Padrón
Capsicum annuum
Also known asPimientos de Padron · Padron pepper · Herbon pepper · Pemento de Padron (Galician)
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 4–12 (winter low around -34°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A compact, prolific pepper for hydroponic tapas enthusiasts. EC 1.8-2.6 mS/cm. pH 6.0-6.8. Temperature: 18–30°C. High light (DLI 20-28 mol/m2/day). Plants are compact (30–50 cm) and bushy, well suited to small hydroponic systems. From transplant to first harvest: 60-80 days. Harvest the peppers small (4–6 cm) for the classic blistered-pepper dish; larger, more mature peppers are more likely to be hot. Each plant produces 30 to 50 or more peppers over a season. To make them, heat a heavy or cast-iron pan until smoking, add olive oil, lay the whole peppers in a single layer, cook without moving until one side blisters and chars (2-3 minutes), flip once, then remove when blistered on both sides and finish with flaky sea salt. Eat them whole, stem and all when young, and serve at once. It is one of the fastest paths from harvest to plate of any crop, and a fun, conversation-starting plant for anyone who cooks Spanish food.