20+ Hot Organic Ancho Poblano Pepper Seeds-(Non GMO)-Anch Grande Mulato -Chiles Rellenos-A159-CAPSICUM ANNUUM
Description:
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. It is Mexico’s favorite chili 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 have a rich, mellow flavor.
Scoville Heat Unit Rating: 4000.
Growing Ancho Poblano: Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers.
Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting. Few Facts about Ancho Poblano: Light: Full sun Fruit size:4 inches by 2 inches Matures: 75 to 80 days Plant spacing: 36 to 48 inches apart Plant size: 36 to 60 inches tall and 36 to 48 inches wide
