Gardener123
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Re: 2017 - what peppers are you growing?

Gumbo, I was at a restaurant on Saturday night.... They had "ghost pepper" sauce for the wings.... LOL..... a 7 year old kid could drink it.... it wasn't even as hot as Tabasco sauce. This was the "7th Level" of heat...... They even double dog dared the customers to eat it.....

gumbo2176
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Gardener123 wrote:Gumbo, I was at a restaurant on Saturday night.... They had "ghost pepper" sauce for the wings.... LOL..... a 7 year old kid could drink it.... it wasn't even as hot as Tabasco sauce. This was the "7th Level" of heat...... They even double dog dared the customers to eat it.....

That's too funny. Perhaps I should send them a pint of my hot sauce so they can up their game a bit. They may have to invent a new "Level" if that stuff was considered a 7th Level of heat.

A couple months ago I brought a friend of mine a bottle of my sauce that I put in a Worcestershire Sauce bottle and one of his friends was wanting to try it. He let him shake a few drops into his palm and it took the guy about 3 seconds to start with the hiccups, which is a sign of how hot it is. He polished off his cold beer and told my friend and I we could keep that stuff.

imafan26
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I just remembered I do have a pepper sauce recipe. I forgot about it because it is more of a relish then a pourable sauce.
a quart of stemmed and capped hot peppers. I usually use tabasco (Hawaiian tabasco), super chili, and Thai peppers. The cleaned peppers are put in a blender along with a head of peeled garlic, fish sauce to just cover the peppers, and about a tablespoon of lemon juice. Pureed together and then put in clean jars. Ready to serve after flavors have blended about 72 hours.

Thanks Gumbo for the sauce recipe.

Gardener123
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Now that is interesting as I love fish sauce, but no vinegar at all? I guess the fish sauce has enough preservatives.

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applestar
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I'll just copy this list here -- as noted, some are doing well -- blooming and fruiting have already started, which is what I absolutely LOVE about overwintering peppers -- and others are barely hanging on so may not make it. I'll add the new seeds to start for this year after thinking about it some more.... :>

Subject: Applestar's 2017 Garden
applestar wrote:So, I just took a rough inventory of surviving overwintered peppers.... according to this, I have 40+ pepper plants, some started in 2015 and 2014 = in their 3rd and 4th year .... :shock:

Some are in rough shape and we still might have 2.5 months before they can go outside, meaning they still might not make it -- so I will have to think carefully what new varieties/replacement plants I should start now.... :-()

If you see glaring omissions or have must grow recommendations please LMK. Image

---

2016-17 overwintered peppers
Multiple listing indicate multiple plants. Number like (2) means doubled up in a container.

Pepper, Aji Pineapple
Pepper, Aji Pineapple
Pepper, Alma Édes Paprika 2015
Pepper, Bhut Jolokia (Naga) 2014
Pepper, Bhut Jolokia Peach
Pepper, Bolivian Rainbow 2015 (3)
Pepper, Bolivian Rainbow 2015
Pepper, Bonda ma Jacques 2014
Pepper, Brazillian Starfish
Pepper, Brazillian Starfish
Pepper, BST Lady Bug Ellie's last 2 vendor seeds
Pepper, Bulgarian Carrot (hot)
Pepper, Chocolate Cake? 2015
Pepper, Chocoloco Sweet
Pepper, Czechoslovakian Black 2015
Pepper, Damalik Bieber (counselor)
Pepper, de Arbol (2)
Pepper, Donkey Ears 2014?
Pepper, Doux Long d'Antibes 2015
Pepper, Fehérözön or Roumanian Rainbow 2015
Pepper, Fish LeastVar 2014
Pepper, Gochu Garu Yong Gochu 고추 가루 용 고추 (Pepper for chili powder)
Pepper, Gochu Garu Yong Gochu 고추 가루 용 고추 (Pepper for chili powder)
Pepper, Golden Habanero
Pepper, Jalamundo?
Pepper, Jalapeño
Pepper, Jaloro
Pepper, Lip Nokgwang 녹광고추(Medium Hot pepper)
Pepper, Lip Nokgwang 녹광고추(Medium Hot pepper)
Pepper, Madame Jeanette (2)
Pepper, Maui Purple (Pepperhead) 2015
Pepper, Mini Paprika Orange 2015
Pepper, Pascilla Bajio 2015
Pepper, Peppadew
Pepper, Ros de Mallorca (Counselor) (2)
Pepper, Scotch Bonnet 2014
Pepper, Shishito
Pepper, Sun Thai 2015
Pepper, Szentesi Feher 2015
Pepper, Takanotsume 2015
Pepper, Tolli's Sweet Italian OR Sweet Ingrid
Pepper, Trinidad Perfum (p) 2015
Pepper, Yatsufusa 2015

Gardener123
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Apple, when you overwinter, you supply lights, or do you have a place the sun can get to your peppers?

