Chillies and Peppers

Welcome all please feel free to comment or post. I've grown chillies before but never seriously, this year I've decided to dedicate some indoor space to them a small tent and a T5 for lighting. I have been given two Jalapeno plants and one other Ive forgoten the name of, these have been transplanted into 1 gal of Jacks Magic. Last years dried chillies have provided some seeds for this years crop and I have a few of them going on. These are Apache, a good yielding dwarf with semi hot fruit. A dried one picture below.

I also have a packet of mixed Chillies and Peppers on the go. Hungarian Hot Wax, Jalapeno, Red Cherry, Romanian Peppers, and Golden Peppers. All seeds are placed between toilet paper moistened with tap water thats been sitting around for a day or two. Maybe get a small dose of Maxicrop seaweed. The paper goes in a tin then sits on the light, germination occurs over night then continuing over the next week or so.

Good luck.

I'm having shit luck with my jalapeño plants this year...I haven't gotten a single pepper start and the plants are growing damn slow. Been in the ground since mid April.

Thanksfor stopping by SoCal. My garden has taken a hit too with the crap weather, part of the reason why I've decided to take control of these chillies and make sure I get a good harvest!
Here's the germination tin, never fails me. Golden Bell germed overnight, Jalapeno next day...



Group shot

Babies at the bottom away from heat and direct light

Baba Jalapeno poking through

This one is Uncle Bens Apache (topped for four colas)

Untopped Apache

Mainlined Apache

I've just purchase some more seeds, Sweet Romano Peppers and a mixed bag of hot chillies. Looking forward to hopefully getting some Scotch Bonnets and Cayannes. It's freshing to pay next to nothing for seeds.

Nice lookin plants. I gave you some rep. There are no strangers in GARDENING

dannyboy602 said:

Nice lookin plants. I gave you some rep. There are no strangers in GARDENING

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Howdy Danny thanks for stopping in. Thank you too for the kind words and rep. I've rep'd you back for being a gent lol always nice to have support and not trolls. Love you avatar btw, reminds me I need to pic one.

Mini update;
Three Romano pepper seeds have gone in the tin along with a healthy sprinkle of the mixed bag.
ATM I'm just viewing chillies as similar to tomatos and Mary J. Bit of a tropical vine like plant that kind of needs a bit of abuse to get the best out of it. For instance the effects of super cropping is awsome, and apparently if you stress a chilli plant through underwatering when you're near harvest it will produce a hotter chilli.

Interesting. Stress gets you better flavor. Didnt know that.

So my Mrs had a bit of trouble with her op, nothing serious but it sure got me thinking, and motivated. So I've been ticking a whole host of stuff off my things to do list. One was tidy up in a big way, so the tent which is 90cm(width)X60cm(deep)X60cm(height) pretty much 3'X2'X2' is now set up lying down giving me 6 square feet. Whereas pre-tidy it was on end giving me four square feet.


Girls getting a prune and water

A pair of Jalapeno seedlings appear, went to work at 8am with no sign of anything, just compost. Come back four hours later at 12pm and hey presto she's an inch tall wrestling with her seed husk.




A God like figure appeared with a green thumb and removed pesky seed husk haha

Golden Bell and Antohi Romanian Sweet Peppers with a Hungarian Hot Wax all about to rear they little heads.





I've removed all side branches on all of the Apaches as seen below.




The topped Jalapeno next with baby J in the foreground


Thats it folks! Until next time

I've got a few peppers going at the moment, love me some peppers! I did Banana Pepper, Habanero, Scotch Bonnets, Ghost Chili's and then I got two that were labeled Lunchbox Peppers but one has turned out to be a Thai Ornamental that is pretty hot instead of sweet and the other is looking more like a jalapeño but should know for sure in a few more weeks when it matures a bit more. The Ghost Chili has been around with me for a few seasons and produces some of the hottest and best tasting peppers and they become somewhat addicting once you try to eat one, takes me a few hours and a couple of beers, they be hot going in but OMG coming out, now that is the hard part!

