Padrón Pepper
Capsicum annuum 'Padrón'
vegetableA small Spanish tapas pepper mostly mild but occasionally — and unpredictably — hot, with roughly one in ten delivering a significant kick. This Russian-roulette quality is part of the Padron appeal. Blistered quickly in very hot oil with coarse salt, they are one of the most popular bar snacks in Spain. Compact productive plants suited to containers and small gardens.
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Sun
full sun
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Water
Every 3 days
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Harvest
~60 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
18-24 in
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Planting Depth
1/4 in seed; transplant to first true leaf
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Soil pH
6.0-6.8
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At transplant; light side-dress with compost at first flower
Fertilizer
Balanced fertilizer at transplant; low-nitrogen once flowering
🌱 Growing Guide
Start indoors 8 weeks before last frost. Transplant after frost danger passes and soil is warm. Padron peppers are compact, bushy plants that grow 18 to 24 inches. They mature quickly — 60 days from transplant — making them one of the faster sweet-to-mildly-hot peppers. Pick when green and small for the classic tapas experience. Left to ripen red, they become hotter and sweeter.
Planting Calendar
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Start seeds indoors
Feb 18
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Transplant outdoors
Apr 29
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Projected first harvest
Jun 28
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Basil — General pest deterrence; both enjoy similar warm, sunny growing conditions
- Tomato — Compatible bed companion with similar soil and water needs
- Marigold — Deters soil nematodes and pepper beetles
- Onion — Aromatic deterrence of many common vegetable pests
❌ Keep away from
FennelBrassicas
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Insecticidal soap; water blast; reflective mulch at base
Row cover on young transplants; diatomaceous earth
Copper spray at first sign; avoid overhead watering
Overhead misting in heat; neem oil spray every 7 days
🌾 Harvest & storage
Pick when green at 1 to 2 inches for classic tapas preparation. Blister in a very hot cast iron pan or on a grill with olive oil for 3 to 4 minutes, tossing frequently. Finish with flaky coarse salt. Serve immediately. Leaving peppers to ripen to red produces a sweeter, hotter pepper excellent for drying or sauce.
🥗 Nutrition & benefits
Good source of vitamin C and vitamin B6. Green peppers have fewer carotenoids than ripe red peppers but are high in chlorophyll and vitamin K. Contains flavonoids with anti-inflammatory properties. Very low in calories.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.