I just started overwintering peppers last year. Really excited about how much I'm getting out of these plants now. I'm making a shelf system in the back windows to around 50 pepper plants this winter. I'm only experimenting with eight types of pepper but I am on my way to becoming obsessed 😘🥳
i hear ya. i planted my 30 pepper plants in december. they r producing like crazy now. all 10 or my reapers are at least 5 foot tall with countless pods. it will be a crying shame to let it all go in the next month or 2 just to have to start all over again in a few months
@@Killswitchpulla Crikey. Where do you live? The sun? Im in the UK and my reaper is barely 2 feet. A few pods but nothing like that. Even my Jalapeños are still flowers.
@@aussiejeff2729 Laurel Mountains in Pennsylvania. I planted my seeds for my super hots back in december. used grow lights, transferred to larger pots etc. I never took them outside until May. i started hardening them off middle of may. other than that, i pruned and removed flowers the first few months to promote growth. but my ghosts r only a little over 3 feet tall. i didn’t start my jalapeño seeds til march cuz they grow much faster. the hot peppers grow really slow and the pods ripen very slow too
Where I live the last frost date is usually in November. So in October I start taking out unproductive plants and moving in-ground plants into areas I can more easily cover them, moving smaller ones into pots. For temperatures down to about 28F, (around -2C) covering with thin plastic is usually enough to protect them; mature plants can often survive 30F (-1C) on their own. If I get caught with a really bad freeze coming, I'll cut off whole branches that have peppers on them and put them into a watering can indoors. They will continue to ripen for weeks, much better than they would if picked.
Silly me planted 12 thai chilies and they are starting to ripen. Literally 1000+ peppers. My plan is to put into a freezer bag till I have enough to make a hot sauce. Not counting the few a day I just eat because, well, that's the fun part. Eat a chili, followed by a caramel or chocolate, then a sip of wiskey. Try it.
i love your timing on vids. Releasing the right info just before that info is needed but still with time to spare 👍 Also wanted to say a big THANK YOU! This year was my first year growing anything (got given Anaheim Pepper seedlings) and i managed to get over 30 peppers from 2 plants so far with your advice and info! i genuinely don't think i could have done it without you so again Thank You! I hope to see many more peppers come in through the end of the season :D
Hey, we have a ton of Anaheim peppers, also. What are you doing with all of yours? I have no clue how to cook with peppers, but I did the same thing as you & planted maybe 24 pepper plants without a plan for what to do with them. LOL
Fully mature peppers are generally more flavorful pop with color. So heck yes, I prefer to pick most of my peppers fully ripe as well. With that said, my variegated Poblano types are stunning when green and white or green and yellow striped. Colors often transition into beautiful oranges, yellows, and even purples with stripes and sometimes multiple colors at once... so much depends on the peppers genetics. Thanks for sharing as usual my friend. You are spot on as usual.
I did 12 chili varieties this year and was watching this channel and was like, "yo, you haven't scraped the surface of varieties." thanks for the fun content, I'll try to up my game next year.
Honestly, sometimes I wish we kept it to 12 varieties per year, it can get overwhelming..but definitely good to branch out and try new things every season! Keeps the hobby exciting :)
Candlefire Okra is so beautiful it's almost an ornamental. The flowers open up to something spectacular you'd expect to see in a floral arrangement. The only issue is the beautiful bright red color on the Okra is very fragile and vanishes with cooking and even putting it in the fridge destroys the color.
5:53 Yes, I never water for up to a week before picking peppers or tomatoes. The flavor is greatly enhanced! Proven over several years. I can't notice any difference on other vegetables although local farmers say that they won't water for up to two weeks before harvesting sweet corn which I don't grow.
Shirley... I live in CANADA and just harvested 16!! a few more too grow yet! I grow in pots so they can maximize their SUN exposure! I do nothing special just lots of conversation & music! Don’t give up cause of this Canada geek can grow..So can You! (and by the way these papers are from 1 pepper that I dried over the winter) Keep up with The Geeks they ROCK PEPPERS!!! 🥰
Currently harvesting one of my Moruga scorpions in the north east of England. Plant has about 25 fruits on with some turning red. Grown from seed in Jan, 5ft tall now!
