Rita, that sounds good too.

florange said:Rita, I don't dare use seaweed fertilizer in the garden. Too many raccoons and possums pass through my yard looking for food. There wouldn't be anything left if they smelled that stuff!!

The fish or seaweed stuff does kinda stink after you put it on but by the next day I really don't much notice the smell. I guess it goes away.

Lots of raccoons here each night also. But they don't seem to notice the seaweed which is good.

My habanada (left row) and Trinidad Perfume (right row) plants. Neither has any blossoms and the plants are the smallest of my peppers. They have very crinkly leaves.

Islander did get purple. Not as beautiful glowing as the pictures at Johnny's but still purple. Green inside and supposed to glow because they are supposed to be red inside.

Very thin walled. Taste very mild and like a normal green bell. Nothing exciting in the taste department.

Pictures of the Islander Plants.






The fruit turning purple.

Newyorkrita said:




My habanada (left row) and Trinidad Perfume (right row) plants. Neither has any blossoms and the plants are the smallest of my peppers. They have very crinkly leaves.

My Zavory fauxbaneros are also the smallest of my pepper plants. I think that it is just the difference between the species (C. chinense for the Zavory/Habanada/Trinidad Perfume, vs C. annuum for the bells and other peppers - and yes, I know some consider chinense a subspecies of annuum, but I'm a splitter not a lumper). Their leaves definitely let you tell the difference between the two types. I saw that mine are starting to develop flower buds, but nothing has blossomed yet.

I picked a half-red Takii Ace today, tiny pepper, but better than no pepper. The Big Reds are blooming but I don't see any fruit set yet. The Tricked You fauxlapeno is covered with small peppers, as are the Carmens. The Lipstick is just starting to set fruit. The Sweet Bananas, of course, are packed with peppers to pickle as they ripen.

cybrczch said:

My Zavory fauxbaneros are also the smallest of my pepper plants. I think that it is just the difference between the species (C. chinense for the Zavory/Habanada/Trinidad Perfume, vs C. annuum for the bells and other peppers - and yes, I know some consider chinense a subspecies of annuum, but I'm a splitter not a lumper). Their leaves definitely let you tell the difference between the two types. I saw that mine are starting to develop flower buds, but nothing has blossomed yet.

I picked a half-red Takii Ace today, tiny pepper, but better than no pepper. The Big Reds are blooming but I don't see any fruit set yet. The Tricked You fauxlapeno is covered with small peppers, as are the Carmens. The Lipstick is just starting to set fruit. The Sweet Bananas, of course, are packed with peppers to pickle as they ripen.

I am learning as I go. So now thinking next year especially start those much earlier in the spring so that they are bigger when I set them out.

If course I still intend to grow one of the heatless Jalapenos also next season.

Wish I had started some Sweet Bananas this season. Had some common ones last year and really liked them. I intend to get Goddess from Johnny's for next year which is a hybrid Sweet Banana.

Rita--would you please post on how your Habanadas do? I was planning on growing them for our plant sale next year, but would love to hear some real-life experience.

mom2goldens said:Rita--would you please post on how your Habanadas do? I was planning on growing them for our plant sale next year, but would love to hear some real-life experience.

Will do.

So far no blooms or even buds for blooms on any of the three Hanadanas or on my Trinidad Perfumes.

It is obvious from looking at the plants that these are different from my other peppers. Never having grown hot peppers I was surprised at how different they look.

Plants are small compared to other peppers in the garden. I am thinking next year start those seeds earlier to give them a head start.

But they look very good so now just wait and see.

They've grown so much. I'm giving away a couple. Some i planted in a field and another I'll be putting in a pot on my balcony.

AshleyD said:They've grown so much. I'm giving away a couple. Some i planted in a field and another I'll be putting in a pot on my balcony.

You will be eating a lot of peppers in the not so distant future!!

Question... How should these be roughly ordered in a mild-to-hot list? I know growing conditions, etc., will have an influence. I'm just interested in what others have experienced...
Cayennetta
Long Red Cayenne
Serrano Chile
Tabasco

Intheswamp said:Question... How should these be roughly ordered in a mild-to-hot list? I know growing conditions, etc., will have an influence. I'm just interested in what others have experienced...
Cayennetta
Long Red Cayenne
Serrano Chile
Tabasco

I guess you like hot peppers.

