Member discussion regarding the methods, varieties and merits of growing tomatoes.
|
|
Thread Tools | Display Modes |
June 26, 2017 | #16 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
|
Mine have been easy as pie, but I've never had issues with any peppers besides bells. Every seed I had germinated.
|
June 30, 2017 | #17 | |
Guest
Posts: n/a
|
Quote:
I grew it last year and it germinated better for me than most, but that's not saying much - so far I suck at growing peppers! Lol, my autocorrect just changed "germinated" to "terminated"! Anyway I didn't get a lot off my two plants but they were my favorites for taste. |
|
June 30, 2017 | #18 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,909
|
My peppers are just fantastic. Never before I have grown them so well.
Good thing about peppers is that there is no definitive harvest time and they won't be spoiled like tomatoes. We have been eating them from very early on in salad, cooking. That is another plus with peppers. They don't have to get red/ripe to be picked and used. The only ones so far that are behind in fruiting are Poblano and Bhut Jalokias. For making powder I have lots n lots of Chinese 5 color, Numex Sunrise , Scotch Bonnet and Cayenne.And of course Alma Paprika. The Almas have now beautiful orange/red color and getting fully red. I have no idea what to do with so much Jalapeno and Fresno. I 'll pickle some I guess.
__________________
Gardeneer Happy Gardening ! |
July 1, 2017 | #19 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
|
I'm growing one pepper, so it's isolated. It is an ornamental and edible sweet pepper, called "Sweet Pickle." It's adorable.
|
July 3, 2017 | #20 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,958
|
For saving seed, the experts tell me to wait until the pepper is very overripe, break/cut it in half and let the seeds dry before removing them from the pepper.
|
July 3, 2017 | #21 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
As a quasi-expert, I say "Humbug." Viable seeds can be had even in unripe peppers, and I see no need to wait until "overripe". Besides, "overripe" usually implies mold.
Letting the seeds dry in place has the benefits of being easier, and prevents knife nicks, but who has the space to dedicate for several days? And in some varieties the bulk of the seeds are on the cross walls. My practice is to seed the peppers I use for eating (almost always ripe) and set the seeds and sometimes the cluster beneath the calyx aside for a day or two, then clean and bag. My germination rates are well over 90%.
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
July 3, 2017 | #22 |
Guest
Posts: n/a
|
That's just the question I came here to ask. I generally pick on the green side to eat, but if offering seeds for trade I think I should let them get ripe(r)?
So depending on how they do, I may have seeds for Ajvarski Anaheim Corno di Toro (red) Cubanelle Friariello Golden Treasure Habanero NuMex Big Jim Poblano Serrano Sweet Banana Tobasco Wisconsin Lakes Perhaps not "exotic" enough if people are looking for the unusual? |
July 3, 2017 | #23 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
There will be unripe seeds in unripe peppers. But there will be unripe seeds in over-ripe peppers, too. Just a better ratio.
I counter this when I select the seeds for sending or planting. Only the fattest, best colored seeds get the honor. Avoid seeds that are smaller than their cousins, and that have a dark germ. (The latter have likely been invaded by mold.)
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
July 3, 2017 | #24 | |
Guest
Posts: n/a
|
Quote:
And thanks for the thread link to the food shows, I'll try to watch those tomorrow! |
|
July 3, 2017 | #25 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
No, no. You can save seeds from molded pods. The good ones will germinate still. In nature pods commonly mold and seeds have been built to survive it. OTOH, if you have the choice, it's easier to deal with the un-infested ones.
We can talk about germination issues (which might really be seed saving or selection issues) in a different thread. But do you select with a magnifying glass? Tells many tales. BTW, Tormato is suggesting 10 count of seeds per bag. Most of the trades that I've participated in, the bag is 20 count, unless the seed is rare. 10 count should be fine for most purposes, but if you have doubts about viability, just jump up to 15 or 20 count, perhaps with a note to over-sow. You'll enjoy the shows.
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
July 3, 2017 | #26 |
Guest
Posts: n/a
|
Very helpful info, and thanks again!
I have trouble with germinating even purchased pepper seeds, not just saved ones. I had thought to include extra seed and will be checking out a lot of pepper threads, meanwhile! Lots to learn, and you're right this isn't the thread for that. Right now, frying up some Friariellos for a very late dinner. Last edited by MdTNGrdner; July 3, 2017 at 08:05 PM. Reason: Clarification |
August 16, 2017 | #27 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,958
|
We can use this thread for peppers and all non-tomato seeds for the swap.
What I have harvested so far... radish- Candela Di Fuoco Purple Plum Some of these seeds likely are crossed with each other, so they will be available for the adventurous. Recommended isolation distances are 1/2 mile for radishes. My distance was 1/2 foot for planting the seed. Actual plants were entwined with each other. |
August 17, 2017 | #28 |
Tomatovillian™
Join Date: Jan 2015
Location: AL
Posts: 1,993
|
|
August 24, 2017 | #29 | |
Guest
Posts: n/a
|
Quote:
Making labels now, so excited! |
|
August 24, 2017 | #30 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,051
|
I hope this is a good thread to raise this question. If not, I apologize. I received a packet of pepper seeds back in 2014 labeled "Sugar Pepper". I didn't grow it until this year, and germination was pretty poor, but I got one plant and it is fantastic. The peppers are big and blocky but also shaped similar to Hatch types with narrowed tips. The green fruit is sweet and no heat, but the flavor is superb. My question here is, what the heck is this pepper? I'd like to know anything anybody knows about Sugar Pepper. Thank you.
|
Thread Tools | |
Display Modes | |
|
|