I would love a video on some ideas of what to do with the peppers rather than just eating them. I have waaaaay more than I can just eat so looking forward to that. Love the channel, thanks. Cheers from Cleveland, OH
Last year I had a couple of stubborn Cream Fantasy peppers that absolutely refused to ripen. I plucked them off the plant and threw them into an airtight container with a ripe banana. The ethylene gas given off the banana definitely ripened the peppers right up!
Thanks for another high-quality video! I like to keep peppers in the refrigerator once fully ripe in an unsealed plastic bag -- given how many varieties I grow, I have 3 bags, labeled "mild", "medium", and "hot". Refrigeration lets fresh peppers stay good for weeks rather than days. If they start getting soft they must be eaten or frozen.
Me and my wife tried water stressing our habaneros , and we didn't notice much difference in heat but did notice a slightly sweeter note to them then other habaneros we have grown
You guys always have exactly what I need! I haven't got any peppers ripening yet unfortunately but hopefully that will start to happen soon. They're in pots so I'll definitely be repeating the spring's in-out-routine. Otherwise I'll just have to eat them green - oh well!
In a previous bumper crop jalapeno year, every time a pepper ripened I picked it and froze it whole. I kept adding peppers until I had enough for a good batch. It seemed to work very well. Yes, they were a little soft when thawed but they were being fermented so worked just fine.
I don't really want to wait too long to enjoy peppers so have been eating my Serrano Peppers green as soon as they get decent size. I haven't touched the Cayenne or Mad Hatter as those varieties really need to go ripe to red for best taste. The Bonnie Plants Serrano seems extremely productive, and picking the green ones has helped increase production. But at some point I want to let the peppers turn red and am wondering where the stopping point is to let the plant start to focus on ripening as opposed to new peppers. The super humidity and heat of July seems to have stopped a bunch of other pepper plants and tomatoes from producing new fruit, but the Serrano has been going along pretty well. I like those 20-50K Scoville varieties, the others are just too hot.
Thanks! I am in VT and my lemon jalapeños just haven’t started to turn yellow - but they are getting black. Same with my cayennes. It’s been so rainy- but I will stay patient….
I'm in GA and I have a full bush of cayenne but not a single one has turned red, a handful are getting darker. The real downside being they are planted in the ground and the house is going on the market in a week or so...
I tried my cayenne in a bag with apples and another with tomatoes. The peppers didn't ripen at all. I also had put some on the window sill to get sunlight, those peppers ripened over the course of a week.
I had a branch break off a Cayenne last October and cut it at a 45 degree angle and put it in a glass of water in my kitchen and most of the peppers turned red after a few weeks.
Yeah it's also really fun to go out to the garden and see the changes, after hornworms have demolished half of all your plants(sarcasm). On another note, I am super excited to see your experiments.
Does anyone know if I have 3 chilies now on my Fresno Is that going to be it for the year/ season? Any help would be great I’m new to the game as a 36yr old dude. But I love it! I live in the Ca foothill btw
No way! Pick them when they're ready and you should get another round of fruits. As long as it isn't too hot there in CA, our peppers seem to produce best when it cools off a bit (night temps down into the 60s)
@@PepperGeek kick ass thanks much! Yea it’s pretty warm here holding a 100 mostly for the last couple weeks and the forecast holds the same. Thanks for being such a big channel and still talking to ppl. Thanks much.
So I am growing banana peppers and jalapeños along with Anaheim and cayenne. I’m in central coast California, My peppers do not seem to have much flavor. Even the banana peppers. The plants are full and thriving. I have bought the fertilizers you suggested. Any ideas of what I am doing wrong? Banana peppers are 4 inches + long They have not turned any shade of red fir the jalapeños or banana peppers but they are so big..
I got my turkish pepper started late this year and I have a bunch of growing and fully grown (not ripe) pods that I want to make sure that they ripen. Should I pick new flowers off the plants just to make sure that they can focus the energy into the growing pods? My first frost night should be somewhere in late September.
