Here's my end of season wrap up report:
2014
End of Season Summary
7 Pot Bubblegum: A rather slow grower for me and only ripened a few pods by season's end. Too hot for me and flavor did not draw me in. It was a novelty grow that I won't bother again. One plant - grew about 2 feet tall with a few broadly spreading branches.
Low yeild
7 Pot White: Great flavor and very hot but not so much as to severely limit how you can use this pepper. I used it fresh in cooking, sauces, relish, fruit leather and to add heat to some mixed pickles. If I had the room and time I ccould make good use of this pepper every year. Two plants – 1 in the ground grew about 2 feet tall but spread with branches over three feet long – 1 in a pot was slightly smaller.
Heavy producers.
Aji Dulce Yellow: No heat but not really sweet either. I used some in cooking and tossed a few in with some mixed pepper pickles but I did not find myself choosing to use them much. Nothing bad about this pepper, it just didn't do much for my personal tastes. A good choice if you are looking for a no heat chinense. I'll not grow it again. One plant – in ground, grew about 15” tall with two foot spreading branches.
Highly productive.
Aji Lemon Drop: A wonderful pepper – plenty of heat, great flavor. I used them in cooking, lemon pepper jam, fruit leather and mixed pepper pickles. My second year growing these, I could make good use of these every year but will take a break from them next season as I have a lot dried. One plant - in ground, grew three feet tall with spreading branches.
Very productive.
Aji Omnicolor x unknown baccatum: I loved this pepper – sweet with great flavor and mild heat. A fine pick-it-off-and-eat-it-right-there pepper. I used it near daily to eat fresh as well as in pickles and cooking. I will grow this again. Two plants – both in ground, grew 4' and 5' respectivly with broadly spreading branches.
Very productive.
Ancient Sweet: Sweet, no heat. Good taste, thick, crunchy, juicy flesh with pods to 10” long. I might grow again sometime. I used for fresh eating and in some mixed pepper pickles and salsa. One plant – in ground, compact plant was about 18” tall. Moderate production given the size of the plant. I had some problem with rotting spots on the peppers before maturing.
Moderate production
Brazilian Starfish: Very sweet, mild heat peppers. Excellent flavor, firm, crucnchy, juicy. I enjoyed eating a handful fresh daily as well as pickled, in cooking and in some jam. A personal favorite – I imagine I will always grow these. Two plants – in ground, 5' and 6 ½' tall with long spreading branches.
Highly productive!
Charapita: Very hot, delicious pea-sized pods are bright yellow and firm. I used in some cooking, sauces, jam and pickling. I will grow this again, probably rotating among other small, wild type peppers. I really lked this pepper. One plant – in a pot, grew about 2 1/2' tall, bushy.
Highly productive.
Cherry Bomb: Sweet, variable heat level from none the mild heat. Good flavor, thick, crunchy flesh. I used for fresh eating, cooking and in pickling. I would grow again, but maybe not often – there are too many similar choices to try. I grew these from seed saved from peppers from a local farm market so I am not positive of the variety. Two plants – one in ground, one in a pot, both about 3' tall and slender.
Moderate production.
Cream Fatalii: No to low heat in these delicious, peachy-cream colored, low seed, 3” pods. Another great pick-and-eat pepper. I ate a lot of these fresh and used in cooking, pickling and in a sauce. I may well grow these every year. Three plants – 2 in pots and 1 in ground, all near three feet tall and bushy.
Highly productive.
Fatalii x Red Savina: Hot, bright yellow, three inch, flavorful pods. I used some in cooking, sauces, jam and a few in with some mixed pepper pickles. I may grow again sometime. One plant – in ground, 18” tall, bushy.
Productive.
Jamaican Gold: Mild/Mod heat, cool looking, good, grassy tasting, three inch pods. Thin flesh. I did not find myself using these much – a little in cooking and some fresh nibbling. Nothing wrong with these peppers but I just wasn't compelled to use them. I probably won't grow them again. Two plants – one in ground and one in a pot, bot grew about 20” tall and bushy.
Good production.
