Hello everyone,
I have always been 'that spicy food lover' since I was a child. I started with plain black pepper and when that was no longer enough to suit my cravings I graduated to hot sauce. Which is fine and all but pales in comparison to a fresh off the vine (or whatever) hot pepper!
I've been growing Serbian Feferons for two years and have some Pretty Peruvian Purples growing as well. I think they're just wonder ful. Under a microscope the leaves appear to have large blotches of purple pigmen in the cells accommpanied by the obligatory green cholorplasts. no pics of that, lol, sorry.
First they grow purple, then fade to pale grey then progressively more red until a dark and soft to the touch.
I have always been 'that spicy food lover' since I was a child. I started with plain black pepper and when that was no longer enough to suit my cravings I graduated to hot sauce. Which is fine and all but pales in comparison to a fresh off the vine (or whatever) hot pepper!
I've been growing Serbian Feferons for two years and have some Pretty Peruvian Purples growing as well. I think they're just wonder ful. Under a microscope the leaves appear to have large blotches of purple pigmen in the cells accommpanied by the obligatory green cholorplasts. no pics of that, lol, sorry.First they grow purple, then fade to pale grey then progressively more red until a dark and soft to the touch.
