HEIRLOOM We love a lot of peppers and few we love as well as Ancho Poblano.
Her mild heat with the rich, fruity sweetness makes her a perennial favorite for stuffing, roasting, sauces, chile powder and chile rellenos. Dark green, immature ‘poblano’ peppers are perfect for stuffing and rellenos; red, mature ‘ancho’ peppers make phenomenal chile powder when dry. The stout architecture of Organic Ancho Poblano Hot Pepper makes her ideal for containers as well as gardens and most impressive of all, she is reliably abundant even cool summers.
At Fruition, we sow peppers in soil blocks indoors 2 months before final frost, early April for us here in Zone 5, germinating them on heat mats with ease. Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings.
|20 Seeds||$4.45||In stock|
|40 Seeds||$7.55||In stock|
|80 Seeds||$14.25||In stock|
Planting Method: Transplant Only
When to sow: 8-10 weeks before last frost
Seed Depth: 1/4 inch Days to Germination: 7-10 at 85°F
Sowing and seedling care: Sow indoors 2 seeds per soil block & thin to strongest 1. 80F heat mats will germinate seeds best; after germ, set to 70F days & 60F nights. Good light is essential: Younger, less stressed seedlings are healthier and more abundant than older, more stressed seedlings.
Move to 3-4” pots with first true leaves. Harden off (reduce water & temp 3-7 days) & transplant when night temps are above 50F. Pluck off any flowers at planting.
When to transplant: After last frost
Transplant Spacing: 12-18 inches Sun Needs: Full
Days to Harvest: 68 days to green, 88 days to red fruit