Family Owned Since 1979
Cultivating Gardeners



Product Description:

65 days. Early ancho for organic cultivation. Big, smooth, 5 inch fruit are easy to peel and very uniform with moderate spice. Robust plants are very productive. 1,000-2,500 SHU.
  • Key Features:




  • Key Features:

Customer Reviews

Based on 2 reviews
Crystal V.
Good stuff

These were really good poblanos for our sweeter salsas and a crucial ingredient for pozole Verde which I make and can at home. The plants need a little support when the peppers get large, and the peppers sun scald. As long as they have some reasonable shade, they turn out great! These produced more peppers than the Ancho variety, but scalded more easily. We're growing them again this year.

Great Pepper

These guys have some heat but easily tolerable. Not even jalapeno hot. Taste great, but beware the fruit DO NOT like the sun at all. They will sun scald something fierce so shade them with cloth or only let them get morning sun. Will grow them again for sure. Awesome for stuffed peppers, chili, and meatloaf in place of bell peppers. They take a bit more cooking than a bell so cook your chili longer and/or sautee them a bit before adding them to the meatloaf mixture. You will not be disappointed as long as you keep the worst part of the sun of them.

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

Thanks for signing up for our weekly newsletter!