This year has seen temps all across the US near 100 degrees and, in some places, well over 100 degrees.
We rarely reach the 100 degree mark here. But, we stay in the mid-to-high 90s almost all summer, with sweltering humidity.
In most cases, I would choose a different variety over another, if I knew it would continue production. Many of my bell peppers in the past, while I'd be trying to keep them healthy during the heat, and waiting for cooler temps, would catch a virus, a wilt, or a bacterial something before the weather would start getting cooler again.
I would guess that the peppers from the Caribbean should perform best in the heat of summer. Would this be almost exclusively chinense? What about heat tolerant annums?
Which plants shut-down on you during the summer-heat? Which ones just keep on matriculating right on through summer?
We rarely reach the 100 degree mark here. But, we stay in the mid-to-high 90s almost all summer, with sweltering humidity.
In most cases, I would choose a different variety over another, if I knew it would continue production. Many of my bell peppers in the past, while I'd be trying to keep them healthy during the heat, and waiting for cooler temps, would catch a virus, a wilt, or a bacterial something before the weather would start getting cooler again.
I would guess that the peppers from the Caribbean should perform best in the heat of summer. Would this be almost exclusively chinense? What about heat tolerant annums?
Which plants shut-down on you during the summer-heat? Which ones just keep on matriculating right on through summer?