I always get frustrated because it seems to take forever for most types of
peppers to germinate . All the tomatoes have germinated and are doing well ,
but the only peppers that have shown any progress are the Serranos . So far
there are 5 of 6 cells showing some green . Anaheims never did germinate
last year , this year the seed is from a different source but still haven't
germinated . Sweet peppers and Jalapenos were planted a couple of days later
, they're not showing signs yet either . I guess I should just hang in there
, it's only been 9 days and I know they can be slow .
Patience may well be a virtue , but it ain't one of mine !
On Monday, February 2, 2015 at 12:11:38 PM UTC-5, Terry Coombs wrote:
I had the same problem last year, so I've been doing a bit of study.
1)Peppers need bottom heat to sprout, soil temps above 75f are required.
2)Sphagnum peat causes germination issues.
3)The hotter the pepper, the longer it takes to germinate.
Well , I have no heat under the shalf , but it is close to our wood
burning stove , the warmest part of the room . I try to maintain 76? - 80?
average room temperature so that shouldn't be a problem . I'm using potting
soil in toilet paper tube halves , no moss AFAIK . The Serranos are now 6
for 6 , I just need to be patient and wait for the rest . I think the
jalapenos are probably the hottest , we're more after flavor than heat .
Our refrigerator is built in to the camper ... the wife has a chunk of money
that will be available in August . That money will be enough to get the
kitchen framed up and dried in .
<<Our current living space is a 25' camping trailer connected to a 16 x 24
room with a temporary hallway .>>
Wow! Shades of the past. We lived in a two bedroom, one bath mobile
home, aka trailer, eight feet wide by 47 feet long, butane heater,
butane stove, all aluminum for our first house. Two kids came along,
1961, 1963, built a real house in 1965. Sort of like camping out but it
was what we could afford. Our garden was bigger than the trailer, as a
matter of fact, the barn I built for the goats, chickens, and rabbits,
was bigger than our trailer. Wife suggested several times that we move
into the barn and put the critters in the trailer.
Thanks for bringing back to mind some very fine memories Snag.
I'm new to the group, posting from 6000 ft. elevation in southern Utah. Thi
s is our weekend to start seeds, and I want it to work this time. I've trie
d a lot of little kits and trays but never a heat light or mat, whatever I
get needs to pay for itself vs. buying starts at our local nursery (and res
ult in plants as big as theirs, but sooner!) Do you have a seed heating mat
you love or a starting medium that's superior? How about ways to rig your
own, on the cheap?
Any advice appreciated
A decent grow light is fairly affordable and essential. For a heat pad
you can use an regular heat pad that is adjustable but you will need
something inflammable sitting atop it to keep from cooking your
seedlings. The heat pad I have is intended for growing seedlings and is
made of a heavy rubber or plastic cover and has a wire stand. Have had
mine for years so don't remember what I paid for it. Take a look on the
web and you will see many sorts of grow lights and heat pads.
He could also try a light bulb under whatever sheld he's using as a
germination station . Distance and wattage will give control over how hot
things get .
So far I've got serranos and bell peppers to germinate , still trying for
the anaheims and jalapenos . I WILL NOT let them l'il SOB's <anaheims>
defeat me two years in a row , they will germinate or else !!
Being in Texas it is easy to go to one of the many garden centers here
and buy chile plants from everywhere. One of my favorite poblano types
is "Carmen," ripens bright red, is mild in taste, thick walled, and
delicious. Even the big box stores like Lowe's carry Carmen.
Years ago I used to start all my own seed and traded chili seeds all
over the world. One of my favorites came from a fellow in Bulgaria and I
lost it one odd spring when a frost hit and had kept no seeds that year.
Can't even remember the name now. Another favorite I traded for is Aji
Limon de Peru, a flat, bright yellow, very spicy chili, still have some
seed from that one and it is now available state side. Burned out on the
hot stuff several years ago and now am only eating sissy chiles.
I never really got past the "sissy chiles" . Jalapenos is about as hot as
I like - though pickled cayennes are quite tasty too . That was tasty ,
believe I'll have another ! Those have been in the refr since mid-September
, and they're good ! Too bad cayennes aren't on the list this year - I had 4
VERY productive plants last year and now have a 3 year supply of dried
cayennes . So does my neighbor ...
The reason for the serrano and anaheim peppers is chile rellenos , a dish
I've had in several Mexicam restaurants and think I can do better . They
cheap out on the stuffing ... and they use smaller peppers .
