I have twelve datil pepper plants, and I have no flowers or peppers
most of the plants look healthy, all are in pots some 1/2 gal with
single plants and most in 5 gal. buckets 2 per. bucket all are in 1/3
peat moss,1/3 potting soil, 1/3 perlite and light amount of granular
fertilizer. I am in central florida, four hrs.direct sun a day.
thanks in advance
On Mon, 23 Aug 2004 12:36:33 -0400, "Ken Anderson"
datapoint, I'm in northern Ohio and growing Datils also. They're
Well, they're _C. Chinense_, and most of them do have a distinct
flavor. Hmm, Pimento De Cheiro and Limon are the only two I can
think of right off hand that don't have that distinct Habanero flavor.
So, what's your idea of a tasty pepper?
My problem is that my "must grow" list keeps getting longer and
longer, but my yard stays the same size!
when you first chomp into it. The problem is, the ones I've found are too
hot. The heat overtakes the flavor about 2 seconds after biting. An example
would be Thai Hot. I have some Bulgarian Carrot peppers that are fruity and
aromatic, but as usual, too hot. I grew the Datils on advice garnered from
this learned group (well, and individual from this group!), but they don't
seem to be quite what I'm looking for. Fun to experiment though. That's
never a waste.
I shop at a local farmer's market, and one of the vendors specializes in
peppers. One year she had a variety called "sugarchile", which was as you
described, sweet and flavorful, hot but not overbearingly so. They were
absolute wonderful, I froze a lot to use during the winter and I never tired
of them. I tried to grow them myself the next year, but had trouble finding
seeds, as did the farmer--apparently there was a crop failure. She couldn't
locate them for the next few years either, so my guess is that despite its
wonderful taste characteristics, it was too much trouble to grow/hybridize,
and has been dropped from commerce.
This year she is offering a pepper called "Crimson Lee" (not sure of the
spelling) which comes close to "sugarchile". It is perhaps a bit hotter;
when I bite into one, I start to panic, then the heat recedes quickly and
I'm left wanting more. It's shaped something like a Hungarian semi-hot, but
Zone 6, South-central PA
On Fri, 27 Aug 2004 12:25:41 -0400, "Ken Anderson"
Have you ever tried Almapaprika? They're medium hot, very thick
fleshed, and have a sweetness to the heat. They're similar to cherry
peppers in appearance, but much better tasting. I've come to realize
that heat is relative, but since I'm also growing Bulgarian Carrot
peppers this year, I can assure you that the Almapaprikas are not as
hot as the Bulgarian Carrots. I got my seeds from Seed Savers
<www.seedsavers.org>, but I've seen them offered other places, too.I've been having a grand time stuffing them and roasting them on the
Exactly! I love trying new varieties. And if it turns out that I don't
like them, there are plenty of my friends who love getting my extras.
On 22 Aug 2004 20:28:18 -0700, email@example.com (dan) wrote:
I would say that's your most likely culpit. They want more sun.
What kind of fertilizer are you using? You know not to use a high
nitrogen fertilizer, right?
Penelope, who's drowning in peppers right now.
makes me miss where i used to live. had over 50 varities of chilli growing
in pots, sadly where i live now they can be treated as annuals at best. not
enough sun :(
i found i like the habs above all others because of their fruity flavour,
but having said that i have a great recipe using jalapeno with watermelon
and pineapple. a spicy fruit salad. yum
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