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The
first panel contains all the long, red, pointy ones. These are Hybrid
Salsa, Tobasco, "Fire", Thai Dragon, "Red Chili" (from some health food
store, 90,000 heat units, upward pointing "Pizza Peppers", Serrano, and
Cayenne. The big one is the hybrid salsa, and is supposed to be hot
enough for the average person, but not fiery hot. WRONG !!!
They are horribly hot, and the heat lasts and lasts. The only other
one I have eaten so far is the tobasco, the tiny one, and it too was uncomfortably
warm. The second panel contains the habanero family. The yellow
one on the left is a Congo, followed by Jamaican Scotch bonnet, and orange
and red Habaneros. I started all my 1997 peppers in my basement,
from seed. I grew them in small 5" pots filled with seed starting
media in January or February, and kept them there until May, at which time
I transplanted them outdoors. I used four 4-foot cool white bulbs
for artificial light, and by the time I brought them up from the dark,
scary basement, they were about 18" tall, full of flowers, and some even
had small peppers.
Well,
it's now fall, October to be exact, and I have been harvesting and freezing
all of my peppers as they have become ripe throughout the summer.
My freezer is nearly solid peppers at this point. I have cut down
one of each type of pepper to about 6" tall, and transplanted them into
pots in an attempt to keep them alive all winter...for transplant back
into the garden in the spring of '98. I read somewhere on the "Net"
that pepper plants can be brought indoors for the winter season and replanted
in the spring, and they will give a much larger yield than they did the
first season. Well...no better way to find out than to give it a
try. They didn't seem to go into shock after the transplant into
pots, even though I cut down the main body of vegetation and trimmed the
roots a bit too. I will move them down into the basement under the
fluorescent lights near the end of October (before our first hard frost).
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This website is a member of The Ring
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sites in the ring, click on one of these links.
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