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Pasilla Chile – Variety of chile belonging to Capsicum Annuum species.




Image of Pasilla Chile plant at Google

Pasilla chiles refer to more than one variety of chile that belong to the species Capsicum annuum.

Overview
• A true pasilla is the dried form of the long and narrow chilaca pepper.
• Pasillas are used specifically in sauces.
• They are sold whole or powdered.
• They are sold in Mexico, the United States, and the United Kingdom.
• The pasilla chile is also known as the chile Negro because of its dark, wrinkled skin.
• In its fresh form, it is called the chilaca.
• It is a mild to medium-hot, rich-flavored chile.
• It is about 6 to 8 inches (15 to 20 cm) long and about 1 to 1.5 inches (2.5 to 4 cm) in diameter.
• The fresh narrow chilaca can measure up to 9 inches (22 cm) long and often has a twisted shape.
• It turns from dark green to dark brown when fully mature.
• Pasilla peppers are often combined with fruits.
• They are excellent when served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano.

Growing/Caring conditions for Pasilla
• Sow seedlings indoors.
• It prefers well-drained soils, such as silty or sandy loams, and 800–2,000 mm (31–79 in) of annual precipitation.
• Sow them late spring to early summer.
• A soil pH of 7.0 – 8.5 is good for this plant.
• The plant requires full sun.
• This plant needs temperatures to be at least 64 degrees F to germinate.
• Sow those eight to ten weeks before the last frost date for your area.
• They are a difficult in germination and seedlings grow slowly at first.
• Provide bottom heat or heat lamps to raise the soil temperature to 80 degrees.
• This will promote better and quicker germination.
• A heated germination mat works well.
• While your seedlings are growing, get your garden ready.
• Add plenty of compost, manure, and a general fertilizer.
• Peppers like hot weather.
• Transplant young seedlings outdoors after the last chance of frost.
• If the weather is still cool, delay transplanting a few days.
• Keep them in a cold frame, indoors.
• Space 18-24 inches apart, in rows 24 to 30 inches apart.
• Mulching around the peppers to keep down weeds, retain moisture, and help to feed the plant.
• As the peppers develop, use a fertilizer higher in Phosphorous and Potassium.
• Providing too much nitrogen will result in a great looking bushy, green plant, but few fruits.
• Peppers can be picked as soon as they reach a size which is edible.
• Continuous harvesting encourages the fruit to produce new flowers.
• Spider mites and aphids are the most common problems.
• An occasional borer insect is also known to attack this plant.
• Try an organic insecticide or dust.
• Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.
• Potential pests include aphids, white flies, cutworms, pepper maggots, and Colorado potato beetles.
• Diseases include Verticillium wilt and mosaic virus.
• Frost will stunt or kill the plants.
• Cold weather can cause the plant to slow down or stunt it.
• Use a hot cap in on cold and frosty spring nights.





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