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applestar
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As a rule I put them in southeast (back) windows which is the best sun-exposure I have. Once the leaves are completely gone from the trees in the back of the property, the winter sun rises directly east-south-east and will pour in these windows due to lower angle. But the sunlight is by no means enough, and I provide supplemental light of varying intensity.

For example --
Winter Wonderland has an overhead hanging 4-tube 4 ft t8 shoplight
Cool Gang has a 2-tube 4 ft t12 shoplight standing vertically
Kitchen window bench has double CFL bulb utility lights one either end
Green Room has a giant CFL bulb atop a torchere by the window. -- plants are on a low cabinet that used to be a TV stand, and I have one blooming/fruiting pepper sitting on the surface of a 2-3 gal pot of young avo. A couple of others in the interior of the room WAY under a hanging 4-tube 4 ft t8 shoplight -- surviving but not really blooming.
Yellow Room has just one double CFL bulb utility light, but this is upstairs and warmer and the peppers are more lush with new growths that began earlier than the ones downstairs.

I also put small plants under the seed starting shelves, some of which do not get much direct sun at all. My Winter Paradise shelves, however, is in a Northwest window and is jut now starting to receive some of the setting sun as the days lengthen and the sun sets more directly in the West... and then will set north of west as the season progresses.


...I guess I should add that I'm getting best results from WWL and CG, but the ones in the other areas are also blooming snd fruiting. It's better to have lights on both sides of the window -- The one side of the window without supplemental lights in the Yellow Room is a bit dark and growth can get elongated/less blooming.

Overall, I have found the overwintered peppers to need LESS light than tomatoes to survive, especially in lower/cool temperatures, and less intensity to bloom and fruit. Considering tomatoes are easier to start from seeds and grow to maturity within the growing season, I find myself tending to want to overwinter more peppers than tomatoes, though I'm planning to resume my winter tomato trials next winter.

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You all make me feel pepper incomplete. I usually grow Purple Belle, Chocolate Beauty and a small fruited hot pepper of some kind. I tried several packs of old seed which haven't sprouted so I'm trying some others. I bought new seed for the Purple Belle, habanero, and poblano. There's not enough time to order any new super hots so I'll just go with whatever comes up, even if it's nothing. I'll have my new wish list made before the 2018 catalogs come out.

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applestar
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Last year, a good friend sent me her last two vendor seeds of BST Ladybug.

I was only able to get one of them to grow. :? It was REALLY slow to grow and was still tiny after a season in the garden, so of course I overwintered it. And it is starting to bloom. It's a hybrid with varied expression in the fruits so I'm really looking forward to finding out what I get. Image

Image

I found some great photos at this site (source, I think?)
https://mojopepper.blogspot.com/p/black- ... ongue.html
The Mojo Pepper - Just a Chili Pepper grower: Black Scorpion Tongue Ladybug phenotype

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applestar
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Not Peach Bhut Jolokia


Well, it seems my Peach Bhut is not fruiting true to type. I thought the fruits look like a small 1 inch habanero type -- like the way Peru White Hab and White Bullet look. At first I thought/hoped it was because of the mite infestation and threw out the first pod that looked like it had fully ripened.... :?

Image

So I searched for "Peach Bhut x habanero"and came across a very interesting similarity with these, especially the smallest smoother blunt/snub nosed pods... mine might not be as wrinkled. My Winter Indoor Garden Not Peach Bhut is on the Cool Gang floor, which means it is in the low 60's except when the space heater is being used in the room by someone.

I think mine still looks kind of peach colored. I wonder if the fruits will also change color or grow more elongated or wrinkled in the summer?
https://thehotpepper.com/topic/54076-the ... ?p=1149316

Posted 17 April 2015 - 04:09 AM
TKP Bhut Jolokia Snub Nose - Peach Gen 1

This was initialy a plant that was an uknown quanitity, it was grown from a batch of Peach Bhut seed

Image
https://thehotpepper.com/topic/54076-the ... try1173421


TKP BHUT JOLOKIA SNUB NOSE - Officially not calling this a Peach anymore.. I'm going with Orange..

