orange to orange-red on plant. Holding 5 to 10 days past color improves embryo completion and seed fill. Late season fully orange pods with firm walls are acceptable when red is not achievable.
Collection: Clip with sanitized pruners. Select fully colored, sound fruit from each chosen plant and keep each mother plant’s lot labeled and separate.
3) Cleaning Seeds
Separation: Slit pods lengthwise and scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds sink.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed for final cleanliness.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally equalize moisture by sealing with fresh silica gel for 24 to 48 hours before packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 6 to 12 days.
Targets: At least 85 percent germination for fresh baccatum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can help synchronize older seed.
Tips for Successful Seed Saving
Isolation: Ají Habanero is C. baccatum. Isolate from other baccatum by 150 to 300 ft. For foundation purity, bag or cage selected branches or hand pollinate. Do not rely on interspecific isolation with annuum or chinense for purity.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, color stage at harvest, aroma intensity, heat level, and any off-types. Photograph representative orange to red pods next to a ruler.
Selection cues: Prioritize plants that produce uniform lantern to elongated pods with slight lobing, finish to a clear orange or orange-red, and deliver bright citrus-floral aroma with clean medium to high heat that is distinct from chinense habanero flavor.
Culinary Uses, baccatum citrus lift without chinense musk
Fresh mince for bright salsas (signature): Add tiny slivers to pico, pineapple–orange salsa, or cabbage slaw. Expect lemon-candy brightness rather than the deeper floral of chinense.
Roasted orange table sauce: Char pods, peel, and blend with roasted yellow tomatoes/tomatillos, garlic, and a splash of vinegar for a luminous orange sauce that flatters fish, chicken, and roasted vegetables.
Aguadito & green soups: Pulse a small amount into Peruvian-inspired cilantro–mint broths or chicken soups for citrus heat without smokiness.
Curry & stir-fry starter: Bloom chopped ají in oil with garlic and ginger; add coconut milk or stock for a citrusy heat in stews and sautés.
Pickled rings: Slice thin and pack with onion and carrot for jars that finish sandwiches, beans, and grain bowls.
Chili oil & crisp: Gently bloom crushed pods; strain for a fragrant finishing oil, or fold solids back for spoonable heat.
Powder & flakes: Dehydrate and grind for a lemon-zest-forward seasoning. Start at ⅛ tsp per pot.
Heat control tips: Strip placenta to moderate burn; add late in cooking to retain high citrus notes.
Preservation and Pantry Value
Dries predictably: Thin–medium walls dry evenly for bright powders/flakes with excellent shelf life when stored dark and dry.
Fermentation friendly: Produces silky, pourable sauces that stay aromatic; easy to strain and bottle.
Freezer storage: Freeze whole or in strips; use from frozen in soups and sauces with minimal texture loss.
Pickling: Rings remain crisp and intensely aromatic for months under refrigeration.
Flavor Benefits beyond heat
Zesty citrus (lemon/lime), light tropical fruit, and floral lift over medium–high heat; cleaner and less perfumed than chinense habaneros.
Keeps sauces tasting “fresh” and bright without needing heavy sugar.
Garden and Ornamental Benefits
Tall, open plants with many pendant pods that ripen yellow–orange → orange–red; steady, generous production.
White baccatum flowers draw pollinators; good for field rows and large containers.
Traditional and Practical Uses (Indigenous foodways focus)
Andean ají continuum: Like other baccatum, Ají Habanero aligns with Indigenous Andean foodways—seasoning corn, potatoes, and legumes; flavoring fresh seafood and poultry. The core methods—comal roasting, sun/air drying, stone-grinding on batán/metate, and brining/fermenting—center longevity and digestibility.
Cross-regional versatility: Its citrus brightness readily complements nixtamal dishes (tortillas, tamales, pozole) and quinoa/potato stews—bridging Mesoamerican maize cookery and Andean tuber–grain traditions.
Community preservation: Drying strings of ají, fermenting pastes, and storing powders alongside corn and beans reflect seasonal cycles that underpin communal kitchens.
Safety and Handling always
Gloves recommended for slicing, drying, and fermenting; avoid touching eyes/face.
Ventilate when frying chiles or charring skins. Label jars clearly (“hot”).
Acid & ferment: vinegar, tamarind, miso or fish sauce (where appropriate).
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Ají Habanero
$200 USD
$1000
Unit price /
Unavailable
Description
Sun bright citrus with a friendly kick. Ají Habanero delivers the tropical perfume and fruity sparkle people love in habaneros, but with a gentler, more versatile heat. The flavor leans toward apricot, mango, and lemon zest, making this pepper a favorite for fresh sauces, ceviche, and quick pickles.
The plants are vigorous and handsome, typically 2 to 4 feet tall with a branching habit that loads every stem with blossoms and fruit. Medium green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. The pods average 2 to 3 inches, slightly tapered and thin walled. They mature from light green to a glowing golden orange that signals peak sweetness and aroma, and the thin walls make them perfect for drying into flakes and powders or fermenting into silky hot sauce.
Bite into one and the sweetness hits first, followed by a clean, rising warmth that lingers without overwhelming. In the kitchen you can slice a few rings into salsas, brighten grilled seafood, or bloom chopped pepper in a little oil to perfume a whole pan. Dried pods grind into a sunny, citrusy powder that wakes up rubs, vinaigrettes, and roasted vegetables.
Ají peppers were stewarded for centuries by Indigenous growers of the Andes, and Ají Habanero is a modern selection from that rich Capsicum baccatum lineage. It captures the fruit forward charm of the ají family with a heat level most cooks can use every day, a variety with character, dependability, and harvests generous enough to stock the pantry and share.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