They are pretty similar to mj's feeding demands and fit right in. I hope you have as much fun with it as I have been, good luck.

I'm addicted to peppers.

I get Orange Habaneros at the grocery store and the flavor they pack is awesome.

You mentioned scotch bonnets. You should go for Caribbean Reds. Them Habaneros push 450k scoville units.

I didn't know topping could be done with peppers. Makes sense though. I found that my peppers which are in pots, prefer maybe 4 hours direct sunlight, and then indirect light after that. Any more and they wilt.

Heads up them Thai ornamental peppers. I met a neighbor with a few. They wernet even ripe and I took a bite and it blew my lips off. Habaneros are extremely hot to me. But this thai pepper lingers and lingers. Crazy how addicting the heat intensity is. I love it.

Howdy ta2drvn thanks for stopping by with some lovely chilli porn! I bought some organic Habanero seeds today and managed to lose them between buying them and getting home. Gutted I was really looking forward to those. Scotch Bonnets I love hoping I get a couple of these out of my mixed pack. i find them pretty hot, two is enough for a chilli. Cool you've done the Ghost there's some funny vids of peeps on YouTube eating them.

'"hey be hot going in but OMG coming out, now that is the hard part!"

HaHa so true, a co worker once recommended putting toilet roll or baby wipes in the fridge in preperation for the out part. Cant help but think of Jonny Cash Ring if fire right now lol.

MO know what you mean about them being addicting. Last year i had hundreds of sun dried Apache chillis and they went in every thing, even bloody salad. Thanks for sharing your garden and experiences +Rep.

Funny story, I had a few laying out and a guy comes up and asks me about them and once I explained he started talking about how he loves habaneros eats them all the time and such and how he could eat a ghost no problem. I laughed and told told the guy if he ate it I'd give him and 8th of some good bud. He looked at me grabbed a pepper put the whole thing in his mouth, chewed and swallowed said no problem... then beads of sweat came off his forehead, he turned pale and had tears in his eyes and told me it was hotter coming out and it was the hottest thing he could think of and said it hurt! LoL I already knew it would and had no problems giving the guy the bud for the entertainment!

Lol reminds me when some Filipino chefs i worked with dared me to eat what they thought was the hottest chilli in the world. I went to put it in my mouth and one of them snatched it out of my hand and tossed it into the frying pan. He insisted on a thirty second fry, reckoned raw would kill me.

i ate the thing, swallowed it and complained that it wasn't that hot. The three chefs told me to wait, eager looks on all their faces. A tingling spread from my tongue to throat and suddenly it just burst into fire. My head went red, sweat poured off me, and just as I was about to pop through hysterical laughter they pushed a bowl of sugar my way, "eat some, it neutralise the chilli!" They weren't wrong, a few spoonfuls of sugar later and the molten lava in my mouth cooled right off.
Wish I got an 8th of primo as well lol!

azryda420 said:

I didn't know topping could be done with peppers. Makes sense though. I found that my peppers which are in pots, prefer maybe 4 hours direct sunlight, and then indirect light after that. Any more and they wilt.

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Saw a vid on YouTube of a guy saying if you let a chilli grow it naturally grows into a Y. The main stem produces side shoots then splits into two.

He recommends topping below the split to create bushier plants that don't require staking.

The other school of thought is to prune off some of the lower side growth and allow the split to occur.

I have done both to my Apaches and already much prefer the look of the topped ones, think I'll give the others away. There's no room for mistakes or runts in my indoor garden, space is a valuable commodity!

Great tip on the fours hours sun light BTW, thanks for sharing!

PEACE

A little update.

No pics for now because my hard line is down and Im just on my phone.

So far at least one seed of every variety has germinated and all but one has sprouted through the compost surface.

I lent a 4" extraction fan and a desktop fan to a mate for one grow and three grows later he still has em.
Subsequently with the warm weather the three tall plants, two Jalapeño's and one no name are suffering from a bit of leaf curl.
They are also displaying signs of too much nitrogen (overgrown leaves) but seeing as I haven't fed em not much I can do about that for now.

