Anyone here from the PNW? I'm in Port Moody, just about half an hour away from Vancouver.
I started my peppers indoors in mid march, but have had a few bumps. First, my wife tossed out my sheet of paper that had all my pepper varieties written on it, so now I don't know which plant is what
Second, I had horrible germination rates - about 1 in 3 or 4 seeds actually sprouted. I used a warming pad, jiffy peat pellets and kept them in the mini plastic greenhouse.
Third, I was putting the plants outside for some more intense sun on warm days and got stuck working late one night, got home after midnight and it was about 4c outside and I lost 50% of my plants. Plus the remaining peppers didn't grow for about 2 weeks after this, they were shocked pretty bad.
Fourth, I was newb and thought hey, peppers got stunted by the cold so let's give them a kickstart with a bit of miracle grow tomato fertilizer. I think that I burned them with that even though I diluted it quite a bit.
Anyways, I am trying to grow the following peppers from seed:
kung pao f1 - slim long and very hot, thin walled pepper for asian cooking. 85 days.
red habanero op - limegreen little pepper which turn red and very hot. 90-100 days.
long red cayenne - 75 days.
Hot Pepper Gourmet f1 - bright orange early maturing pepper with thick walls. 80 days.
Sweet patio red
Golden bell f1 - bright yellow with thick tasty walls, very productive. 62 days.
Cali wonder (bell). 75 days.
Italian sweet pepper.
And I have the following peppers from the nursery, since I wiped out over half my peppers with my moronic ineptitude:
Jalapeno (this plant is about 2' tall now)
Cherry bomb - no idea what it is tbh.
Tabasco - the pic shows slim, yellowy-whitish peppers. Claims to be very hot.
Hungarian hot wax - looks like a banana pepper?
Serrano
I think that's all of them. I've been growing them in my office building as it is on the 7th floor and gets a ton of sun and is climate controlled to stay at 19-20C. I'll see if I can post some pics later on.
Anyways, any tips/tricks from growers with a similar climate to mine would be appreciated!
I started my peppers indoors in mid march, but have had a few bumps. First, my wife tossed out my sheet of paper that had all my pepper varieties written on it, so now I don't know which plant is what
Second, I had horrible germination rates - about 1 in 3 or 4 seeds actually sprouted. I used a warming pad, jiffy peat pellets and kept them in the mini plastic greenhouse.
Third, I was putting the plants outside for some more intense sun on warm days and got stuck working late one night, got home after midnight and it was about 4c outside and I lost 50% of my plants. Plus the remaining peppers didn't grow for about 2 weeks after this, they were shocked pretty bad.
Fourth, I was newb and thought hey, peppers got stunted by the cold so let's give them a kickstart with a bit of miracle grow tomato fertilizer. I think that I burned them with that even though I diluted it quite a bit.
Anyways, I am trying to grow the following peppers from seed:
kung pao f1 - slim long and very hot, thin walled pepper for asian cooking. 85 days.
red habanero op - limegreen little pepper which turn red and very hot. 90-100 days.
long red cayenne - 75 days.
Hot Pepper Gourmet f1 - bright orange early maturing pepper with thick walls. 80 days.
Sweet patio red
Golden bell f1 - bright yellow with thick tasty walls, very productive. 62 days.
Cali wonder (bell). 75 days.
Italian sweet pepper.
And I have the following peppers from the nursery, since I wiped out over half my peppers with my moronic ineptitude:
Jalapeno (this plant is about 2' tall now)
Cherry bomb - no idea what it is tbh.
Tabasco - the pic shows slim, yellowy-whitish peppers. Claims to be very hot.
Hungarian hot wax - looks like a banana pepper?
Serrano
I think that's all of them. I've been growing them in my office building as it is on the 7th floor and gets a ton of sun and is climate controlled to stay at 19-20C. I'll see if I can post some pics later on.
Anyways, any tips/tricks from growers with a similar climate to mine would be appreciated!