Knowing when to pick poblano peppers is the key to getting the best flavor from your garden. Harvesting them at the right time ensures you enjoy their unique, mild heat and rich taste. If you pick them too early, they can be bitter. Wait too long, and they might become spicier than you’d like. This guide will help you spot the perfect moment for harvest.
We’ll cover the visual signs, the feel of the pepper, and what happens if you let them change color. You’ll learn exactly how to harvest without damaging your plant. This way, you can enjoy a bountiful crop of perfect poblanos.
Poblano Peppers When To Pick
So, what does a ready-to-pick poblano look like? The most reliable sign is size and color. A mature poblano pepper ready for harvest is typically 4 to 6 inches long. It’s shaped like a somewhat heart-shaped, elongated bell pepper.
The skin should be a deep, glossy green. This dark green color indicates full size and maturity. The pepper will feel firm and heavy for its size when you give it a gentle squeeze. The walls should be thick, promising a meaty pepper good for stuffing.
The Color Change: What About Red Poblanos?
All poblano peppers start green and will eventually turn red if left on the plant. This is a natural ripening process. A red poblano is fully ripe and often sweeter, but it also packs more heat.
Some people prefer this extra kick and fruity sweetness. They are excellent for making dried ancho chiles. However, for the classic poblano flavor used in chiles rellenos, the deep green stage is ideal. The choice is yours based on your taste preference!
The Feel Test: Firmness is Key
Don’t just rely on sight. Give your pepper a careful test. A ripe poblano should be firm to the touch. It shouldn’t have any significant soft spots or wrinkles. Wrinkling can mean it’s starting to dry out or is overripe.
If the pepper feels thin-walled or lightweight, it probably needs more time on the plant. That extra week or so allows the walls to thicken up nicely. A good, heavy feel means it’s full of flavor.
Timing From Planting to Harvest
Generally, from the time you transplant seedlings outdoors, poblanos take about 65 to 80 days to reach mature green size. This is just an estimate. Weather, sunlight, and soil conditions can all effect the timing.
Keep a garden journal to track planting dates. Start checking your peppers around the 60-day mark. Look for the size and color signs we discussed rather than sticking strictly to the calendar.
How to Harvest Poblano Peppers Correctly
Harvesting properly is crucial to avoid harming the plant and ensure it keeps producing. Here’s the right way to do it.
Step-by-Step Harvesting Guide
- Gather Your Tools: Use a sharp pair of clean garden shears or pruners. Do not twist or pull the pepper off by hand, as this can damage the stem and branches.
- Locate the Stem: Find the stem that connects the pepper to the main branch of the plant.
- Make the Cut: Cut the stem about half an inch to an inch above the top of the pepper itself. Leave a small piece of stem attached to the pepper; this helps it stay fresh longer.
- Handle with Care: Place the harvested peppers gently into a basket or container. Avoid piling them too high to prevent bruising.
Best Time of Day to Pick
For the crispiest, freshest peppers, harvest in the morning after the dew has dried. The plants are full of water at this time, making the peppers snappier. It’s also cooler, which reduces stress on both you and the plant.
Avoid harvesting in the heat of the afternoon if possible. Peppers can be a bit wilted then. If you must pick later, do it in the early evening.
What to Do After You Harvest
Post-harvest handling is simple but important for extending your pepper’s shelf life.
- Washing: Gently wash the peppers in cool water to remove any dirt or debris. Pat them completely dry with a towel.
- Storage: Store unwashed, dry poblanos in a plastic bag in your refrigerator’s crisper drawer. They should stay fresh for 1 to 2 weeks.
- Checking: Occasionally check stored peppers and use any that start to show signs of softness.
Preserving Your Poblano Harvest
If you have a large harvest, you have several great options for preservation:
- Freezing: Roast, peel, and deseed the peppers first. Let them cool, then lay them flat on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for months.
- Drying: This is perfect for red poblanos. String them up or use a dehydrator to create your own ancho chiles.
- Canning: You can pickle poblano strips or include them in relish recipes for canning.
Common Problems and Solutions
Sometimes, peppers don’t develop as expected. Here’s what might be happening.
Peppers Are Small or Not Growing
This is often due to insufficient nutrients or water. Poblanos are heavy feeders. Ensure you’re using a balanced fertilizer during the growing season. Consistent watering is key—the soil should be moist but never soggy.
Peppers Have Soft Spots or Rot
Soft spots usually indicate blossom end rot, which is caused by a calcium deficiency often linked to irregular watering. Maintain even soil moisture. Sunscald, which appears as white, soft patches, happens when fruit is overexposed to direct sun. Good leaf cover helps prevent this.
Plant Isn’t Producing Many Peppers
Lack of pollination could be the culprit. Encourage bees and other pollinators by planting flowers nearby. You can also gently shake the plant during flowering to help distribute pollen. Also, to much nitrogen fertilizer can lead to lots of leaves but few fruits.
Frequently Asked Questions (FAQ)
How do I know when poblano peppers are ready to pick?
Look for a deep green, glossy color, a length of 4-6 inches, and a firm, heavy feel. These are the main signs they are ready.
Can you eat poblano peppers when they are green?
Absolutely. Green is the primary stage for harvesting poblanos. They are fully edible and have the classic mild poblano flavor at this point.
What happens if you pick poblano peppers too early?
Peppers picked to early may taste slightly bitter and have thinner walls. It’s best to wait until they reach full size for the best texture.
Do poblano peppers get hotter when they turn red?
Yes, red poblanos are generally hotter and sweeter than green ones. The ripening process increases the capsaicin level, which is what makes peppers spicy.
How many times can you harvest from one poblano plant?
A healthy plant will produce peppers continuously throughout the season until frost. Regular harvesting actually encourages the plant to produce more flowers and fruit.
Should I prune my poblano plant?
Light pruning can help. Removing some early flowers can direct energy to stronger growth. Pinching off the very first set of flowers is a common tactic for a bushier plant with a bigger yeild later on.
Harvesting poblano peppers at their peak is a simple and rewarding garden task. By focusing on their deep green color, firm size, and using clean cutting tools, you’ll get it right every time. Remember, if you prefer a sweeter, hotter pepper, just let them turn red on the vine. With proper care during and after harvest, you can enjoy the unique taste of homegrown poblanos in your cooking for weeks to come. There’s nothing quite like the satisfaction of adding your own garden-fresh peppers to a meal.