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Notes on flavor inheritance... "A quantitative trait locus (QTL) is a region of DNA associated with a specific phenotype or trait that varies within a population. Typically, QTLs are associated with traits with continuous variance, such as height or skin color, rather than traits with discrete...

When you see how loaded down she is...turned the whole stigma and style white with dust.

When I want to marry a plant or give a girl many suitors I will frequently keep them side by side from the get go. That makes things easier for me at least and if an accidental cross pollination occurs, each plant is next to the plant I wish them to cross pollinate with in the first place. Don't...

I've always heard girth is a significant factor as well, but when does it become too thick and do we allow short fat hogs into the mix?

JJ... is that Jimmy Johnson?

This is the year of the Jalapeno and Poblano both for me as I will be working with genetics from both of those this year very heavily. I'm definitely not chasing the worlds largest Jalapeno, but I will have many varieties to showcase. I would love to catalog and picture the largest best...

Here you go, this may help you.

If it crossed in your buddies garden... how can you be certain it is a BBM x Primotalii Red? If you said your buddy made the cross or hand pollinated it... I would definitely say that would have some weight to it. Still, how did Chris Saunders come into the picture as the...

The Real Chocolate Primotalii was made by who knows what insect and who knows what cross. Watch as a vendor and Chris Saunders explain.

Hello and welcome. I'm a fan of the humble poblano and jalapeno. I find that one of my pet peeves is a pepper that is all looks and no taste. To that end, I find myself often hybridizing with old tried and true favorites such as those humble poblano and Jalapeno which you can find in many of the...

Good to have you here and I have to confess I love the Sugar Rush Peach as well. As for Jalapeno's.... I have a few sown as well of the more traditional form and color, but I am also working on many different variegated Jalapeno and Poblano varieties as well.

I know you were quoting the packet, I left off the word reddish because I thought that was an advertising gimmick. Chocolate is chocolate and I'll bet that I'm right on that, but time will tell. I've grown a few different chocolate poblano and I would love to see a different shade even of...

If it is some other slightly off chocolate or reddish brown or not... I'm calling it advertisement. My money is on plain old chocolate.

Welcome from North Carolina. While I may reside in North Carolina where I make pepper crosses with a focus on flavor and beauty, Florida is where my heart is. All my children and grandchildren had their start in that sunshine state.

Welcome from North Carolina! My father taught school as well and I was dragged to summer school every year it seemed like where I hung out with the horticulture teacher. My spare time is spent trying to make flavor bombs that are also beautiful.

Per acre payment or ?

Ancho L, Don Matias, and a few other poblano ripen to brown. Brown is the result of a recessive stay green gene. A few of my variegated Poblano creations have that gene in them as I utilized several different brown poblano in the making of some of my newer creations.