The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat.
Poblano Pepper Care
Capsicum Annuum Var. Annuum 'poblano'
What is the plant
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Humidity
Normal
Lighting
Full Sun
Temperature
24°C - 34°C
Hardiness zone
10 - 12
Difficulty
Medium
Hibernation
Cold Period
How to Care for the Plant
Water
Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.
Pruning
Early season pepper plant pruning shouldn't be done until the plant is at least a foot (31 cm.) tall and can be stopped once fruit have set. Most pepper plants have an overall 'Y' shape and branches then create smaller and smaller Y's off of the main stems. By the time the plant is a foot (31 cm.)
Fertilizer
Tomato fertilizers work well for chili pepper plants, as do compost and well-rotted manure. A good 5-10-10 fertilizer is usually sufficient for peppers. Work it into the soil before transplanting, about 3 pounds per 100 square feet.
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Sunlight
Ideal soil temperatures for planting most plants are 65 to 75 F. (18-24 Celsius).
Soil
Grows well in fertile, moist, but well-drained soil that's high in organic matter. Trillium can be grown in clay soils, if amended with peat moss and compost. Spacing: Space the small rhizomes (roots) about 6- to 12-inches apart and about 2- to 4-inches deep.
Temperature
Tender plant – damaged or killed by low temperature.
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Container
The plants do well in a container filled with a potting mix that drains quickly, such as a combination of half commercial potting soil and half small bark chips.
Popularity
464 people already have this plant 77 people have added this plant to their wishlists
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