They should naturally keep focus on the existing peppers, so there is no need to pluck additional flowers. Those will naturally fall off the plant if it doesn't have any extra energy to develop them
I was always told the shape of Jalapenos shows how hot they are. Rounder less hot and pointier more hot. That was from a guy who worked a commercial farm. It always seemed to hold true, but could have been in my head. LOL
Great video. Could you please tell me how do I know when to pick the jalapeños when they’re green but also spicy. I’ve been told one way to tell is when there’s a white line straight down the sides of them or dark lines down the size of them. And I was also told that if the jalapeño skin is smooth the peppers are not hot or spicy. Could you please clear this up for me thank you
Well, those likes are called 'corking' and they can be a good indicator that a pepper can be picked, but it doesn't necessarily correlate with heat. Some jalapeno types simply have more corking, while others are completely smooth. It is genetics, not heat-related
I question whether peppers lower on the plant are going to be hotter than the ones higher up. Peppers on the same plant can vary in heat level so maybe it is a coincidence that lower peppers where hotter? I'll be curious to see what you find. As far as ripening after picking, I picked a Fatalii that had some green on it, I didn't see it as the green was facing away from me otherwise I'd have kept it on the plant. It's been in the fridge week and it has not ripened more. Maybe the cold slowed down any ripening? Normally I wouldn't pick any pods that aren't fully colored.
Yes - temperature plays a role in ripening. We leave our half-ripened peppers on a windowsill where it is very warm. Can't wait to find out about the heat levels too, though it will be more anecdotal than scientific for now..
@pepper geek Hi. Could you please tell me the name of the pepper you are holding in your hand at 20th second of the video? I have the same at home, but I struggle with identifying them. Thanks a lot.
This is my first year to grow peppers other than bell and jalapeno. My question is about my paprika peppers. I want to dry them for seasoning, they are beautiful, do I wait for them to get red?
i stress mine by keeping them in to small pots for a long time before i plant em in bigger pots and i withold on watering regurarly. my antep ahi dolmas are freaking superhots.
Hello pepper geek, thanks for the useful info. My jalapeno peppers go from green to dark green but never black or red. Do I have a jalapeno plant that doesn't turn colors like that? It gets about 3-3.5" and can get pretty thick. Thanks.
@@PepperGeek Thanks! It's funny, shortly after I asked that question, I noticed one of my jalapeno peppers did turn red. There are a few more turning that color on my plant. I appreciate your reply!
I have a Carolina reaper with 25 peppers on it at least. Should I pick some of the small green ones so a few can get bigger faster? or just try to let all of them mature?
Hi, just wanted to say I love the videos and I’ve learned a lot from you guys in my first year growing peppers. I have a question regarding a topic I can’t seem to find enough info on. I have Carolina Reaper plants growing with a lot of fruit on them. Is a Green to blackish/purple transition normal? Or should I be worried about a disease of sorts?
Thanks for watching! The purplish on early fruits is usually a sign of sun exposure - sometimes the unshaded fruits will show some purple streaks before the peppers actually ripen.
santaka might be my favourite pepper to pick fresh and eat a couple w dinner. perfect heat profile without insane burn. Been growing a few of these every year and have seen the fruit grow upright as well as hang down.. seeds from same bag year to year. any reason why?
I started 2 Fresnos from seeds, one plant’s peppers are pointing down but the other plant has pods pointing up and seem darker green? Any theories? Seeds came from store bought fresnos last year. I plan on harvesting my jalapeños when (and if) they crack, my habs, ghosts and fresnos will be left on until full coloration.
I have my pepper plants prity close to each other. I want to save the seeds But i dont really want a crossbreed. Should i wait till next year and overwinter them, or should i just gamble and save them anyways?
If you are concerned with crossing, there is definitely a chance with nearby plants - only way to be sure is to isolate the flowers with cheesecloth or paint strainer fabric before they bloom
I have some of the same issue -- I save seeds often so I want to have some control over crossing. In particular I don't want to accidentally have a pepper that is not supposed to have any heat turn out to be hot. My main solution is to plant similar categories of peppers in the same bed, and have buffers of non-crossing pepper species or other vegetables in between. Of course, that has to be planned in advance, and I don't mind crosses within a category (some such crosses have turned out to be very nice).
You've said that you want to keep your pepper plants away from each other so they don't affect each other. How do you handle having so many varieties, without them pollinating each other? I would love to grow like 20 different types of peppers, it just seems like a huge hassle to have them spread out all over the property, making a new planter for each one, so I'm curious how you do it, if you don't mind.
We don't worry about cross pollination unless we want to save seeds for the same varieties. If you want to isolate some plants for seed saving, you can use a simple mesh bag (like paint strainer material) or cheese cloth to isolate parts of the plant before flowers bloom.
