Here are some pictures of my pepper babies which i started mid-January. These were taken about two weeks ago. I will update them soon. They are best crop I’ve ever had.
Albino Bullnose – one of my favorites. Starts out this amazing white and turns to a beautiful, dark red. My first experience with a white pepper.
Carolina Reaper, a superhot, not for weenies!
Guajillo – a customer request, hot but not searing
Petite Colour – mini multi colored pepper mix
Trinidad Scorpion, a superhot.
I seeded my super hots and my “just plain hot” peppers over the last couple of days.
The superhots: Carolina Reaper, purportedly the hottest pepper in the world, the Ghost pepper, aka Bhut Jolokia, and the Trinidad Scorpion can take up to 8 weeks to germinate.
The normal hot peppers (ones that are not reported to set your head on fire) that I planted are Thai, two kinds of Habanero, Serrano, Cayenne, Hungarian Hot Wax and Chinese Five Color can also be slow. I do know they are slow to grow, hence my starting them in January. Next week I will sow the rest of them. The sweet bells, non sweet bells and the medium hots like Jalapenos, Poblanos etc.
The funny thing is that I am of hispanic descent yet I don’t like anything even remotely spicy! Wait, I do have a caveat to that statement. I will use the smallest piece of jalapeno that I can get away with in my salsas for flavor. And I mince it to dust at that.
Boy, it’s taken a very long time for them to start germinating.Yesterday, the serranos started poking there heads above” ground”. One of the new varieties that I am growing is called “Fruit Basket” It is supposed to be for hanging pots. They are 68 days. Its low, spreading form reaches just 10 to 12 inches tall but spreads up to 2 feet. According to the literature, it is supposed to be a sweet bell with a peppery bite and sometimes will grow as large as 5″ long. I can’t wait to try it!
…but they will be someday. On Sunday, March 3rd I and a friend planted about 1500 pepper seeds. This is what they look like pre germinating. this year. This year I will have 41 varieties, including red, yellow and caribbean red habaneros, purple and red cayenne, anaheims, poblanos and sweet purple bells. Did you know that poblanos and anchos are the same thing? When they are dried, they become anchos.