Poblano Pepper . Group 6 : Cherie Hughes, Jessica Richards , Zachary McNeely Kason Knickmeier . Chili pepper Poblano Etymology Poblano – a term for the people from Puebla, Mexico, where the chili is thought to have originated . Ancho – from the Spanish meaning “wide”.
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Group 6: Cherie Hughes, Jessica Richards , Zachary McNeely
Poblano folklore & trivia
Other Names for Chili pepper 'Poblano'
Growing –Pepper seeds will not germinate until the soil warms up to about 70 degrees. In order to get their peppers producing as soon as possible, most pepper growers start their seeds inside about three months before soil temps reach this level
After two weeks of hardening off, plant them in the garden. Peppers need full sun, rich soil (amended with compost, well-rotted manure, or leaf mold) and good drainage.
Plant in a location that enjoys full sun and remember to water moderately. Keep in mind when planting that Poblano is thought of as tender, so it is really important to ensure that the outside temperature is well above freezing before planting or moving outdoors. USDA Hardiness Zone 10 to 12 are typically the USDA Hardiness Zones that are appropriate for this plant (although this can vary based on your microclimate). Poblano requires a loamy and sandy soil with a ph of 7.0 - 8.5 - it grows best in neutral soil to weakly alkaline soil.
Pests-Aphids, cutworms and hornworms can all be a problem for peppers. Aphids can be controlled by regularly applying a good shot of water to the underside of the leaves. Cutworms can be controlled by “wrapping” the stems of the young plants in cardboard. Simply cut a toilet paper or paper towel roll into three inch sections. Split these up the sides. Loosely wrap this around the base of your plants after transplant. Stick an inch or so of the tube into the ground and leave an inch or so above ground.
If you have a bad infestation you can apply BT but is is really only effective if applied when the caterpillars are small
The plant itself is multi-stemmed, and reaches approximately 25" (63cm) in height. An immature Poblano is green in color, and as it matures goes from a dark green, to red, to a dark red that is so dark is can be mistaken for black. It is an extremely popular pepper to use in mole sauce