Trident

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

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

Sink your senses into Trident’s glossy, deep-green poblano pods—sleek and substantial, with a gently tapered trident point and a velvety skin that catches the light.

The flavor is richly peppery with a mild, warming finish, making these pods ideal for roasting and stuffing, as well as for charred-skin sauces and smoky salsas. Grow Trident for a steady harvest over many weeks, when each fruit’s firm crunch and aromatic depth shine at its best.

Light: Full SunMaturity: 75 DaysHabit: Upright

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Trident 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

Trident poblanos bring a meaty, pepper-forward bite with a gentle heat that stays civilized—roast them and the skin turns silky while the flesh keeps its crunch long enough to stuff cleanly. They’re especially at home under smoke: char, blend, and let the peppery aroma carry the show with lime and garlic.

Best Uses

roast-and-peel for smoky, spoonable ristras-style sauces
charred-skin blend into smoky salsa and adobo-adjacent spreads
stuffed pods—hold their shape for a clean slice-and-eat cross section
grill/roast as thick fajita-style strips that don’t turn mushy

Flavor Profile

richly peppery poblano character mild, warming finish velvety skin with a firm, snappy crunch

Kitchen Pairings

lime garlic smoked paprika black beans corn cheddar

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (poblano/trident peppers), and how can I control it?

Watch for aphids and spider mites, which commonly damage pepper leaves by sucking sap and causing stippling. Rinse plants with a strong spray of water, then apply insecticidal soap (especially the underside of leaves) and repeat every 5–7 days until you see no new damage. If you notice fuzzy gray mold or wilting patches, improve airflow and avoid wetting foliage; remove affected leaves promptly to limit spread.

How often should I water Capsicum annuum during the main growing phase?

Water deeply so the top 1–2 inches of soil dry slightly between waterings, which typically means about 1–2 inches of water per week depending on heat. During flowering and fruit set, keep moisture steady—irregular watering can trigger blossom drop and misshapen peppers. Mulch around plants to reduce rapid drying, especially in Full Sun conditions.

How do I know when my trident poblano peppers (Capsicum annuum) are ready to harvest?

Harvest at about 75 days when the peppers are fully sized and the skin has a firm, glossy look. For classic poblano use, pick when they’re dark green and have good thickness; for a riper, sweeter stage, leave them on until they turn red (usually later) before harvesting. If the pepper comes off the plant easily with a short twist, it’s ready—don’t pull hard.