-
If you need help identifying a pepper, disease, or plant issue, please post in Identification.
Heaviest Yielding Plants
- Thread starter Eephus Man
- Start date
2500 pods??? hey let go of my leg 
: 
: the regular (naga shaped) red 7pods. in nearly 18 years i've never seen anything to compare to it. the pant was in a 15 gallon container , was 4 feet wide and 5 feet tall. never seen one plant put out so many scorching pods! yellow 7 did great as well.
salsalady
Business Member
"Hot Finger"---
Thank, Eaphus! I just looked at their picture of it, and it looks really close. Their Chile de Arbol image is of dried chiles, so it's hard to tell, trying to compare our dried chiles to the picture.
I think we'll order the de arbol, Hot Finger and another cayenne-esque just to see what's what. We like the cayenne-types.
That little free pepper seed has given us more of a headache trying to figure out what it is.
It's been a lot of fun~
Thank, Eaphus! I just looked at their picture of it, and it looks really close. Their Chile de Arbol image is of dried chiles, so it's hard to tell, trying to compare our dried chiles to the picture.
I think we'll order the de arbol, Hot Finger and another cayenne-esque just to see what's what. We like the cayenne-types.
That little free pepper seed has given us more of a headache trying to figure out what it is.
It's been a lot of fun~
If by chance you want a productive non-hot C. chinenses then chupetinha is a good choice although they are quite seedy pods and quite small.
Potawie- Chupetinha 2010
Hey P,
What's the taste on those like? How 'non-hot' are they?
"Hot Finger"---
Thank, Eaphus! I just looked at their picture of it, and it looks really close. Their Chile de Arbol image is of dried chiles, so it's hard to tell, trying to compare our dried chiles to the picture.
I think we'll order the de arbol, Hot Finger and another cayenne-esque just to see what's what. We like the cayenne-types.
That little free pepper seed has given us more of a headache trying to figure out what it is.
I love the de arbols. They dry fantastically. Are hot, but not over the top, and are just really cool looking fruit. But if you're ordering from Beth, it's hard to try just one!! Have fun with your side-by-side growing next year.
On a bummer note for me...we left town for the first time in months yesterday and I forgot to bring in the Manzano, chocolate hab, and white hab, and it froze hard. Habs are toast. Hopefully they didn't freeze so badly that I can't still chop 'em and overwinter them for a few weeks. Manzano seems to still have viable fruit. I'm gonna chop of that branch and bring it in to see if they'll still ripen a little.
I'm GOING to get some manzano fruit that I grow next year, dammit. That's all there is to it. Just gotta figure out how...
No heat really at all but they are sweet almost like a bell pepper although there is maybe a hint of chinenses flavor. Great for children and/or non-chileheads
I recall getting lots of Orange Habaneros and Red Dominica Habaneros. The Paper Lantern did alright, but I was disappointed in the pepper in general. Trinidad Scorpion did very well for a super-hot (my Bhuts and Nagas didn't do quite as well, and the plants didn't grow as big...). The Jalapenos I grew seemed to produce the fewest, and the slowest. The Hot Lemon did very well, almost comparable to the Red Dominica Habs I mentioned.
Most of the rest of my C. chinenses didn't do quite as well, producing anywhere from 5-15 (or more) peppers last year.
Unfortunately, many of them were tossed because of bacterial spot or just not counted because I brought them in and immediately made some food with them... I might try next year (if I can) to get some stats. My potted plants tended to do the best as well, and next year I plan to go all-pots, so I have a feeling things will go much different. As much as I liked, for exsample, the Peach, Mustard and Chocolate habs, those three were somewhat disappointing to me; they were so good, yet produced relatively few (but still more than others).
Most of the rest of my C. chinenses didn't do quite as well, producing anywhere from 5-15 (or more) peppers last year.
Unfortunately, many of them were tossed because of bacterial spot or just not counted because I brought them in and immediately made some food with them... I might try next year (if I can) to get some stats. My potted plants tended to do the best as well, and next year I plan to go all-pots, so I have a feeling things will go much different. As much as I liked, for exsample, the Peach, Mustard and Chocolate habs, those three were somewhat disappointing to me; they were so good, yet produced relatively few (but still more than others).
salsalady
Business Member
Mega- they tasted zingy. Not any chinese flavor, fairly thin flesh, not a whole lot of seeds, and just a really nice low-end heat. More than a jalapeno, less than habs. I know that's a wide range, but I'm not familiar with that many other chiles to compare it to. I'll check out that other variety also. Thanks.
