•American grown seeds
•Easy to grow
The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. Mexico’s favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos. The thick-walled, mildly hot fruit has a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants. 1,000 to 2,000 (mild) Scoville.
Poblano seeds are slow to get going, so sow the seeds about 8-12 weeks before the last frost date. Sow several seeds 1/4” deep in peat pots filled with lightly moistened seed starting mix. Water well and place the pots in a well lit, warm area. Peppers like heat and ideally soil temperatures of 80-85°. A plant heating mat can help achieve this. Growing at lower temperatures can drastically slow the germination process. To keep the seedlings from damping off, keep the soil damp but not wet and provide good circulation around the plants. Once the seedlings are 2” tall, thin to one plant per pot by cutting out the smaller ones. Once the plants are 5” tall and nighttime temps are above 60°, harden off the plants by slowly acclimating them to outdoor conditions before transplanting into the garden.
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