Baron

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Baron to a garden.

A velvety, smoky-sweet aroma rises as Baron peppers ripen to a deep, glossy green that turns subtly richer with time.

Mildly hot and remarkably smooth, the pods hold a gently thick wall with a crisp snap that stays satisfying whether you savor them fresh or let their flavor mellow in warm preparations. Baron is a poblano-market favorite for roasting, stuffing-style presentations, and vibrant sauces—its balanced heat makes it a confident choice for everyday garden-to-table favorites.

Light: Full SunMaturity: 70 DaysHabit: Upright

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Baron Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Sep 28th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 18th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 18th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 22nd – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 18th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 16th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 11th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 7th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 4th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Aug 29th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 24th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 14th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 5th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Jul 27th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 10th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 15th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

With a thick, smooth pod and controlled heat, Baron peppers roast up glossy and aromatic without getting harsh or thin. They’re built for stuffing and blistering—crispy at the bite, then sweet-smoky as they soften in warm sauces.

Best Uses

roasting and peeling for smoky-sweet slices
stuffing-style applications where the wall stays intact
warm sautéed strips that keep a crisp snap
mellowing into smooth sauces and drizzles

Flavor Profile

mild, sweet smokiness velvety pepper aroma gently thick, crisp-edged flesh low-heat warmth that lingers

Kitchen Pairings

garlic lime smoked paprika cheddar chicken olive oil

Frequently Asked Questions

What pest or disease commonly affects Capsicum annuum (Baron poblano peppers), and how can I manage it at home?

A frequent problem is aphids and whiteflies sucking sap, which can also lead to sooty mold on leaves. Check the undersides of leaves weekly and spray with insecticidal soap, then repeat every 5–7 days until numbers drop. If you see brown, water-soaked spots on leaves or fruit, cut off affected tissue and avoid wetting foliage; improve airflow and use a mulch to keep soil from splashing spores onto plants.

How often should I water Baron poblano peppers during active growth?

During flowering and fruit set, keep the soil evenly moist—typically about 1–2 inches (2.5–5 cm) of water per week total, adjusted for rainfall. Water deeply so moisture reaches several inches down, but let the top 1 inch of soil dry slightly between waterings to prevent root stress. Consistent moisture helps prevent blossom drop and misshapen fruit.

How do I know when Baron poblano peppers are ready to harvest?

Harvest typically around 70 days from transplanting, but use fruit size and color as your main cues. Poblano-style peppers like “Baron” are usually ready when they reach full, firm size and a deep green color; for a sweeter flavor, wait until they darken further and begin to turn red. Use scissors or snips to cut the fruit with a short stem to avoid damaging the plant.