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If you’ve ever smelled green chiles roasting in a wire drum at a roadside stand in New Mexico, you know exactly what Big Jim is all about. This legendary heirloom — developed at New Mexico State University and named after Jim Lytle, a Hatch-area chile grower — produces some of the largest, meatiest chile pods you can grow at home. Long, thick-walled, and bursting with that unmistakable smoky-sweet Hatch flavor, Big Jim is the gold standard for green chile, red chile ristras, and roasted pepper dishes of all kinds.
Mild to medium heat makes it approachable for the whole family while still delivering the complex, earthy depth that makes Hatch chiles famous worldwide. An open-pollinated variety you can save seed from year after year.
Start indoors 8–10 weeks before last frost. Peppers need warm soil (70–85°F) to germinate — use a heat mat for best results. Transplant outdoors after last frost when nighttime temps stay above 55°F. Space plants 18–24 inches apart in rows 24–36 inches apart. Full sun and consistent moisture are essential. Big Jim produces best in hot summers with warm nights. Harvest green (immature) for fresh use and roasting, or allow to ripen fully red for drying and ristras.
| Days to Maturity | 75–80 days from transplant |
| Heat Level | Mild–Medium (500–2,500 SHU) |
| Pod Size | 7–9 inches, thick-walled |
| Plant Type | Chile Pepper (Capsicum annuum) |
| Type | Heirloom, Open-Pollinated, Non-GMO |
| Start Indoors | 8–10 weeks before last frost |
| Spacing | 18–24 inches, rows 24–36 inches |
| Sun | Full sun |
| USDA Zones | 3–11 (annual) |
Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.