[Betterhaff]

Well then it may have a wilt. I would move it away from your other peppers or destroy...tough to treat.

Edit: Trash the soil too.

[exploziv]

Tepins are great for making hot vinegar out of them. Just cut the stem with a bit of the peppers but so vinegar can penetrate them and extract the fire. They are moderately hot and don't have much taste and I find no other use for them since they are so full of seeds. i use my hot vinegar in sauces so i don't mind some seeds in there. ofc, they could be strained, but I don't do it.

About that dead plant, I suspect a wilt as well. Lots of water from rain might have made the conditions anaerobic enaugh so the wilt overpowered the plant very easy.

[Green Squall]

^^^I got rid of them. They were pretty far gone.

[Mate Dave]

I planted out today, I cut pallet of fresh dirt 'Real peat free Soil' (Not Store compost ) with various amendments/ameliorants, then planted, Beans,Peas Potato Tomatos, Chilies, Peppers, Courgettes, Achocha, Herbs.. That's about it.. Plan is to no till the pots now and cover crop them and rotate so I have had to get planting plans and a propagation schedule timeline drafted up.. Busy times..

Round 2 of sowing starts in September and I have to sow some salad's progressively for months..

These chillies I have are Perinnial/Biennial depends on the light/temps/fertility.

What do some of you recomend as some chillies I can eat that are not too 'ohhh'??


I done Apache F1 last few seasons and it's boring me, they're a bit hot for dipping and my pizzas.

What sweet peppers are there that ain't bell that have some kick?? (I've done Big Jim's)

I need to buy seeds.. I gotta elevate my Salsa/Marinara garden in diversity..

[Gry]

I grow anihiems, passillias , bells and a couple of the sweet peppers. I grow in containers on the edge of the driveway. The anihiem chiles are not real hot, but they are very good.
I had real good luck saving the seeds from a pack of the mini sweet peppers that sell in the grocery stores, they have become my best producers.

[Betterhaff]

I'm growing anaheims for the table, long red cayennes for spice, and Caribbean red scotch bonnets for the...

These are in the garden, kind of boring this year but it works. I may put a few exotics in pots.

I used to grow Big Jims instead of anaheims but my seeds were old and didn't come up and couldn't find any plants locally. Love those.

[Bluto]

Yep Big Jims, Sandias, Chimayo red are all great peppers for eating. Around here we use them in everything. i.e. apple pie. They are generically called green chiles but it is a huge part of the New Mexican diet. Can be mild to fairly hot. If left in the field they turn red and are ground into a sauce, green they are roasted peeled and chopped. A cheeseburger with chopped green chile is one of the best things ever, or breakfast burritos smothered in red sauce with cheese and onions. damn I'm hungry now...

[RustyShcklfrd]

Thats totally sun burn, I burnt my big bell I had in undierect sunlight for the first month, and in 4 hours in direct outdoor sun, it looked worse than yours.

Hey everybody by the way, I've got green bells, hot thai, red chilli, and serrano. Here the issue im having, I'll try to post a pic later, it started on my red chilli, got small brown dots on shoot tips then on surrounding flowers. I saw a few spots then on my green bell, so Im assuming this is a bacterial spot. I sprayed with copper, so hopefully that'll take care of it. It really doesnt look like an insect thing, but if anybody has any tips or ideas that wiuld be really appreciated. It has been quite wet and chilly for the last week or so.

can also be some deficiency? difficult to say without picture

[RustyShcklfrd]

Yeah ill get that picture up tonight, likely not a def. though, just my opinion, really prime soil, and only 2 of 40 plus plants are showing anything but vigor. Hopefully we can get it pegged with a picture. With talking with a few folks today, im now about 90% sure on bacterial spot.