nice pics ganja baba!
i planted out all the chilis and sweet peppers this weekend also to my amazement the jalapeños from last year have directly gone into bloom, meaning im going to get some early in the summer
kind of didnt expect the varieties that were overwintered to directly jump into production mode
im trying to decide if i dare to dig out a big overwintered plant or two and take it to a friends place - he would really like to have one big baccatum bush like the aji bubbas i got. i certainly got more than enough for my self with the 5 huge bushes i got.
the ones i thought of digging up have not started flowering yet, but im sure they will soon if i take long to decide.
anybody dug up a year old huge chili bush and moved it ever?
peace all
nice pics ganja baba!
anybody dug up a year old huge chili bush and moved it ever?
peace all
awesome i might try to dig up a plant or two for my mates then.
aji's (baccatums) come in a wide range of sizes. bubba is the biggest of the ones i got. im sure if u top prune them they will spread out sideways more
here in south spain the sun makes them really bushy as the season continues, much bigger than the chinense or annums the bubbas has grown into a hedge, that started of at 1,50m heigth (i cut it down to that last year) and will grow propably even more than last year. very branchy and vigorous. over 3 meter long branches - the trellis is at 2m height and the branches were hanging down to the ground. was funny to water them, having to crawl in under the bush. i had to tie up the branches and add an other trellis further up later in the season. this year i will make one hell of a trellis, since im sure it will get filled anyway. the bubbas are very productive. from 6 plants i was harvesting 2-3 shoppingbags full of nice tasty and hot chilis. it ended up to become my absolute favorite plant.
i hope the aji norteño and the aji crystal are as tasty too
if u like smoked foods like bacon and such, smoking chilies is a treat to use in cooking. the smoking tradicion comes from mexico (chipotle) but is also used here in spain to preserve peppers.. it adds instant BBQ flavour and aroma to anything u sprinkle it on. i think its awesome - also makes great BBQ sauce material..
i smoke the chillis first when they are fresh and juicy, then i dry them in the oven..
just got to say im so stoked for the red rocotos (capsicum pubesence) - i got 9 plants of them and they might grow 5 meter tall each of them!
heres a pic of a red rocoto from the web
isnt it awesome with the black seeds!
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