Are you growing any sweet peppers? Don't seem to recall you mentioning any.

Rita, I planted the hot peppers figuring on making some vinegar hot pepper sauce. I had no idea I'd end up with so many peppers! I'm not necessarily a hot-pepper eater, but like to nibble on one with peas and cornbread handy. I guess I'm a hot-pepper sissy.

I do have a couple of plants of King Arthur bell peppers growing and they've produced well. I'll grab one and eat it in the garden when I working in it. I should have planted some sweet banana-like peppers...and some jalapenos (I know they're more of a hot pepper but I like them stuffed....cheese, sausage, beef, etc.,.

Intheswamp said:Rita, I planted the hot peppers figuring on making some vinegar hot pepper sauce. I had no idea I'd end up with so many peppers! I'm not necessarily a hot-pepper eater, but like to nibble on one with peas and cornbread handy. I guess I'm a hot-pepper sissy.

I do have a couple of plants of King Arthur bell peppers growing and they've produced well. I'll grab one and eat it in the garden when I working in it. I should have planted some sweet banana-like peppers...and some jalapenos (I know they're more of a hot pepper but I like them stuffed....cheese, sausage, beef, etc.,.

I can't rate your hot pepper list because I never grow any hot peppers. But I did give you advice on freezing in your other thread.

From what I understand you get a lot more peppers from this hot types than you do from Bell's like King Arther.

I am growing many new to me pepper types this year and will hopefully have more recommendations later in the year.

As of now yes, I recommend those sweet bananas. Great peppers you can do anything with them.

I also HIGHLY recommend Shisito Japanese peppers. Those are sooo good. And easy. Make tons of peppers.

I just had to take pictures of some of my peppers today. So of course I have to post them and you all have to see them.

Two very interesting long ones are both new to me this season. Corbaci and Sweet Cayenne.




We will see which tastes better but so far I like the fact that they both have set a lot of peppers.

Here is a new to me Bell pepper that should be great. Called Flavor Burst.



Here are the Midas peppers. These ( like the Flavor Burst ) turn yellow.

Intheswamp said:Question... How should these be roughly ordered in a mild-to-hot list? I know growing conditions, etc., will have an influence. I'm just interested in what others have experienced...
Cayennetta
Long Red Cayenne
Serrano Chile
Tabasco

Found this handy chart @inthwswamp

https://www.pepperscale.com/ho...

mom2goldens said:

Found this handy chart @inthwswamp

https://www.pepperscale.com/ho...

Thanks Linda!!! This is interesting. It looks like the tabascos and cayennes are ranked equally with a 30k SHU rating(?). Apparently growing conditions a seed line have a good bit to do with the heat. I've found that the tabascos are a good bit hotter than the cayennes. The Serrano Chile is listed as having a 100k SHU rating(?)...mine appear to be hold the middle ground between the tabascos and cayennes. I think that next year I'll either go with tobascos or serrano chiles....and sweet peppers of some sort for the rest of the peppers.

Looking at that list and knowing how hot the tabascos are at around 30k SHU, I cannot imagine taking a bite of one of the 1,000 SHU peppers, much less one of the 1,000,000+ SHU's!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Hmm, maybe I overdid it with these peppers??? I figured I'd plant two plants of each to be safe. I wanted to put up some southern style vinegar pepper sauce...I've got four pints of the green serrano chile peppers put up. And I've got three of the little "Trappy" sub-pint bottles I want to fill with tobascos, but.....

What to do with all these tobasco peppers....????


Long Red Cayennes....???


I'm thinking of sticking one or two of the red Cayennes in the Trappy bottles along with the tabscos to give it some color. That's about the jest of my plans so far....maybe freeze some (Thanks for the tips @Newyorkrita ).

That's a beautiful Tabasco plant, Ed. I just so happens I had some Tabasco jelly with breakfast this morning. So, I suggest making some Tabasco/Cayenne jelly. It's delicious and cuts away from the heat to sweet. Let me see if I can find the recipe I used. I think I used the one for Habanero but substituted Tabasco.

You could also blend some into a sauce. I think they would both be yummy.