Recent content by Fred Rickson

Those burned leaf edges might indicate too much fertilizer. I use a light blue Miracle-Gro feed every three weeks. And, our soil here in Tucson is alkaline, so a little chelated iron is added to the solution.

Here in Tucson, I let them grow until new buds begin to break about 6" to a foot above ground (March). Then I cut them back to about a foot. Let them go four years, then replant.

"Sriracha already has vinegar, potasium sorbate and sodium bisulfite in it." I was thinking about returning to the proper ratios if new material was added to an ongoing batch. That's why a bit more vinegar, ps, and sb might be a good idea. But, the powder sounds like a better way to go as any...

You could put a little more vinegar in the Sriracha. Or, go on line and buy some potassium sorbate and/or sodium bisulfite These seem to be the most common preservatives used in foods. I use those two in my homemade Sriracha without any problems for the year or so it takes to use up a batch.

Thank you all...I shall bury the stems. This is a special pepper in that I brought some ahi amarillo seeds back from a Lima, Peru market pepper, and grew a nice crop last year. It is special in that my wife is allergic to all other peppers we have tried, except yellow and red bells, and this...

For tomatoes, I always plant a seedling with much of the stem in a trench with the growing end turned up. Adventitious root form, and the plant has a well-developed root system. Can I do this when setting out pepper plants, or does the stem/root junction have to remain at the seedling level...