Recent content by LordHill

Don't know how or I would

That looks very similar to the plant. If you are interested in seeds, I will gladly send you some. So long as the taste is good I intend to seed and overwinyer it.

Finally started to ripen. Red. Taste test after work tonight

Not a bad idea, now to just remember who I ordered the seeds from last fall lol

I bought some Big Black Mamma seeds. Planted 2 plants from them. 1 grew true. Beautiful BBM plant with smoking hot brown pods. The other plant has been purple since the day it broke thru the surface of the soil. Some research suggested it was a soil issue that was turning it purple. The problem...

Anybody eat this yet? I have 2 growing, one just starting to set pods. I am curious on the taste. We talking reaper or Scorpion? Fruity, citrusy, floral, perfumey?

With a new season upon us, Maybe it's a good time to share tips and tricks we have learned over the seasons to help out some new growers. Tips For germination? Tips for high yield? Your opinion of perfect soil? Food and fertilizer tips? Do and don't tips? *Any of your "secrets" you post...

Red Savina Hab. First plant I've ever grown, it's wintering nicely, waiting for its 4th summer.. hundreds and hundreds of pods per year

Yup. Put em on a paper towel, sharpie the variety on it, throw it on a shelf

The pods are HUGE and awesome looking. Shame I don't get to eat them

It could be I suppose. Not sure what they would have to be stressed about. One of them is a house plant. The other is on my pepper table with all my other plants. Both a beautiful plants with no signs of problems outside of the fruit not making it to ripe

I am growing many varieties. From Bells to reapers. 4 types of habs. Of those 15 varieties there is 1 I haven't gotten to try. The Mustard Habanero. I keep waiting for them to ripen and by time they get anywhere close to ripening they are Moldy on the placenta/seeds. This is the only variety...

They say if pods are picked a little early they will finish ripening on the counter. How does that affect the end result? I would think the sugars and even oils are taken from the plant. Does ripening off the plant result in a less tasty pepper? Perhaps with less oils and heat?

The ONLY reason I ever consider moving away from Michigan is year round pepper plants. Since that's not a good enough reason I guess I will never have this "problem"

And if bob and Larry from work are cocky, you will have the brutal peppers to make them cry if necessary lol