Quote:
Originally Posted by Darren Abbey
I've already crossed one of the M2s with a separate line I have that has large purple flowers. My goals for it are to breed up a larger-flowered type for floral display, as well as just playing around with the interesting F2s that will be produced from the divergent parental genetics.
I also want to cross an M2 to a line of small-sweet-brown-upright fruited bells, with the goals of increasing the fruit size but otherwise maintain the overall form.
I'd never heard of Putzagold. It sounds pretty.
The variegation in Fish is reportedly very heritable, but I haven't been able to find much detailed information. If you crossed it with a brown jalapeno-type, you should be able to get a plant in the F2s that has fruit which ripen red with brown stripes (or brown with red stripes). It would be a different aesthetic than the Enjoya pepper, but it'd have some of the novelty.
I have Fish pepper, as well as some nice jalapeno types, and some brown types. I can't seem to find any images of a true-brown jalapeno, so that combination may not be available. Getting all of the traits piled into one plant would take a few years... we may have something to keep discussing that would be fitting for the name of this thread.
Don't I know it. I'm in Minnesota. I had to pull them out of my garden and put them under lights to get them to ripen. It would help to get them started much sooner than I did, so I hope to have better luck this year. It would also help to keep the rabbits off of them, which may be trickier. |
Sounds like some interesting projects.
Darren.... Have you seen this brown Jalapeno. It's the only brown skinned that I have seen offered on line? It's called Farmer's Jalapeno aka Potato Skinned Jalapeno. It does look like potato skin for sure. Something different looking.
http://www.tradewindsfruit.com/farme...o-pepper-seeds
I wonder what would happen if you collected pollen from several different types of plants, mixed it all together and then dabbed the mother plant? Is such a thing even possible with pepper pollen?
Anybody happen to know how long pepper pollen is viable and does it have to be refrigerated or just stored in fridge?
Quote:
Originally Posted by ginger2778
There is a Pusztagold Pepper.
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Thanks so much Marsha!
That's how the seed had come labled to me without the "s". Explains why I couldn't find any info on it. Gonna get it changed in my notes and also on Patti's database. Glad you knew its correct name.