Here's some more of the TKP Bhut Jolokia Snub Nose (BJSN) - 2 of the pods got to the standard size and the others where obviously under as we head into winter.. The plant is still maintaining that size so I am confident its a true genetic trait ..
Image

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I grow some superhots for fun but I would not attempt to eat them. Even handling a bhut jolokia bare handed made my hands burn for two hours and I started tearing and sneezing shortly after I opened the pod. It was dumb of me, I knew I should have worn gloves. From now on, maybe a mask as well.

Gumbo, the pepper sauce doesn't need vinegar, the salt and oil in the fish sauce does the preserving. There is some lemon juice for acidity. The sauce is kept in the refrigerator. I don't leave it outside and it lasts for months.

Another sauce we like to have is from Guam. Finadene. Is like tobasco on the table. It is always made fresh and is a must with kilaguen (BBQ meat, chicken, or seafood prepared with lemon). While it goes great with any grilled food, it can be put on just about anything you could put tabasco sauce on.

Finadene
1/4 cup vinegar or lemon juice (lime juice works too)
1/2 cup soy sauce (kikoman brand is best)
2 stalks green onions minced
3-5 boonie (bird peppers) You can use any hot pepper you like. Guamanians like the fiery bird peppers that are around 80,000 SHU. The are similar to chiletepin peppers.

Combine all ingredients in a bowl. Let it blend for a couple of hours in the frig before serving. The lemon or calamandin slices are sometimes floated in the sauce.

It is finally warming up so I am starting to plant my milder pepper seeds. I'll wait until the night temps are in the 70's before I plant the super hots. My nights are around 68 degrees now and the days around 81-85. It feels hotter lately because of the Kona weather. The super hots germinate better when it is 80, but the milder peppers will germinate at 68 degrees.

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Apple, my peach scorpions are now about 1" to 4" tall...... I honestly don't care if they are true as long as the color is right.... I want a huge variety of colors. That said, my supplier said all seeds are true.

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Seed from 7 varieties have germinated. The exceptions are the oldest seed.

I'm not really worried ... yet. It's a little awkward that they are all in 2 containers and the seedlings require what little light is available to them in the South Window. The seed yet to emerge benefits from the warmer temperatures in the kitchen. Everything goes back in there, overnight. If the sunlight is blocked by clouds, the cool South Window is a good place for the seedlings but not the seed.

Competition between plants that get off to a quick start and those slow off the blocks can squeeze out the weak sisters in the coming weeks. I have had trouble with this in other years. I've little reason to be concerned that some won't have a good start so far. Earliest are tiny Thai Hots and their 4 day jumping the gun just gives them a benefit that they need with their big sister neighbors.

I'm soon to do the 2nd sowing for everything and have really fresh seed for 2 of the laggards ... and had better use it!

Steve

Gardener123
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Seems like, with hot peppers, the paper towel germination method works best for me.

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applestar
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Peppers have always given me trouble, although I like to think I'm getting a little bit better are starting them from seeds each year. This year, some of my pepper seeds were eaten by maggots -- fungus gnats I have to assume since there were some in the seed starting containers. I have never observed this before...maybe never noticed? Or this year's fungus gnats have new appetites. One variety I wanted to particularly grow -- Santa Lucia Island -- has been wiped out, but I started some more with more sterile seedzip/plastic spoonhead/sand DE method.

Trinidad Scorpion Chocolate is starting to sprout -- one knuckling and another germinated upside down with root hairs on the surface so I gently scraped up some moist coir over the exposed seed root and tapped it down. Hopefully this second one will sprout tomorrow. :()
Gardener123 wrote:Apple, my peach scorpions are now about 1" to 4" tall...... I honestly don't care if they are true as long as the color is right.... I want a huge variety of colors. That said, my supplier said all seeds are true.
Looking forward to hearing more about your Peach scorpions. 8)

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Apple,

I don't think I've had peppers or seeds destroyed by fungus gnats, but I used to have them every year, until I found a solution: Microbe Lift (actually, I used to use another, more dilute brand, but it is only available in 2.5 and 50 gal amounts now!). This is a liquid with Bacillus thuringiensis israelensis - the same thing in mosquito bits and dunks, and extremely concentrated. Only 8 drops/gal needed, and one 6 oz container lasts me two years, since I only use it every 4or 5 waterings (just watered my indoor plants with it today). When I moisten the pro mix or whatever when I am getting ready to pack the pots for planting, I use this, so it is in from the beginning. I use filtered water when mixing it up - I figure chlorine might kill the bacteria. I have NEVER had fungus gnats in my house, since using this! The cheapest place for it is an Aquarium place online, where it sells it as a mosquito control for ponds. I can always find enough to get the free shipping ($50), since I have 4 aquariums, as well.
https://www.drsfostersmith.com/product/p ... atid=12263

I used to use this in my hydroponics, but now I just break off pieces of mosquito dunks, and drop them in every few weeks.