See if you can get some Carmen seed, they make really nice rellenos as
do the Giant Marconi, somewhat thicker walls than real poblanos. I just
can't handle the really spicy stuff anymore, guess eating so much hot
stuff over 60 or 70 years gets to your stomach lining. I do like Tiger
Sauce, Pic a Peppa, and Louisiana hot sauce in smaller bits though. I
never order chile rellenos unless I know the restaurant and how they
make them. We have about seven Mexican restaurants within a two mile
radius of us, two of them are really good, five of them are really
terrible. We lived in Corpus Christi, TX for a few years while I was in
the oil patch, had some really, really good Tex Mex restaurants there.
I make a killer Mexican pickled vegetable mix, but Jalapeno is as hot as I
go for those. The goal this year is to grow everything that goes in the mix
, the big question mark is how to have cauliflower ready at the same time a
s the carrots and jalapenos...we'll see, there's always the produce section
to back me up.
Last year I made a really pretty bright orange hot pepper sauce, it started
out as 4 quarts of pepper puree and ended up as less than 1 quart cooked d
own. Seeking the perfect pepper blend this summer.
I'll look for Carmen peppers, also interested in anything near jalapeno hea
t level (i.e. you can actually eat the things) but maybe larger, less proce
ssing etc when I make my pepper sauce.
thanks for all the tips, great to have found this fun group.
I got a heat mat from amazon , comes with a little plastic starter dome tha
t will probably last one or two seasons, but together less than a similar m
at alone. Now comes the question of light.
My workbench has a regular shop florescent fixture about 5 feet above the w
ork surface. It is fixed (can't lower it) but I could hang a separate light
below it, or swap out the tubes for super-UV or whatever bulbs you use, if
it would work from that height. It is also next to a window, which will ad
d some ambient but not direct sunlight during the day.
I used two different tubes for my grow light set up. One was Full
Spectrum, the other was "Instant Sun," mimicked exactly the spectrum of
true sunshine. Worked well for several years and then we moved and are
now just using a screw in grow light in a clip on medium base fixture.
No longer have a 17X27 foot garden but just three raised beds, one 4X16
feet, two 4X8 feet. Had a nearly 14K lot in the old house, have a 6500
square foot property here with a 1960 square foot house, driveway,
sidewalk, etc. Downsizing of a sort I guess.
I miss the soil of the old place, spent 22 years amending that garden.
Plus we had a large fig tree, a large kumquat tree, several blueberry
plants, a Japanese persimmon, and, until the peach borer's got it, a
nice peach tree. Our best tree was huge cherrybark oak, nine feet in
diameter at three feet above the ground. Beautiful shade tree and never
dropped an acorn. Had a 400 year old white oak in front but Hurricane
Rita ate that one. Nice old neighborhood, bunch of old people like us
with a scattering of young families, close to supermarket, hospital,
church, all the fast food joints for when you didn't want to cook, and a
few very good restaurants. All in a 12K population small town in rural
Louisiana. Ran my own consulting business for seventeen of those years
right out of the spare bedroom. I miss it since I retired completely in
I guess gardening keeps you young to a certain extent. Someone will
probably find me slumped over my shovel one day with a smile on my face
and the sun shining on me.
Then you're doing it right. <G>
I just bought a food preservation book for my middle grandson, now 32
years old with a wife and two kids. Lad is an elevator repairman. Taught
him to fish when he was about three years old, he took up fishing on his
own, I coached him on hunting and he took his first white tail this past
season. Helped him with his first raised bed garden and share seeds and
starts with him. He's teaching his two boys all those things now.
Already have him started on vacuum packaging excess vegetables and meat,
now is about time to start him on both pressure canning and boiling
water bath canning so therefore a starter book. Notation inside cover by
me: Those who grow, catch, or hunt for their food will never go hungry.
I'm pretty sure he will get the message. Either that or I will quit
loaning him my power tools. <G>
When we married 54 years ago I never thought I would be the patriarch of
a large family. Two children, five grandchildren, six great
grandchildren, all pretty good people. The two kids both garden, one
fishes, only one grandchild gardens, fishes and hunts. Greats are still
a bit young but eldest great grandson, now eleven, got his first
whitetail while out with his Dad. Can be sure he has the fever now.
72F here today at high noon, expecting more tomorrow. Reckon I will
build that raised bed for the blueberries tomorrow.
Life is good.
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