Hello and glad to be a part!

P

Plebian

Hello everybody!
First post, and to start I want to thank P_Schneider for referring me to this fantastic site... Thank you!

Been eating horseradish since I was short. Will even dust off a root and eat it raw. Great stuff! Have dabbled with hot peppers from time to time but was bite hard by it last year when I grew 4 habanero plants. I think they're the Orange kind. Bought at a box store so that's a best guess. Also grew jalapeno, banana, and tabasco peppers last year.

This year it's banana, jalapeno, and 18 habanero. I put 8 of the habanero in containers so I could enjoy production through the cold months. I've read they could produce 4 to 5 years if kept from frost.

The garden habanero's are looking great! The container one's were started later and just know blooming.

Still rather new to the hot pepper world. Don't know a whole lot about it and I'm looking forward to exploring this site.

Oh, last year I created a habanero/raspberry jelly. One batch will fill 12 4oz jars. It's been tweeked a few times and might get another tweeking or two but is very good as it stands.

Right now I think I'm gonna go get myself a raw jalapeno booster.


Lawrence
 
welcome to the boards! i haven't grown any myself..i'm sure you'll find plenty of info here that will be of help though.
 
Thanks for the welcome xgraf, P_, bowhunter!

I've been eating the hot banana's and jalapeno's for a couple months now. Have only picked three of the habanero's. Good citrus flavor and heat. In a couple weeks I'll start harvesting. Maybe sooner. Can't wait to start making jelly. I've got five heat levels for the recipe. From the mildest to the hottest the designated names are as follows...

Wussy Connoisseur
Quite Your Whining
Now We're Talk'n
I think I'm in Heaven
I think I'm in Hell

It's a whole big production when I make this habanero/raspberry jelly and the recipe too is a whole big production :-) I'll post it before too long. Maybe somebody can improve upon it, with the method or the ingredients.

Hey Paul, nice pics of your pepper plants!


Lawrence
... in Illinois


Thanks Pam, and thehotpepper.com :-)
 
Thank you for the welcome Cap'n, pao, and Defcon!

Just went out and took some pics of a few of the habanero peppers. Really wanted to clip a few from the plant and hold them in my hand but will wait. I hear it said that when you think they're ready, wait a week. LOL It's definitely a discipline. When it comes to tomato's I'm rather weak. I had to plant 10 tomato's this year just to ensure some will turn red as most end up being fried green.

Lawrence
 
gday Plebian, and welcome to THP from the Great Land Down Under!

it's good to see you diving straight into the habs - but 18 plants in your first year!? you'll fit in well with the rest of us 'obsessives'. as Pepp3rFreak alludes to, never will you grow less plants that what you have now!
 
Defcon, yep, love horseradish! I've been checking your site. Definitely got some thinking to do. The description of those sauces has me trembling.

Pepp3r, thank you! I do believe you're right. I've already been thinking about placement. If I forgo the corn I could have plenty of room for 40 pepper plants and a small bench next to each plant... for a relaxing one on one conversation. Certainly I'm not the only one who talks to them??

chiliman, thank you! 18 habanero's this year. Last year I had 4 habanero. Also had jalapeno's, tabasco, and banana last year. Just the habs, jalapeno's and hot banana's this year. Next year will probably see some additions. Yeah, I've been bit hard with it.
 
Thanks Mullet! This is my first real exposure to hot pepper enthusiasts, chili heads :-) I just might learn a thing or two.
 
Odd ya say? Well, I don't think I'm too overly concerned, at least not at the moment :lol: Straight laced or stilted I can handle in short bursts but odd I can handle all day long :lol:
 
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