Yesterday, I planted my super hots and hot peppers. The super hots are: Trinidad Scorpion, Chocolate Trinidad Scorpion, Carolina Reaper, Ghost Pepper and Peach Ghost Pepper. The plain old hot peppers, the one that destroy-your-tastebuds-but-don’t-take-your-face-off are: Tabasco, Serrano, Cayenne, Hungarian Yellow Was, Thai and Habanero. The next peppers are still too hot for me; they are Jalapeno, TAM Jalapeno (customer request, supposedly a milder Jalapeno) Padron, Anaheim, Poblano,Chinese Five Color and Golden Greek Pepperoncini.
Super hot peppers are notorious for poor germination and long time coming up. That’s why I start them sooner than the sweets. Hot peppers like Habanara and Cayenne also require longer germination times.
I always use a germination mix which is finer than regular potting mix and supposedly sterile which cuts down on things like damping off, a fungal disease. Nothing is worse than seeing the babies raise their pretty green heads and the next day wondering why they all fell down. And died. Very sad.
They are under lights in our dining room, nice and toasty warm. I bottom watered with hot water to get them started. Once they come up I will use warm water.
As i look out at the white beauty, I marvel that I am able to start seeds so early. We use ordinary space heaters to keep the greenhouse warm.
Be on the look out for more posts describing the peppers. Gives you something to look forward to…warmer temps, green grass, daffodils and crocus….
Chinese Five Color – a customer favorite, hot but not too hot, so they say. I am a wimp!