Poblano Pepper

DAYS TO SPROUT

DAYS TO
SPROUT

10-18

MATURES IN

MATURES
IN

90-100 days

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85°F).

🐝 Pollination: Peppers require pollination. Flowers develop 5-7 weeks after sprouting. When the flowers appear, hand-pollinate them by gently shaking the entire plant, or gently disturb the inside of blossoms with your finger or a small brush.

⭕ Support: Use a Plant Belt to support the plant and its large, heavy fruit as it matures.

✂️ Pruning: These peppers require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod

🔎 Plant Health: Gardyn peppers are prolific producers, even if they show signs of edema, a harmless disorder. Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

🌶 Harvest: Harvest when peppers are green, 4-5 inches long, and 2-3 inches wide. Cut each pepper at its individual stem.

Quick Facts

Poblano Peppers are a mild variety of chile pepper from Puebla, Mexico – their name literally means “chile from Puebla”. Thought to have originated as a wild plant in the Cholula region’s mountains thousands of years ago, they have been cultivated for nearly as long, beloved for their large size and mild heat. You may also know them by their name when dried, chile ancho, or “wide chile” in Spanish.

Poblano peppers can grow to the size of your palm, with each fruit reaching 4-5 inches long and 2-3 inches wide! They are known for their green skin and mild heat, though peppers will turn red if left on the plant. Occasionally a poblano pepper may have a little kick, but the heart-shaped fruit are typically flavorful without any heat. Poblano peppers are high in vitamin B6, which supports brain, nervous system, and immune system health.

Poblano Peppers are versatile and key in many dishes, including chiles rellenos. They’re edible raw or cooked, but cooking them enhances their flavor, and they make an exceptional grilling pepper. Try adding them to salsas, tacos, dips, soups, sauces, fajitas, or rice dishes.

Harvest to Plate Recipe

How To Cook Poblano Pepper

INGREDIENTS

INSTRUCTIONS

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