Bastan Poblano is an early, compact F1 hybrid poblano pepper that matures in just 65 days from transplants, making it one of the fastest varieties to reach the kitchen. This adaptable pepper thrives in well-drained, fertile soil with moderate watering and produces the characteristic mild, earthy poblano flavor that has graced Mexican cuisine for generations. Its compact growth habit makes it surprisingly at home in containers or tight garden spaces, while its resistance to tobacco mosaic virus adds reliability to your growing season.
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The speed sets this variety apart: 65 days from transplant to harvest is genuinely quick for a poblano, which typically stretches toward 75-90 days. Its compact stature means you can grow multiple plants in a small footprint without sacrificing yield. The reliable tobacco mosaic virus resistance removes one major pepper concern from your to-do list, and the early maturity makes it feasible even in regions where the growing season feels short.
Poblanos are fundamentally Mexican peppers, used fresh for roasting and stuffing whole, or sliced for quesadillas and salsas. When dried, they become mulatos, deepening into a complex spice for mole and other slow-cooked sauces. Fresh poblanos are milder than jalapeños, with just enough heat to add character without overwhelming other flavors, making them approachable for home cooks building confidence with peppers.
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Sow seed 8 weeks before your planned transplant date in shallow flats or 20-row trays, placing 4 seeds per inch at 1/4 inch depth. Maintain soil temperature between 80-90°F (27-32°C) for reliable germination, as pepper seeds germinate very slowly in cooler soil. Once the first true leaves appear, transplant seedlings into 2-inch cell containers or 4-inch pots. Grow transplants at approximately 70°F (21°C) during the day and 60°F (16°C) at night to develop stocky, healthy plants with early buds.
Move transplants outdoors after all frost danger has passed and soil temperature has warmed. Choose a time when weather is settled and warm. Space plants 12 inches apart in rows. Using black plastic mulch with lightweight row covers on wire hoops will accelerate growth and buffer residual cool weather; remove covers on sunny days above 85°F (29°C).
Poblanos mature to full size in approximately 65 days from transplant. Harvest peppers when they reach their mature length (typically 3-4 inches) and have developed a deep green color. Use a sharp knife or pruners to cut peppers cleanly from the plant rather than twisting them, which can damage branches. You can harvest at the green stage or allow peppers to ripen further on the plant if your growing season permits.
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