Hot Pepper – Poblano Ancho Gigantia
$3.99
The Poblano Ancho Gigantia produces peppers about 7 cm long and 5 cm in diameter (in its fresh form it is called “poblano” and when dried it is called “ancho”). Although they are generally considered slightly pungent, this can vary from one fruit to another and according to the growing conditions. Between 1,500 and 4,000 SHU (Scoville Heat Unit) on the Scoville scale. The plants can become quite large, so provide enough space to allow their good development. These hot peppers are used to make mole sauce and are great for stuffing.
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Additional information
Seeds | ~40 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season | |
Color | Green |
Growing tips
Conditions of germination:
- depth of sowing: 5 mm
- optimal temperatures of germination: 25 to 30ºC
- time for germination: 7 to 21 days
When to sow:
- indoor sowing 8 to 10 weeks before the last frost date in your area
Sowing technique: in pocket
Inside the same hole, sow 3 to 5 seeds spaced about 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants. Transplant into individual containers while waiting for transplanting in the garden.
Transplant outdoors:
- After all danger of frost, when the soil has warmed.
Distance in the garden:
- between plants: 30 to 45 cm
- between rows: 60 to 75 cm
Plant height: 60 cm
Soil: rich and well drained
Water: regular watering
Exposure: full sun
Days to harvest (after transplanting): 70-75 days for green peppers, 80-85 days for red peppers
Specificity:
- Poblanos are usually harvested when they are green, but you can wait until they turn red when fully ripe.
- Pinch off the first flowers to make the plant more robust and to stimulate the production of leaves that will protect the fruits from sunburn in summer on very hot days.
- Can be grown in large containers.
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