While known as “Ancho” in its dried form, this pepper is also known as
Pablano in its fresh form. An only moderately hot pepper, it is
excellent for roasting, stuffing, or for Mexican fare.
Average: 75 days
Detailed planting instructions:
Sow seeds indoors, 1/4 inch deep in flats, peat pots or cellpacks, 8-10
weeks before you anticipate transplanting outside. Seed germinates best
when soil temperature is 80 F or higher. It will not germinate below
Keep plants indoors in a warm (70 F during the day, 65 F at night),
sunny location. Lack of light will produce leggy, unproductive
Don't be in a rush to transplant outside. Cold temperatures can weaken
plants and they may never fully recover. A few days at 60 F to 65 F
with reduced water will help harden plants and reduce transplant shock.
Over-hardened plants grow slowly after transplanting.
Set plants out 2 to 3 weeks after average last frost when the soil has
warmed and the weather has settled. Plant them 12 to 24 inches apart,
in rows 24 to 36 inches apart, or spaced about 14 to 16 inches apart in
Use black plastic and/or row covers to speed soil warming and early
growth. Use caution with row covers not to overheat plants and cause
them to drop their blossoms.
If not using black plastic, mulch plants after they are well
established and the soil has warmed to retain moisture and control
Peppers can be temperamental when it comes to setting fruit if
temperatures are too hot or too cool. Nighttime temperatures below 60 F
or above 75 F can reduce fruit set.
Too much nitrogen fertilizer may promote lush vegetative growth but
fewer fruits. Peppers usually responds well to phosphorus fertilizer.
Stake tall varieties for earlier and heavier harvest.
Peppers need even moisture for best performance. An even supply can
reduce blossom end rot, a disorder caused by lack of calcium.
Do not plant in same spot more than once every 4 years.
Make sure the bell peppers are firm and shiny with a
crisp texture. Use garden shears to clip the fruits from the plant
instead of pulling them off.
Pick bell peppers when they are smaller in the beginning
of summer. They may be taken when they are the size of a golf ball and
frequent picking will encourage near-continuous fruit production.
Immature bell peppers are soft and pliable with thin pale walls.
Take fully mature bell peppers when they
are four to five inches long and have full, well-formed lobes. The
older the fruit is, the thicker the skin will be.
Allow the bell peppers to ripen to their
final color later in the season to get fruit of different colors. Ripe
bell peppers may be yellow, red, orange or purple, depending on the
variety. You can continue to harvest bell peppers until the first frost.
Store bell peppers at 50 degrees and at least 90 percent
humidity, if possible. They should be stored away from other fruits and
vegetables because they are sensitive to ethylene gas, which causes them
to age faster.
Cut your favorite variety of pepper in half. All of
the seeds inside are most likely viable and you can use them to grow the
same variety of pepper in containers or in a sunny garden spot. Collect
the seeds and lay them flat on a paper towel for 24 hours.
Label the plastic bag with the permanent
marker with the name or variety of the pepper seeds. Place the seeds
inside for planting.
Keep the seeds in a cool, but not cold, dark area until you are ready to start them in early spring.
- Comes in E-Z Lock resealable, reusable triple-layered foil packets
- Seeds are open pollinated and can be grown, harvested, and replanted endlessly
- Dried & sealed airtight for long-term storage
- Nutritional value: Contains vitamin A and vitamin C.