Has anyone purposely tried to save seeds from full sized yet still green bell peppers? I know prevalent wisdom is that the pepper should be red ripe to insure viability of seeds, and normally that's what I do.
I've been growing out TGS's Big Early and have an F3 or F4 (have to re-check records) hybrid pepper that is twice the length of a normal bell. But I intend to eat this thing now, instead of letting it get red and leathery. It's just starting to get some red streaks, so I know it's done growing. Unfortunately, the other peppers on the plant are smaller and chances are won't get red ripe before frost.
I'm going to save the stem with core attached and let them air dry naturally. I'll start a large number of it's seeds next spring and see what percentage I get to sprout. If I get 0 -- guess I'll be a believer.
Sometimes I just need to see for myself.