Love the hot peppers as well. Grew out some Butch T variety Scorpions last year. Didn't get a ton of peppers because they ended up spending more time outside than inside under my lights. Hot peppers don't do so hot in the Irish climate. Still had enough for a couple bottles of hot sauce. Those things were screaming hot but I enjoyed the flavor as well. Until my tongue was numb that is.
This year I'm running the world's hottest Trinidad Moruga Scorpion as well as Naglah and Chinese Five Color. The Naglah is a hybrid between two peppers I like so I figured I'd give it a go. I'll throw some pics up here when I get around to taking some. Good luck on everyone's gardens no matter what you choose to grow.

http://youtu.be/L8ip5oGlMfU

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I joined this site so I could gather some info on growing in Coco. Glad to see that there's a few chiliheads in here too! I had Bhuts, Naga's, and a few of the different Scorpions including the ButchT, but unfortunately I was never able to get them to reach their full potential in terms of hotness. That said I'm also growing in Canada. We simply don't have a growing season long enough to be able to get decent pods out of the plants. On top of this I was growing in soil and couldn't get the pots to dry out enough to cause wilt. I'm hoping that a smaller pot of Coco will help solve this while still allowing the plants to reach a decent size.

Unfortunately this year I haven't had any luck getting my Scotch Bonnets to fire. Rot, dead seed and other issues seem to be getting me. I've recently got a few to sprout on my third try and they are now in small pots. If all goes well I'll overwinter them and get them going again next spring. Still have lots of reading to do on Coco.

N

NnthStTrls said:

Love the hot peppers as well. Grew out some Butch T variety Scorpions last year. Didn't get a ton of peppers because they ended up spending more time outside than inside under my lights. Hot peppers don't do so hot in the Irish climate. Still had enough for a couple bottles of hot sauce. Those things were screaming hot but I enjoyed the flavor as well. Until my tongue was numb that is.
This year I'm running the world's hottest Trinidad Moruga Scorpion as well as Naglah and Chinese Five Color. The Naglah is a hybrid between two peppers I like so I figured I'd give it a go. I'll throw some pics up here when I get around to taking some. Good luck on everyone's gardens no matter what you choose to grow.

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Good to hear from you dude. Love the idea of using those Butch T's for hot sauce, my mate had some sauce off the net and it literally melted the skin off my mouth. Refused to stop eating the noodles though, even when I got some sauce in my eye and it felt like my eyeball was melting away. My mate told me to quit and go to the hospital but I soldiered on lol Then ripped a massive bong
Love the sound of your garden this year! I'll be eagerly awaiting your photos, hopefully this heat wave sticks around and we'll all get an awesome season in!
PEACE

NnthStTrls said:

Love the hot peppers as well. Grew out some Butch T variety Scorpions last year. Didn't get a ton of peppers because they ended up spending more time outside than inside under my lights. Hot peppers don't do so hot in the Irish climate. Still had enough for a couple bottles of hot sauce. Those things were screaming hot but I enjoyed the flavor as well. Until my tongue was numb that is.
This year I'm running the world's hottest Trinidad Moruga Scorpion as well as Naglah and Chinese Five Color. The Naglah is a hybrid between two peppers I like so I figured I'd give it a go. I'll throw some pics up here when I get around to taking some. Good luck on everyone's gardens no matter what you choose to grow.

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Hey I just bought some of those chinese 5 color about a foot tall. will they grow OK in a 5 gallon smart pot? And how's the heat with those babies?

I grow chillis every year here and the best tip I can give is to use sulfate of potash once they start to flower, it helps them ripen and enhances their flavor. A tip to ripen them quicker is to pick them just as they start to change colour and put them in a paper bag in your pantry, they'll ripen in a few days. If you start picking them as soon as the first one turns it forces the plant to try and grow and ripen the rest as its a defense mechanism, it thinks it's under attack. Also the hotter the chilli, the hotter the weather it needs to grow fruit. All the jolokias (naga, bhut etc) and Trinidad scorpions needs a minimum of 2 months solid heat over 30-35 degrees centigrade.