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Catalogue > Vegetables > Peppers > Hot Peppers > 'Ancho Poblano' Mexican Hot Pepper 1924

'Ancho Poblano' Mexican Hot Pepper 1924

$2.49 - $15.40

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With 9,000 years of cultivation behind them, it is no wonder that there are a myriad of pepper varieties available to the home gardener – all have their origins in wild species native to Central and South America. Poblanos come from Pueblo Mexico and are unusually mild for a hot pepper. They do like to surprise you every now and then with some very hot fruit. Essential for mole sauces. Enjoy this pepper fresh or dried. 4000 Scoville Units

  • Packet $2.49
  • 10g  $8.35
  • 25g  $15.40

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1924
160 seeds/gram 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.
Early Summer
Annual
Start Indoors
10 to 20
Full Sun
Bushy
Medium (50 to 70 cm)(20" to 28")
Killed by Frost
78
Easy
Open Pollinated
Solanaceae
Capsicum annuum
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