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High Mowing Organic Seeds
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Organic Non-GMO Pepper Seeds::Organic Non-GMO Hot Peppers::Organic Ancho Poblano Hot Pepper

Organic Ancho Poblano Hot Pepper  Organic Non-GMO Ancho Poblano Hot Pepper - OPEN-POLLINATED

Mild heart-shaped chili perfect for stuffing in chiles rellenos or dried for ancho chili powder. Stout dark green fruits are moderately spicy with medium-thick walls. Referred to as Poblano when used fresh and Ancho when dried for seasoning. Plants are well-branched. Well-adapted variety; good yields in cool conditions. SHU 3,000 · 4-6" fruits (Capsicum annuum)

Days to maturity: 68 days green, 88 red
SKU Description Our price
2782A 1/64 OZ $2.75
2782B 1/16 OZ $8.10
2782C 1/4 OZ $26.50
2782D 1 OZ $71.70 Out of stock for 2016
2782E 1/4 LB $174.30 Out of stock for 2016
2782L001 1 LB $385.00 Out of stock for 2016

Unit Size
Hot Pepper Comparison Chart
Item Code Variety Name Heirloom Type Color Disease Resistance DTM Green DTM Ripe Flavor/Heat (SHU - Scoville Heat Units) Outstanding for Short, Cool Seasons Standout Characteristics
2786 Ring-O-Fire   Cayenne red   45 60 hot, SHU - 20,000   4' long peppers, very hot, heavy yielder, dependable
2780 Early Jalapeno   Jalapeno red   65 85 medium, SHU - 5,000   3-3.5" long peppers, heavy yielding, compact plants, good for container growing
2795 Bastan F1   Poblano dark green   65 85 mild, SHU - 3,000   large, high quality chiles on productive, upright plants. Good leaf cover and concentrated fruit set
2782 Ancho Poblano   Poblano dark green   68 88 mild, SHU - 3,000 best for stuffing/drying/sauces, medium-thick walls, peppers are 4-6", plants are 25" tall, multi-branching, well-adapted
2785 NuMex Joe E. Parker   Anaheim red   70 95 medium, SHU - 4,500   usually harvested green, used for stuffing/grilling/roasting/processing, average 8" long, thick walls, excellent flavor, very productive
2784 Maya   Habanero red   70 90 hot, SHU - 150,000 attractive, 3-4" long peppers, lantern shape, more slender than a typical habanero
2783 Magnum   Habanero orange   80 100 hot, SHU - 210,000 high yielding, uniform bonnet-shaped peppers, plants are tall and multi-branching, hardy, improved variety
2790 Hungarian Hot Wax   Hungarian yellow/ orange/ red   59 (yellow) 84 (red) medium, SHU - 10,000   best for frying/stuffing/pickled, banana-shaped, heat varies between strains (ours is medium)
2787 Black Hungarian   Hungarian black/ red   60 (black) 80 (red) mild, SHU - 1,200   ornamental, edible, sturdy plants grow to 30-36" tall, 3-4" peppers, shaped similarly to a jalapeno

Organic Peppers - Growing and Seed Saving Info

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Peppers (Capsicum annuum) are long-season, heat-loving annuals in the Solanaceae family which includes eggplants, tomatoes, tomatillos, potatoes and ground cherries.
  • Bells- Oblong lobed fruit that is sweet and red or yellow when ripe, also eaten in the immature green stage.
  • Specialty – Long tapering fruits are especially flavorful and sweet, often used as frying peppers but also excellent for fresh eating.
  • Hot – Small spicy fruits often have thin walls that make for easy drying. Hot peppers can be used fresh or dried and ground.
Soil and Nutrient Requirements
Peppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.
Full sun
Seeding Depth
Seeding Rate
670 plants/1000’  9700 plants/acre (~11M seeds/acre, ~2.75 oz), using 18” spacing, double rows, 18” apart on 6’ center beds. M=1000
Plant Spacing
Row Spacing
18-36" or double rows 18” apart on 5-6’ centers.
When to Sow
Start transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85°F.  For growing transplants, maintain temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing temperature to 60-65°F and reducing water for 2-3 days before transplanting.
Other Considerations
Plant growth and fruit set is encouraged by use of plastic mulch to warm roots and soil, especially when used in combination with floating row cover. Remove row cover when temperatures are above 85ºF to avoid heat damage.
Frost Tolerant
Drought Tolerant
Heat Tolerant
Seed Specs
3,400-4,900 seeds/oz (4M avg). Seeding rate: 670 plants/1000’ (~800 seeds, ~ ¼ oz.), 9,000 plants/acre (~12M seeds, ~ 3 oz.), using 18” spacing, double rows, 18” apart on 6' center beds. M= 1,000, MM=1,000,000
Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage.  Colored peppers generally require 2 – 4 weeks longer
Store peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.
Pest Info
  • If plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™), pyrethrin, neem oil, and/or an insecticidal soap (such as Safer Brand™) may be effective.
Disease Info
  • Peppers are commonly subject to bacterial spot (Xanthomonas campestris pv. vesicatoria) manifesting as leaf lesions that turn dark brown to black with a central tan area.  Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.
  • The several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.
  •  In soils containing the verticillium wilt fungi (Verticillium alboatrum and Verticillium dahliae), practice long crop rotations to reduce severity of the disease.
Seed Saving Instructions

Self pollinated but can be up to 20% insect pollinated. 200-300 feet is sufficient for isolation between varieties. Peppers need to be red (or whatever color they ripen to) and can be cut open and the seeds dried on a plate or cloth. Use a 1/8" screen to help with cleaning. Pepper seeds can remain viable for 3 years under cool and dry storage conditions.

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