Poblano Pepper

These are mildly hot peppers for frying, filling, or Mexican dishes. Poblano pepper, when dried, is known as an ancho, is dark green color and 4 ″ long and turns red as it ripens with a rating of 1000 Scoville thermal units.
"Poblano" refers to a native of Puebla, originally from Mexico. Records show that this pepper is one of those discovered by Christopher Columbus during his travels and brought back to Europe, where it immediately established itself in European cuisine.

 

How to grow Poblano Mild Pepper from seeds:

  • Sowing: Plant Poblano Mild Pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4″deep and in a soil temperature of 80-85 degrees F until germination. Be sure to give the plant 12-16 hours of sunlight a day. When the outside temperature reaches 60-65 degrees F during the day and at least 50 degrees F at night, transplant the seedlings 12-16 inches apart. You can avoid shock by exposing plants to outdoor temperatures for several hours a day before replanting. Pepper also grows well in containers or raised beds.
  • Plant Spacing: 12-16″.
  • Growing of Poblano Mild Pepper: Sow seeds in 20-row or shallow flats, 4 seeds per inch, 1/4″ deep, in late March or eight weeks before transplanting. Maintain soil temperature at 80-90 ° F (27-32 ° C). In cooler soil, seeds will slow down their growth. When the first leaves appear, transplant the seedlings into 2 "cage containers or 4" pots. Grow plants for approx. 70 ° F (21 ° C) during thе day and 60 ° F (16 ° C) at night.
    • Poblano Mild Pepper Soil Requirements for: Keep the soil evenly moist, maintain soil temperatures at 80-90°F (27-32°C)
    • Poblano Mild Pepper Seeds Days to Germination: 21 days.
    • Light Preference of Poblano Mild Pepper: Full Sun.
    • Life Cycle of Poblano Mild Pepper: Annual.
  • How and When to Harvest Poblano Mild Pepper: As you know, the longer the pepper ripens on the vine, the sharper it is. Harvesting is becoming a personal preference. The plant continues to bear fruit if the pepper is harvested in the green stage, and the mature pepper signals the plant to stop production. Always use a knife or scissors to cut the crop to avoid damaging the fragile stems.  Poblano Mild Pepper is known for its versatility and can be eaten fresh, canned, or dried.
    • Poblano Mild Pepper Days to Maturity: 75 days to green; 95 days to Red.
  • Poblano Mild Pepper's Seed Saving: Isolation or cage may be required to maintain genetic purity as peppers will be cross-pollinated with other peppers. The pepper must be fully ripe for harvesting the seeds. Remove the seeds from it, spread them out to dry for about two weeks. Store sеeds in a cool, dry place for up to two years.

 

FAST FACTS:

  • Common Names: Poblano, Ancho
  • Latin Name: Capsicum annuum
  • Species Origin: Puebla, Mexico
  • Type: Open Pollinated, Heirloom, Hot Pepper, Warm Season
  • Life Cycle: Annual
  • USDА Zones:  3, 4, 5, 6, 7, 8, 9, 10, 11, 12
  • Seeds per Ounce: 4,000
  • Sunlight: Full Sun
  • Height: 36 Inches
  • Color: Yellow, Red
  • Bloom Season: Blooms Early Summer, Blooms Late Summer
  • Uses: Culinary

 

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