ZorbarPTLX
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Hi there,
Last year was my first experience with hot peppers. I've used the papper towel method and work fine. But as I've started in the wrong time of the year, all the small plants died due to the cold weather.
This spring I decided to go on a diferent approach and I'm using the IKEA Vaxer hidrophonic system. Nursery is very good to germinate. Both Carolina Reapers as Trinidad Moruga Scorpion germinated in two weeks and I've moved some plants already.
20170327_074223.jpg
20170321_073058.jpg
Regards from Portugal

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Looks cool. How much did you pay for that? Retails in the UK for 58 pounds which is about $75 USD.


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applestar
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pepperhead212 wrote:Apple,

I don't think I've had peppers or seeds destroyed by fungus gnats, but I used to have them every year, until I found a solution: Microbe Lift
Thanks, pepperhead! I'll have to keep this in mind when my container of Mosquito Bits run out. :D

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applestar
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These pepperd have sprouted. Most are multiples and some are already in individual K-cups:

Pepper, Giant Marconi - mottled (SIP'15)
Pepper, Jalapeño (winter Feb'15/9.5.16)
Pepper, Jaloro Jalapeño (paprika garden 8.5.16, Ellie's last)
Pepper, NuMex Jalmundo (vendor Ellie'15) - may not be true to type
Pepper, NuMex Lemon Spice (patihum 8.16.16)
Pepper, Santa Lucia Island (paprika deck 8.21.16)
Pepper, Shishito (DrBTX'15)
Pepper, SuperVar Fish (Jan'15)
Pepper, Sweet Chocoloco (Ellie'15)
Pepper, Trinidad Scorpion Chocolate (geoffrey44)


...I think I goofed with the supervar Fish -- I meant to grow out seeds from a fruit that matured tangerine orange rather than the normal red type....

ZorbarPTLX
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webmaster wrote:Looks cool. How much did you pay for that? Retails in the UK for 58 pounds which is about $75 USD.
It's not expensive.

Prices in Euros: https://www.ikea.com/pt/pt/catalog/categ ... ing/35170/

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digitS'
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The first sowing of peppers are out in the greenhouse with the heat turned on.

I'm tired of waiting for sunshine in the South Window! The seedlings have needs that are not being met and the greenhouse has more sunlight. Those peppers are developing true leaves. It won't be above 64°f unless the sun comes out but I'm doing something to be of help.

The second sowing will stay in the house where only the Jalapeno are sprouting. They are one of the laggards in the first batch. Armed with new seed this time - I have that part of the pepper patch covered. I hope! Now to see if I get a few more bells to sprout.

Old seed for both the Jalapeno and the King of the North bells did begin to emerge recently. They are so far behind that the other varieties will inhibit their growth and when I begin to drag the others out to go in their individual containers - the newest seedlings won't be ready to be disturbed. Well, I tried.

Steve

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Hello,

I just want to give you an update. Yesterday I've installed the LED light from the IKEA Vaxer System. Let's see if it works well.
In a couple of days I'll transfer to the last pot available two Peter Penis Pepper that are sprouting now.
I'll have in this system 3 type of peppers. Carolina Reaper, Trinidad Morouga Scorpion and Peter Penis Pepper.
What I don't know yet its what I'll do when they grow and I need to move them..Continue in Hydroponics or move them to soil.
20170327_223559.jpg

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applestar
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Its not easy to separate out in this group shot, but here is a Maui Purple, originally one of a seedling pepperhead shared with me back in 2015. It was looking very sad from mite infestation but has recovered after the predatory mites were introduced.

I'm starting to train it -- opening up the center for more air circulation and better shape -- by bending down the stems and branches. The branches with purple flowers are part of Maui Purple. I'm excited about the trunk characteristic -- those bumps will look cool after I clean up the twigs.

