Alpine Poblano Northern Adapted Hot Pepper - Organic

65 days to green, 85 days to red. Certified Organic. Alpine Poblano was bred to produce large, uniform poblano fruits even in cool or high-elevation gardens. It yields thick-walled, mildly spicy fruits that hold their shape well for filling or roasting, yet perform robustly in climates that typically struggle with classic poblanos. Because it's bred for adaptation to cooler zones, growers in challenging climates will find Alpine Poblano stands out among poblanos for reliability, consistency, and culinary appeal. Start Alpine Poblano indoors 6–8 weeks before your last frost, keeping soil warm (75–85 °F) for good germination. Transplant after nighttime lows stay above 50 °F, and give plants full sun and rich, moisture-retentive but well-draining soil. Space 18–24 inches apart in rows or beds with 3–4 ft between rows. Use mulch to hold soil moisture and suppress weeds. Support plants when branches become heavy with fruit. Harvest fruits when they reach full size and deep green. Frequent picking encourages continued production through the season. Seed Source Information: Developed by the late, great Casey Piscura and the Wild Mountain Seeds team in Carbondale, Colorado, through selection in a cold, short-season mountain environment. Lot # CE-OG-1502-2025: Grown by Cody Egan in Spring Grove, MN in 2025. Certified Organic. Tested at 92% germination in February 2026.