New member from Indiana. I have my own farm, so space is not an issue for me here. Got a few questions for anyone who would like to answer. I start all my plants from seeds.
I grew Anaheim last year for the first time and got no heat from them. It was a strange year to say the least here. Don't think I will grow them again. Does anyone have any thoughts on this pepper?
I love growing the Super Chili. I like to take one and chop it up into an omelette. They also go well in garlic dills. Thinking about trying these in a container this year since I heard they can be brought indoors in late fall.
The big thick Cayenne peppers are a staple in the garden. Made jelly out of these last year and it was gorgeous and tasty. Usually string these up in the fall as well.
Jalapeno are always in the garden and used for almost anything I cook. They team up well with the Nardello sweet pepper in my fajitas.
Serrano Tam last year produced well. Grew them for the first time as a free sample pack of seeds and loved them. I tried to roast them and that didn't turn out so well. Makes a nice jelly and pickles good.
Habanero Orange I grow mainly just for jelly and making chili.
I haven't grown Hungarian hots in a long time, but I think I will put those out this year.
Grew Cajun Bell for the first time last year and they were much hotter than advertised. I thought they were just as hot as the cayenne and way hotter than the serrano. For being a bell with just a hint of hot, they were a bit off with this description in my opinion.
I am thinking about growing some new ones this year. I just like trying new things in the garden and then keeping the ones I really like. Each season is then an adventure.
Bulgarian Carrot looks pretty neat. It seems to have a wide ranging heat scale. Could be really nice in salsa or salads.
Lemon Drop. Thinking about a container on this one. Wide ranging heat too, so I'm not sure on usage other than drying it and perhaps in fish dishes.
Not sure if I can find Fresno seed, but it looks like a nice in light heated pepper that would fill the niche below my Jalapeno.
If I can't find that, maybe a cherry pepper?
Big Jim looks interesting in a light heated pepper, but I am afraid it would be too weak like the anaheim.
Anyone ever grow a cayenne blend?
How hot is the fish pepper?
The only other hot pepper I can think of is the Poinsettia Pepper.
Any insight into the peppers I listed or perhaps others I missed would be appreciated. I am not really looking to go any hotter than Habanero peppers and really anything over Cayenne.
Thanks and I look forward to looking around the place.
I grew Anaheim last year for the first time and got no heat from them. It was a strange year to say the least here. Don't think I will grow them again. Does anyone have any thoughts on this pepper?
I love growing the Super Chili. I like to take one and chop it up into an omelette. They also go well in garlic dills. Thinking about trying these in a container this year since I heard they can be brought indoors in late fall.
The big thick Cayenne peppers are a staple in the garden. Made jelly out of these last year and it was gorgeous and tasty. Usually string these up in the fall as well.
Jalapeno are always in the garden and used for almost anything I cook. They team up well with the Nardello sweet pepper in my fajitas.
Serrano Tam last year produced well. Grew them for the first time as a free sample pack of seeds and loved them. I tried to roast them and that didn't turn out so well. Makes a nice jelly and pickles good.
Habanero Orange I grow mainly just for jelly and making chili.
I haven't grown Hungarian hots in a long time, but I think I will put those out this year.
Grew Cajun Bell for the first time last year and they were much hotter than advertised. I thought they were just as hot as the cayenne and way hotter than the serrano. For being a bell with just a hint of hot, they were a bit off with this description in my opinion.
I am thinking about growing some new ones this year. I just like trying new things in the garden and then keeping the ones I really like. Each season is then an adventure.
Bulgarian Carrot looks pretty neat. It seems to have a wide ranging heat scale. Could be really nice in salsa or salads.
Lemon Drop. Thinking about a container on this one. Wide ranging heat too, so I'm not sure on usage other than drying it and perhaps in fish dishes.
Not sure if I can find Fresno seed, but it looks like a nice in light heated pepper that would fill the niche below my Jalapeno.
If I can't find that, maybe a cherry pepper?
Big Jim looks interesting in a light heated pepper, but I am afraid it would be too weak like the anaheim.
Anyone ever grow a cayenne blend?
How hot is the fish pepper?
The only other hot pepper I can think of is the Poinsettia Pepper.
Any insight into the peppers I listed or perhaps others I missed would be appreciated. I am not really looking to go any hotter than Habanero peppers and really anything over Cayenne.
Thanks and I look forward to looking around the place.