Image

Later on when everybody goes outside, I'll be able to take individual portraits of this and other ones I'm designating "bonsai (bonchi) wannabe" :()

Emma'schillies
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This year I'm growing

Black pearl
Lemondrop
Carolina reaper
Devils tounge
Basket of fire
Peter pepper
Hungarian hot wax
Jalapeño
Ring of fire
And an overwintered orange wonder that I stuffed in a bonsai dish which has just started to produce flowers.

I'm sure there are more but can't think off the top of my head.

I bought numex twilight seeds that didn't germinate so I have ordered these as plugs from seaspring seeds along with a veriaty they call 'stumpy'

This photo was taken about 3 weeks ago (I hope it uploads)
https://www.dropbox.com/s/0yha6mffc0wro ... 5.jpg?dl=0

wisconsindead
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You guys are growing some really hot peppers!

I'm growing...
  • El Jefe
    Glow
    Wisconsin lakes
    Sweet Chocolate
    Tiburon
    Purple Bell

rharrison863
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Hi my name is Richard. I am new to this forum so forgive me if I'm posting this in the wrong spot or if I'm not using proper etiquette for the Forum. I grow pequin , serranos and tabasco's. I have never grown a super hot so I decided to try growing a Carolina reaper. I have heard all the horror stories about people geting the wrong seeds from amazon. I know these pods are young but can any one confirm this is a reaper and not a scorpion or any thing else . Thanks
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ZorbarPTLX
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It seems like reaper. You can see the "sting" forming at the bottom of the pepper.

rharrison863
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:D Awesome Thank you I have a hard time telling the differance between the reaper and the butch t. Now I hope they don't deviate like they say in all the rumors I have read.

imafan26
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The problem with instability has to do with how many generations have passed. It takes 8-10 generations to breed stable seed for most cultivars. If you are lucky it will be hot, if not, don't save those seeds.

Most of the new hybrids may have issues with instability that should work itself out over time. The older hybrids will breed truer.
I had mostly bad luck with Jalapeno M which had variable heat on the same plant, so now I grow other varieties that are older and much more reliable.
I did end up with a reaper that had zero heat and a scotch bonnet that was not as hot as it should be. Sometimes it is just the luck of the draw. None of these non-hot seeds were from saved pods, they were all purchased seed. The only good thing about that is that if the seeds were not from a box store but from a catalog, they usually will refund or replace the seeds.

rharrison863
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imafan26 thank you for the reply that was very informative. I hope these turn out good but if they don't next year I will order from a catalog instead of Amazon. I didn't know it took 8-10 Generations to stabilize a crossbreed. I have never crossed bread a pepper before but I would like to. I think that's something I might need to research a little more.

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I have a hybrid variety - Thai Nippon Taka - that I have grown since the 80s, but it was taken off the market about 10 years ago. I used the last seeds, but saved some that last year, and started growing from those. Each year the plants would be different, but still good, and I'd save the seeds from the plant that looked closest to the original, and it was still not quite stable after 6 times. This year, I found seeds called Nippon Taka on a site - not sure if they are the same, as the heat listed is well under the original, but I'm growing both this year. If only I knew the 2 parent plants of the original, I could make my own!

rharrison863
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That's good to know. deviations are normal. I have seen a lot of videos on cross breading and I can't wait to give it a try. And I hope you have good luck with the Thai Nippon Takas

imafan26
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Yesterday I planted
Hawaiian Chili
Super Chili
Anaheim
cubanelle
Ghost Pepper
Habanero
Scotch bonnet
Caribbean Red Habanero
Shishito
Banana pepper
Cascabella
Its a little late so I hope they sprout.

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kayjay
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I've only got orange mini bell, early Calwonder and early Jalapeno from seed, but we'll see what seedlings I impulsively buy when they're out in the stores. ;) (Last frost still a month away)

pepperhead212
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Here is my list of peppers for the season. On 4-19 I planted the habaneros and reaper in Earthboxes and under WOWs - 46º is the lowest low in the long forecast, so these should be safe.

:evil: = did not get a sprout
*= early planting

New:

Aleppo*
Buena Mulata (Purple Pepper)
Carolina Reaper*
Godfather sweet
Habanada*
Thai Chik Fee Na (new source) :evil:
Thai Dragon (new source) :evil:
Thai Nippon Taka (new source) :evil:

Old:

Big Jim
Fresno
Hanoi Market
Jalafuego
Habanero - chocolate*
Habanero - Red Savina* :evil:
Habanero - gold bullet*
Habanero - white bullet *
Superchili
Superthai
Thai Nippon Taka
Thai Vesuvius

All of the chinense peppers I started on 2-18, and two Aleppos I started on 3-5, and one Ichiban Eggplant on 3-5 - the last 3 to fill up pots should have been other peppers. The Aleppos I got in a trade, and wanted to get an idea of what to expect, when I would normally plant them, and they did great! I didn't put any out, however, as they are probably going to be a target of the pepper maggot fly, being mild, so I'll have to wait until I get the cover set up, for the rest of the mild peppers. And hopefully May will be much warmer than last May, so I can do it earlier!