One experiment i am running this year (indoor) is something i was told by a chilli grower i met in mexico. He said that if you root bind a larger chilli plant in a smaller container than it should be in - for e.g. a ghost in a 2L pot. - then the chillis can be exponentially hotter than one being left to grow to its full size in a correct size container. Any thoughts?
Interesting..we have some tiny plants with superhots that seem about the same heat, but we'll have to find a way to actually test heat level accurately
@@PepperGeek if you find a way without using a mass-spectrometer or hplc (high performance liquid chromatography) let me know pal haha. Been looking for a way to check my pods for a reasonable price but no luck yet. Lol
I've always heard that early peppers, mid-season peppers, and late peppers are hotter or milder according to when they are picked. That might be an interesting experiment, but I don't see how you could do it.
Nick Simpson of Simpson seeds believes capsicum is a product of defense. So by roughing the plant daily it should increase the capsicum produced. He is currently experimenting with this himself.
bruh, i have almost no peppers fruiting. my reaper has one solid pepper and my scorpion has a few tiny peppers coming in. i have a group of chinese 5-color plants that are now coming off of the cream color and entering into the middle stage of maturation. it's crazy that the chinese 5-color fruited significantly more than the three "super-hots" that i have growing because the superhots were properly grown early on. the 5-color plants were never fertilized and stunted very early on, but i have at least 10 beautiful fruits growing on each 5-color plant.
great channel guys, could you please tell me what red pepper is being held at 5:52? I bought a plant at Lowes marked as Carolina reaper but what I got look EXACTLY like the red one your holding. They are VIOLENTLY HOT!!! LOL
That looks like a Ghost. Reaper has Ghost ancestry and the variety may not be stable. On the other hand Bonnie Plants at Lowes are from local growers who do make mistakes as my Ichiban Eggplant from Lowes turned out to be just a plain black beauty, which I already had two plants so now have way more black beauty than planned.
There are many, many factors influencing the pungency of peppers. Growing temperature/heat stress is definitely one of those, but with so many variables, a fair comparison is very difficult
Can you please make a video where you only use human urine as nutrients for your chili plants :) i have done that in norway and it works amazing :) i mix 1:20 on small plants and 1 :10 on bigger plants :)
Hm, well it can depend on light exposure - more sunlight will help the pods get to a proper size. Or, try another jalapeno variety. There are so many types out there, some are huge and some are pretty small
I kinda doubt picking peppers helps the remaining peppers ripen faster... I think it's just by the time the peppers are large enough to pick at any ripeness they're much closer to ripening anyways and it feels faster.
For the life of me, I can't grow peppers. I've been gardening for 30 years and I only had one good year of peppers. The plants don't GROW. They stay small and so do the peppers. Lots of rabbit manure and compost at planting time and mulched with shredded leaves. My jalepenos are about a foot tall and have little half inch peppers on them. So disappointed AGAIN.
Peppers with corking are generally fully ripe. But only a few kinds of peppers ever show corking, such as certain jalapeno variants. There are many much hotter varieties that never have corking.
@@davidniemi6553 i mean within a variety. Clearly a bhut jolokia is hotter than a corked jalapeño. What i heard is that a corked jalapeño is hotter than a jalapeño without corking.
You're correct, for the subset of jalapeños that are prone to corking. Some jalapeño variants do not show corking no matter how ripe they are. Also -- some turn red more readily than others, so you have to get to know your specific variety.
Not this year, we grew a couple of plants last year though, great peppers! I think you might be referring to our "Yellow Serrano LotaLutein" plant at 1:12
I've grown Bulgarian Carrot for a few years, along with the very similar Burpee "Tequila Sunrise" which is less prone to splitting. Quite hot and a very small plant. I just recently realized that my "Chisel" hybrid pepper is half Fish and half Bulgarian Carrot (one of the Chisel bushes had peppers that ripened to a golden orange color instead of red, while a few have ended up looking like a Fish Pepper, and most of the bushes had at least a little variegation on their leaves. So the parentage is now clear).
you forgot to mention: don't wait til the frost to harvest. A frost is fhe end of the plant and all its fruit. frozen then thawed peppers on a plant are no good
I just started overwintering peppers last year. Really excited about how much I'm getting out of these plants now. I'm making a shelf system in the back windows to around 50 pepper plants this winter. I'm only experimenting with eight types of pepper but I am on my way to becoming obsessed 😘🥳
You ain't alone. 25 in my garden and already gave 20 away. 🙄
i hear ya. i planted my 30 pepper plants in december. they r producing like crazy now. all 10 or my reapers are at least 5 foot tall with countless pods. it will be a crying shame to let it all go in the next month or 2 just to have to start all over again in a few months
@@Killswitchpulla Crikey. Where do you live? The sun?
