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Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

I am starting this thread for folks who received some Pubescens seeds from me through the Pubescens giveaway. I figured it would be fun to see everyone's progress, plus have a general place to share any pics, growing techniques, and general Pubescens knowledge. I wish everyone great success in their gardens this year.

Even if you didn't receive seeds from me, and want to contribute info about your Pubescens plants this year, please feel free to share.
 
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Thegreenchilemonster said:
Thanks man! Did you get any pods from the CAP 468? I'm germinating it right now, but there isn't much available online about it. I'm just interested to know what to expect, but a surprise is always fun as well.
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I didn't get any pods from this one. Maybe you will have more luck
 
I have a few pubes. This is my biggest one. Its perhaps 3 years old. I often need to cut it back as it gets too big and covers too much area. 
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A rare joy: One of my Rocoto Rojo overwinters has endowed a pod upon me in mid February!

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So far out of around a dozen overwinters I look to be losing only 1; my Giant Yellow Rocoto. It was the most prolific bloomer, HUGE blossoms, btw, but never set even a single pod. I'd really like to get some Manzano sized pods for stuffing this season, so I'll be shopping seed soon....
 
I have never tried a pepper from the C. Pubescens varieties. How do they differ in taste? Strange question I know, but all I know is they have thicker walls, hair on leaves, and obviously black seeds. What makes these peppers so special in your opinion? :) 
 
Mildfruit said:
I have never tried a pepper from the C. Pubescens varieties. How do they differ in taste? Strange question I know, but all I know is they have thicker walls, hair on leaves, and obviously black seeds. What makes these peppers so special in your opinion? :)
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Other than that they are in the perfect heat spectrum for me, I guess the flavor profile is not unlike a lot of, say, Bacaatum varieties (Aji Amarillo, Aji Mango), even a few Chinense (Aji Limo), but there's something I'm not qualified to describe in them little black-seeded bastiges.
 
I've been mostly blending them with local wild fruits for jams & such, but I have yet to hang a lip over a stuffed Giant, almost to where I'm obsessing over it.
 
 
I'll report back to you when that happens..... :high:
 
stettoman said:
 
Other than that they are in the perfect heat spectrum for me, I guess the flavor profile is not unlike a lot of, say, Bacaatum varieties (Aji Amarillo, Aji Mango), even a few Chinense (Aji Limo), but there's something I'm not qualified to describe in them little black-seeded bastiges.
 
I've been mostly blending them with local wild fruits for jams & such, but I have yet to hang a lip over a stuffed Giant, almost to where I'm obsessing over it.
 
 
I'll report back to you when that happens..... :high:
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Well now I got to try some! Im going ahead and planting my first Pubescens seed tonight! 
 
CaneDog, I have to wonder how those seeds are going to stand below zero. We're expecting a high of -4°F today....

Hey, here's a poser: I posted a shot of my February Rocoto Rojo last week, this is on a plant labelled Aji Largo Rocoto, but when I Gaargled Aji Largo, they look nothing like this. A cross perhaps? Mislabelling? Can someone tell me whether I have a rogue phenotype?

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Just curious, it's gonna be yummy regardless!
 
stettoman said:
CaneDog, I have to wonder how those seeds are going to stand below zero. We're expecting a high of -4°F today....
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You know, I thought of that when I saw another post of all the snow and cold up in your general area. Would be crappy to lose that shipment, but I think they are dried properly and probably can survive some pretty cold conditions.  My understanding is the seed banks keep them pretty damn cold and that helps prolong viability.
 
When are you guys planning to warm up again - haven't you had enough of those -F's yet?  I'd be happy to send you some back-ups, but the way things are going by the time it's warm enough it may be too late to plant!  Can suggest to get them cooking as soon as they arrive.  Pretty much all of mine popped in 11 or 12 days in dirt for me after a 24 hour soak, so that might give you some gauge on when to start worrying.
 
And that pod may not look like a largo, but it looks good!
 
CaneDog said:
You know, I thought of that when I saw another post of all the snow and cold up in your general area. Would be crappy to lose that shipment, but I think they are dried properly and probably can survive some pretty cold conditions.  My understanding is the seed banks keep them pretty damn cold and that helps prolong viability.
 
When are you guys planning to warm up again - haven't you had enough of those -F's yet?  I'd be happy to send you some back-ups, but the way things are going by the time it's warm enough it may be too late to plant!  Can suggest to get them cooking as soon as they arrive.  Pretty much all of mine popped in 11 or 12 days in dirt for me after a 24 hour soak, so that might give you some gauge on when to start worrying.
 
And that pod may not look like a largo, but it looks good!
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Well, they just now walked in the door. You know, there are some plants whose seeds won't become viable without freezing first, but yes, they need to be dry as to not burst from the moisture within. I'm going to take a chance and say these will germinate. Now, let's find out for sure!!
 
My start date is like Malarky Matt's: March One. It used to be April 15, back before I got into the capsaicin sickness. My first year with the exotic hots I started them in November--Not smart without a heated greenhouse. These guys are going to soak tonight, get them started in the morning. Thanks for the seed!
 
Don't shit yourself; our "last frost" is generally Jun 1st. Not always, but yeah, June 1st. Every great once in a while a smidge later...So you know that every one of my slow-to-set, slow-to-ripen plants are container grows this year. This has been a real m-effer of a winter, IOW normal. I deserve a good Spring and a late, late Fall....
 
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