Padrón

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

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

Aromatic and lively from the first blush of green, Padrón peppers ripen into glossy, medium-green pods that carry a gentle, warming heat with a bright, peppery snap.

The skin is smooth and taut, the flesh crisp and juicy, making them ideal for quick, high-heat roasting where their flavor turns sweetly savory and their heat stays pleasantly variable—some mild, some boldly hot. Grow Padrón for a garden-to-table tapas favorite: abundant harvests, vivid color, and a playful range of heat in every basket.

Light: Full SunMaturity: 75 DaysHabit: Upright

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Padrón 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	Oct 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – 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	75
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

Padrón is built for fast, hot cooking—its crisp, juicy flesh goes sweet-savory at the char edge without turning soft. The heat plays tag in the basket, so it’s a joy with salt and acid that keeps each bite clean and snappy.

Best Uses

tapas-style pan-frying with flaky salt (eat straight off the heat)
high-heat roasting or blistering until blistered and sweet-savory
quick char with olive oil and garlic for a glossy, snackable topping

Flavor Profile

bright, peppery snap gentle warming heat that can spike crisp, juicy flesh with taut skin

Kitchen Pairings

extra-virgin olive oil garlic lemon zest smoked paprika sea salt dry sherry vinegar

Frequently Asked Questions

Why are my Padrón peppers developing soft, gray mold or spots on stems/leaves, and what should I do?

Padrón (Capsicum annuum) commonly suffers from fungal issues like gray mold and leaf/stem spots when foliage stays wet and airflow is poor. Remove affected leaves, water at the base (not overhead), and increase spacing/airflow so leaves dry quickly; avoid heavy nitrogen boosts that create dense growth. If problems spread, switch to a labeled fungicide for peppers and follow the label’s timing (often after the first signs).

How often should I water Padrón peppers during the main growing phase to avoid fruit problems?

During active growth and fruiting, keep the soil consistently evenly moist—typically about 1–2 inches (2.5–5 cm) of water per week total, adjusted for heat and container size. Water deeply when the top 1 inch of soil feels dry, but don’t let it swing to bone-dry and then flood, which can trigger blossom-end rot and stress-shaped growth. Mulch around plants helps stabilize moisture through hot weather.

How can I tell when Padrón peppers are ready to harvest?

Harvest Padrón peppers at full size and when the pods have turned bright green; in warm conditions this is usually around 60–75 days after transplanting/when plants are fruiting. Check daily near maturity because peppers can go from tender to slightly tougher quickly, especially in heat. If you want the classic mix, leave some to ripen further to red while continuing to pick the green ones.