Im in the UK and my reaper is barely 2 feet. A few pods but nothing like that. Even my Jalapeños are still flowers.
@@aussiejeff2729 Laurel Mountains in Pennsylvania. I planted my seeds for my super hots back in december. used grow lights, transferred to larger pots etc. I never took them outside until May. i started hardening them off middle of may. other than that, i pruned and removed flowers the first few months to promote growth. but my ghosts r only a little over 3 feet tall. i didn’t start my jalapeño seeds til march cuz they grow much faster. the hot peppers grow really slow and the pods ripen very slow too
@@Killswitchpulla Good to know. I did pretty much the same thing. I guess UK climate isn't as favourable.
Where I live the last frost date is usually in November. So in October I start taking out unproductive plants and moving in-ground plants into areas I can more easily cover them, moving smaller ones into pots. For temperatures down to about 28F, (around -2C) covering with thin plastic is usually enough to protect them; mature plants can often survive 30F (-1C) on their own.
If I get caught with a really bad freeze coming, I'll cut off whole branches that have peppers on them and put them into a watering can indoors. They will continue to ripen for weeks, much better than they would if picked.
Silly me planted 12 thai chilies and they are starting to ripen. Literally 1000+ peppers. My plan is to put into a freezer bag till I have enough to make a hot sauce. Not counting the few a day I just eat because, well, that's the fun part. Eat a chili, followed by a caramel or chocolate, then a sip of wiskey. Try it.
Thank you for all this valuable info, favorite pepper duo!
i love your timing on vids. Releasing the right info just before that info is needed but still with time to spare 👍
Also wanted to say a big THANK YOU! This year was my first year growing anything (got given Anaheim Pepper seedlings) and i managed to get over 30 peppers from 2 plants so far with your advice and info! i genuinely don't think i could have done it without you so again Thank You!
I hope to see many more peppers come in through the end of the season :D
Hey, we have a ton of Anaheim peppers, also. What are you doing with all of yours? I have no clue how to cook with peppers, but I did the same thing as you & planted maybe 24 pepper plants without a plan for what to do with them. LOL
Fully mature peppers are generally more flavorful pop with color. So heck yes, I prefer to pick most of my peppers fully ripe as well. With that said, my variegated Poblano types are stunning when green and white or green and yellow striped. Colors often transition into beautiful oranges, yellows, and even purples with stripes and sometimes multiple colors at once... so much depends on the peppers genetics. Thanks for sharing as usual my friend. You are spot on as usual.
I did 12 chili varieties this year and was watching this channel and was like, "yo, you haven't scraped the surface of varieties." thanks for the fun content, I'll try to up my game next year.
Honestly, sometimes I wish we kept it to 12 varieties per year, it can get overwhelming..but definitely good to branch out and try new things every season! Keeps the hobby exciting :)
Thanks guys! God bless y'all.
Peppers are the most beautiful plants, imo. My jalapenos look bonsai-ish
Candlefire Okra is so beautiful it's almost an ornamental. The flowers open up to something spectacular you'd expect to see in a floral arrangement. The only issue is the beautiful bright red color on the Okra is very fragile and vanishes with cooking and even putting it in the fridge destroys the color.
5:53 Yes, I never water for up to a week before picking peppers or tomatoes. The flavor is greatly enhanced! Proven over several years. I can't notice any difference on other vegetables although local farmers say that they won't water for up to two weeks before harvesting sweet corn which I don't grow.
Shirley...
I live in CANADA and just harvested 16!! a few more too grow yet! I grow in pots so they can maximize their SUN exposure!
I do nothing special just lots of conversation & music! Don’t give up cause of this Canada geek can grow..So can You!
(and by the way these papers are from 1 pepper that I dried over the winter) Keep up with The Geeks they ROCK PEPPERS!!! 🥰
What I tend to do after harvesting peppers is to rub my eyes immediately after. 🌶 👁
it is tears of joy ;)
The area around my finger nails tingles from watching these videos
🤣😂🤣
😂😂
Currently harvesting one of my Moruga scorpions in the north east of England. Plant has about 25 fruits on with some turning red. Grown from seed in Jan, 5ft tall now!