Mako Kokoo: Oval, red pods, just under an inch long, were quite hot and somewhat bitter. I did not enjoy the taste fresh but they did impart a nice heat and interesting flaor in cooking. I probably will not grow again. Two plants – 1 in a pot, 1 in the ground, 3' and 5' tall respectively. Both spreading.
Highly productive – probably the most productive variety I grew.
Manzano: I only had one ripend pod. It was 3” long, bright yellow, delicious, thick, juicy, crunchy, moderate heat(but only once you got to the septum/seeds). I ate this pod fresh – and savored every bite. Three plants in pots – all about 3 ½' tall, spreading. All flowered and eventually set pods but only one pod had time to mature. The two plants in the shade produced less than the one in the sun (it had the ripe pod). I won't plant from seed but am trying to keep one alive OW. Only one pod but the flavor was so good I need to try again.
Queen Laurie: Beautiful orange 3-4” pods with good flavor, firm, crunchy flesh and moderte heat. I only got a handful of ripe pods so I got little chance to use these. The seed was slow to germinate and the one plant I had was very slow to develope and then all of a sudden it grew like crazy. I will definitely be growing again (and you should try it as well) and I expect impressive production of very useful peppers. One plant – in ground, grew to about 6' tall with long spreading bracnhes – growth habit was just lke the Brzilian Starfish.
Highly productive (this particular plant just didn't get enough time to mature it's fruit).
Rain Forest: Flavorful, sweet, mild heat, two inch red pods – firm and crisp. I ate a lot fresh and used in pickling and some cooking. I will grow again - delicious pepper. One plant – in ground, grew to 4 feet tall with spreading branches.
Very productive.
Seasoning Pepper: Hot, slightly bitter, bell-shaped, 1' – 1 1/2” red pods. I did not use it much. I won't grow again. One plant – in ground, 18” tall, spreading.
Very productive.
Tepin x Lemon Drop: Tasty, slightly sweet, moderate heat, red pods. I ate a lot fresh and used them in cooking, fruit leather, pickling and salsa. I will grow again. As these were F2 plants the next generation may differ. I will probably grow one from seed and try to OW this year's potted plant Two plants – 1 in the ground(#1) and 1 in a pot(#2). Both were about 3 ½' tall, somewhat spreading. The one in the pot was actually two plants and was more bushy and set a huge number of pods.
Highly productive.
Urfa Biber: Delicious, moderate heat, somewhat sweet, 4” pods. I ate fresh, pickled some and fried some. I may grow again sometime, but not often. Two plants – 1 in ground, 1 in a pot. Both slender and 3' tall.
Moderate production.
C. chacoense: Small, red, juicy, soft, very hot peppers with a nice fruity flavor. I used in cooking, a sauce and jam. They really added a nice flavor in soup and the sauce I used them in. Like the Charapita, I will grow this again. One plant – in a pot, grew about 30” tall, bushy.
Highly productive.
Trinidad Scorpion Yellow CARDI: Hot, rich yellow, 3” pods with fine flavor. I used in cooking, fruit leather and sauce. I will grow again, alternating among other hots. One plant – in ground, 18” tall with broadly spreading branches.
Very productive.
Bolsa de Dulce: Slender, 4” long pods were very sweet, delicious and crunchy with moderate heat. I ate them fresh, fried some and in pickling. I will definitely grow again as these are delicious. I had some problem with rotting spots that got frustrating as pods rotted before they could mature. Toward the end of the season this improve to where I was getting nice ripened peppers. One plant – in ground, 5' tall with long spreading branches.
Very productive (if the rotting is overcome it wil have an impresive yeild).
Bahamian Goat: Very hot, tasty pods. I used it just a little in cooking and added some to my mixed pepper pickles. These are good peppers – I don' t know why I didn't make more use of them. This pepper was on my long list to grow, got scratched at the end but somehow I ended up with a plant anyway. I will probbly grow again sometime. One plant – in a pot, bushy, two feet tall.
Moderate production.
Tomato Pepper: Two to three inch wide, thick walled, crunchy sweet pods. Fine flavor. I ate fresh and pickled. I will grow again. Two plants - 1 in ground, 1 in pot. Both small and bushy.
Moderate production.
Thanks for reading!
