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PlantFiles: Chile Pepper
Capsicum annuum 'Poblano'

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Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Poblano
Additional cultivar information: (aka Ancho)

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6 vendors have this plant for sale.

18 members have or want this plant for trade.

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Height:
18-24 in. (45-60 cm)

Spacing:
24-36 in. (60-90 cm)

Sun Exposure:
Full Sun

Heat (Pungency):
Mild (1 to 1,000 Scoville Units)

Fruit Shape:
Bell
Tapered

Fruit Size:
Medium (4" to 6" in length)

Fruit Color:
Green changing to red
Green changing to brown

Disease Resistance:
Unknown - Tell us

Seed Type:
Open-pollinated

Usage:
Fresh (salsa, salads)
Frying
Roasting
Drying

Other details:
Average Water Needs; Water regularly; do not overwater

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Propagation Methods:
From seed; sow indoors before last frost
From seed; direct sow after last frost

Seed Collecting:
Allow unblemished fruit to ripen; clean and dry seeds
Wear gloves to protect hands when handling seeds
Properly cleaned, seed can be successfully stored

Days to Maturity:
Early (55-68 days)

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By Serranoman
Thumbnail #1 of Capsicum annuum by Serranoman

By toni5735
Thumbnail #2 of Capsicum annuum by toni5735

By BDale60
Thumbnail #3 of Capsicum annuum by BDale60

Profile:

3 positives
1 neutral
No negatives

Gardeners' Notes:

RatingAuthorContent
Positive kitty_mom On Sep 21, 2009, kitty_mom from Waverly, GA (Zone 8b) wrote:

I grew these from seed. All of my pepper plants took a long time to get going, and the poblanos only started producing in August.
The plants are very tall and have been heavy producers, with many peppers growing at a time.
Requires no special care.

Positive dparsons01 On Oct 10, 2008, dparsons01 from Albuquerque, NM (Zone 7b) wrote:

My favorite chili pepper, and I've grown several. The grow _very_ well in New Mexico. The Poblano, while not as well known as other chilis, has much better flavor - at least for me. I've harvested 10 lbs of peppers from 3 plants this year - a less than optimal year - and they are still producing here in October.

Positive petit_potager On Apr 1, 2006, petit_potager wrote:

The name ancho means 'wide,' referencing the broad, flat, heart-shaped pods in the dried form --- an (ancho) chili.

“Poblano” is the name given the same thick walled pod when fresh. It is delicious roasted, peeled, and stuffed, (“rellenos” translates as, “stuffed”).

Alternatively, we also enjoy roasted poblano peppers topped with roasted fresh corn niblets and a sassy dollop of savory fresh homemade green cilantro/Serrano mayonnaise.

The pod is generally from 1,000 to 1,500 Scoville Units, however the occasional L'enfant terrible can sneak into one's garden unannounced, and blow your ears off.

Neutral Farmerdill On Oct 5, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

An Ancho type chili pepper. A mildly hot 4inch heart shaped fruit. (65 day)

Regional...

This plant has been said to grow in the following regions:

Ceres, California
Laguna Beach, California
Menifee, California
Santa Clara, California
Pueblo, Colorado
Jacksonville Beach, Florida
Waverly, Georgia
Chicago, Illinois
Albuquerque, New Mexico
Brooklyn, New York
Buffalo, New York
Vinton, Ohio
Essington, Pennsylvania
Warren, Pennsylvania
Fort Worth, Texas
Houston, Texas
Reedsburg, Wisconsin



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