Here are some photos showing how slowly those peppers grow, at first, then they take off! And the size of that Eggplant amazes me, after just 6 weeks! How do people plant these 8 weeks in advance, or even longer, as often recommended?

3-19 a month after planting:
Image

3-23 Just 4 days later!
Image

3-30 Just a week later!
Image

4-3 4 days later:
Image

4-9 6 days later. You can see how the eggplant and the Aleppos, on the left side, have caught up with and surpassed most of the others planted two weeks earlier:
Image

4-14 5 days later, after repotting on 4-12, and putting them under a new light source:
Image

And here they are just before planting, in Earthboxes, and under WOW's, on 4-19, Aleppos on left:
Image

Here's the Reaper in the Earthbox, to give an idea of how large it had gotten:
Image

And here's that Reaper next to the Ichiban EP, to show how huge that thing got in just over 6 weeks. It is too large to put under a WOW, so I'll have to keep it indoors, until early May.
Image

And here are the Chocolate Habs:
Image

Gardener123
Green Thumb
Posts: 379
Joined: Fri Feb 08, 2013 2:07 pm
Location: 25 miles west of CC Philadelphia

I'm truly surprised by how many varieties of my seeds did not germinate. This year, of all years. I usually start them all in my basement and then bring them up to my dining room when they get 3" tall. Well this year, they were all started in the dining room as work was being done in my basement, and the windows were open a lot, leaving it too cold to germinate.

So, this year I tried in my dining room.... plenty warm, and kept moist. I only had 25% seed germination overall. My tomatoes did fine, but peppers were brutal, and those that have bloomed took way longer than usual. I have some peppers that are just now sprouting after 12 ( or more ) weeks since seeding.

I ordered some plants from a guy in California. Should be here this week, I hope.

imafan26
Mod
Posts: 13962
Joined: Tue Jan 01, 2013 8:32 am
Location: Hawaii, zone 12a 587 ft elev.

My germination was poor too. I got one habanero, a couple of anaheims, and cubanelles and I am still hoping on the rest. I did plant them at the wrong time of the month (moon planting; I should have planted them the week before.) It has also been raining a few days in a row and that can cause issues with dampening off especially since I used MG potting soil. I just planted more seeds in sunshine # 4 which is closer to peatlite, so I am crossing my fingers that I get better germination. I am in a good window for cucurbits but I don't know about peppers. I get my best gerimination in peppers when I plant in the second and third week of the month. This month has five weeks and that is throwing me off a bit. I hope it is a better time for cuttings.

The rain brings out the snails and I caugt a big one on the side of my ginger pot. I had to use the hoe-matic to break the shell.

ZorbarPTLX
Full Member
Posts: 13
Joined: Wed Mar 22, 2017 7:22 am

Here are mine after 41 days. Brazilian starfish is getting huge. Carolina Reapers and Trinidad Scorpion are growing nicely!
peppers.jpg

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applestar
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Posts: 30514
Joined: Thu May 01, 2008 7:21 pm
Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)

Did I mention Brazilian Starfish grows differently from other peppers? Did you know?

The plant should be treated like cherry tomato vines and the branches should be bunched and tied to a tall stake. Mine was a 7 ft pounded down to 6 ft. last year. And this winter, I potted it up in a 12" tall pot, cut it down to 3 ft so and overwintered it on a windowbench (18" H). It is now scraping the ceiling, waiting for me to take it outside for the season. :oops:

You are better off moving that one out so the light can be lowered for the rest of the peppers.

Fyi--

Subject: Applestar's 2016 Garden
applestar wrote:Image
- Do you recognize a pepper plant next to the green fence post in the foreground? That's the Brazilian Starfish pepper at the end of the '16 Cherry Lane cherry tomato row. They are still all green fruits and eye-ing the weather forecasts for pending frost, but you GOTTA grow this crazy pepper alongside your regular indeterminate cherry tomatoes. The growth-habit of this tall 'vine-like' plant fits right in, and you can't beat the fun shape of the fruits.



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