Aephus-
Take the pods off the damaged plants and put them in a brown paper bag. Fold it closed, and just leave them on the counter for a few days. If you have lots of pods, check them every day or so and take out the ripe ones.
If you want to save the ripe ones until there's a whole bunch of ripe pods, try to find those green produce Keep-Fresh bags. They work really well. We did this set up for about 2 months while the plants were in the green house with a heater, trying to salvage the harvest.
Here's some red savinas- right side are fresh picked out of the gh, left side are pods that had been in the brown back for a few days.
some other pods out of the gh, headed for the brown bags-
the fataliis in the bowl lower right were all picked green and ripened in the brown bags.
hope that helps
Aephus-
Take the pods off the damaged plants and put them in a brown paper bag. Fold it closed, and just leave them on the counter for a few days. If you have lots of pods, check them every day or so and take out the ripe ones.
If you want to save the ripe ones until there's a whole bunch of ripe pods, try to find those green produce Keep-Fresh bags. They work really well. We did this set up for about 2 months while the plants were in the green house with a heater, trying to salvage the harvest.
Here's some red savinas- right side are fresh picked out of the gh, left side are pods that had been in the brown back for a few days.
some other pods out of the gh, headed for the brown bags-
the fataliis in the bowl lower right were all picked green and ripened in the brown bags.
hope that helps
My best producer last year by far was orange habanero, and I got it much later than any other plant. It went outside 2-3 months after most of my other plants and still ended up producing the most. I've heard super chili puts out a ton of pods, but I haven't grown one yet.
salsalady,
Thank you!! I have my red habs and my red manzanos in 'roasted pepper bags' (known as to me, via my wife's tricks).
Thank you!! I have my red habs and my red manzanos in 'roasted pepper bags' (known as to me, via my wife's tricks).
roasted pepper bags= the bags peppers are put into after they are roasted to steam the skins and finish cooking=brown paper bags! You Got it!
Exactly! Come in really handy for a real cook/chef, which my wife is, and I am not. Although I can make a MEAN BLT.
My heaviest bearers ever have been Red Savina, Yellow Fatalli, and Ivory Hab. With Hot Lemon close behind, but I am yet to have a seriuos harvest from the superhots so time will tell. Roll on harvest time.
in our first year of growing, fatalii and red savinas were pretty good producers. but the sneaker was two plants that came from peppermania in a "mystery" pepper grab bag packet-
we think it's chile de arbol-
plant was 18" tall x 12" wide with +40 pods.
I believe your "mystery pepper" is what is also being referred to above as "hot fingers" as well. They are also called goat horn peppers and are awesome producers. They dry pretty well given the right conditions and are just an all-around great general use pepper. I fell in love with mine and grow them in place of cayennes now.
salsalady
Business Member
Hot Fingers seems to be getting the nod as a good medium-heat chile to grow.
Thanks for the ID Redtail! It's on the grow list for sure.
OH YEA! Aji Chinchi was another good producer, great yellow color, medium flesh, tons of pods on a plant the size of the Hot Finger plant in the pictures above, nice bite of heat. Will try to find pictures, seed from peppermania also.
Thanks for the ID Redtail! It's on the grow list for sure.
OH YEA! Aji Chinchi was another good producer, great yellow color, medium flesh, tons of pods on a plant the size of the Hot Finger plant in the pictures above, nice bite of heat. Will try to find pictures, seed from peppermania also.
Orange Habs were definitely productive for me this year.
They didn't stop producing until december and definitely outpaced my Ring of Fire cayennes (not growing those until I have space to waste).
I just wish Orange habs had a more Reddish taste to them.
They didn't stop producing until december and definitely outpaced my Ring of Fire cayennes (not growing those until I have space to waste).
I just wish Orange habs had a more Reddish taste to them.
millworkman
Extreme Member
Yellow Scorpion Cardi and Yellow 7's were my best last year.