I planned to get all my sweet and chile peppers down today in the hope of giving them a good start early in the year so I collected them all together:
From the top left I have:
- Cayenne chiles, home-saved seed
- Zitava sweet pepper, to try making paprika
- Chocolate sweet pepper
- Slovakia sweet pepper, a red cone-shaped pepper
- Purple sweet pepper
- Red Corno di Toro sweet pepper
- Yellow Corno di Toro sweet pepper
- Malawi piquante chile, both bought and home-saved seed
- In four small ziplock bags:
- Biquinho red chile
- Cayenne chile — bought, this time
- Khang Starr Lingria, a freebie chile
- Jalapeño chile
- Hungarian Black chile, bought and home-saved seed
I got about halfway through before running out of light so I’ll have to finish the rest tomorrow. It took longer than planned because one of the seed suppliers I used recommends scarifying the seeds first in cold tea. I’m honestly not sure if that’s actually going to achieve anything, but I decided it wouldn’t do any harm so this year I’d give it a go.