Greetings all from the currently very hot and humid Northern Rivers of New South Wales!
I've just bought some Bhi and Dorset seeds from the Hippy Seed Company over here.
Myself and two work colleagues would like to eat a raw one of these after I've grown and harvested them. We are looking at this time next year, after the plants have been wintered (5C at lowest outside?) indoors.
We are all chilli beginners and can just about eat Jalapenos at the moment!
What recommendations would you have to build up to the big ones?
I don't have too many chilli plants in the garden at the moment and, apart from a yellow Hab. most are immature and don't have much fruit.
My current plan is to use dried yellow Hab. to make Dhal/Lentils with, increasing the amount of Hab. used week by week. Eventually starting to chew on whole yellow Habs. Finally, the Chocolate Habs. I'm growing will provide us with a "footbridge"to the big ones.
Any comments or better ideas?
Any advice greatly accepted.
Rob.
Ballina.
I've just bought some Bhi and Dorset seeds from the Hippy Seed Company over here.
Myself and two work colleagues would like to eat a raw one of these after I've grown and harvested them. We are looking at this time next year, after the plants have been wintered (5C at lowest outside?) indoors.
We are all chilli beginners and can just about eat Jalapenos at the moment!
What recommendations would you have to build up to the big ones?
I don't have too many chilli plants in the garden at the moment and, apart from a yellow Hab. most are immature and don't have much fruit.
My current plan is to use dried yellow Hab. to make Dhal/Lentils with, increasing the amount of Hab. used week by week. Eventually starting to chew on whole yellow Habs. Finally, the Chocolate Habs. I'm growing will provide us with a "footbridge"to the big ones.
Any comments or better ideas?
Any advice greatly accepted.
Rob.
Ballina.