Awesome, congrats!
Love the look of corking
Thanks for all the great tips and tricks. I love my peppers I’ve got about 20 different varieties going this year.
That sounds awesome!
I would love a video on some ideas of what to do with the peppers rather than just eating them. I have waaaaay more than I can just eat so looking forward to that. Love the channel, thanks. Cheers from Cleveland, OH
Funny, I was just thinking the same thing about hot peppers.
Chilichump has a bunch of videos on uses for peppers :)
@@juliaf_ Thanks!
We have some storage method and recipe videos coming up SOON!
Last year I had a couple of stubborn Cream Fantasy peppers that absolutely refused to ripen. I plucked them off the plant and threw them into an airtight container with a ripe banana. The ethylene gas given off the banana definitely ripened the peppers right up!
Thanks for another high-quality video! I like to keep peppers in the refrigerator once fully ripe in an unsealed plastic bag -- given how many varieties I grow, I have 3 bags, labeled "mild", "medium", and "hot". Refrigeration lets fresh peppers stay good for weeks rather than days. If they start getting soft they must be eaten or frozen.
Looking forward to the pepper tests!good video.
Love your advice!!! First year of growing!!! I have done so much better than I ever imagined! Thank you:)
Great job! Glad we've been helpful :)
Great video! I'm growing apocalypse peppers right now and they starting to ripen! Thanks! 😁
Nice, good luck..be careful!
Me and my wife tried water stressing our habaneros , and we didn't notice much difference in heat but did notice a slightly sweeter note to them then other habaneros we have grown
You guys always have exactly what I need! I haven't got any peppers ripening yet unfortunately but hopefully that will start to happen soon. They're in pots so I'll definitely be repeating the spring's in-out-routine. Otherwise I'll just have to eat them green - oh well!
Having seven hot pepper plants growing in pots sure brings in plenty of hot spice!! Thank you, Pepper Geekers!! Lol
I'm in southeast Missouri first time pepper grower my hot plants are just starting to flower, had me wondering been on top of watering and fertilizer
In a previous bumper crop jalapeno year, every time a pepper ripened I picked it and froze it whole. I kept adding peppers until I had enough for a good batch. It seemed to work very well. Yes, they were a little soft when thawed but they were being fermented so worked just fine.
Sorry. For making hot sauce.
This was exactly what I needed at the right time. Thank you!
Thanks for the information my friends! 🤙🏾🌶🔥
I don't really want to wait too long to enjoy peppers so have been eating my Serrano Peppers green as soon as they get decent size. I haven't touched the Cayenne or Mad Hatter as those varieties really need to go ripe to red for best taste. The Bonnie Plants Serrano seems extremely productive, and picking the green ones has helped increase production. But at some point I want to let the peppers turn red and am wondering where the stopping point is to let the plant start to focus on ripening as opposed to new peppers. The super humidity and heat of July seems to have stopped a bunch of other pepper plants and tomatoes from producing new fruit, but the Serrano has been going along pretty well. I like those 20-50K Scoville varieties, the others are just too hot.
I'm really enjoying your channels.
Can you make a video about overwintering ? Would be very interesting. Lots of greetings 👍🏼👍🏼
Love yr videos was thinking tho it should be called pepper geeks cuz yr wife is also pepper crazy !! Much love 😻😻
Thanks! I am in VT and my lemon jalapeños just haven’t started to turn yellow - but they are getting black. Same with my cayennes. It’s been so rainy- but I will stay patient….
I'm in GA and I have a full bush of cayenne but not a single one has turned red, a handful are getting darker. The real downside being they are planted in the ground and the house is going on the market in a week or so...
Finally, I've been waiting for this! Thanks!
Niice! My super chili, sweet banana, and ghost peppers exploded this year :)
Sounds great, congrats :)
I got back from Vaca and I had over 200 peppers that had ripen!!
Thanks guys for the video
I forced a bunch of my peppers to ripen last year, in a plastic bag with a banana. Worked perfectly
I tried my cayenne in a bag with apples and another with tomatoes. The peppers didn't ripen at all. I also had put some on the window sill to get sunlight, those peppers ripened over the course of a week.
I had a branch break off a Cayenne last October and cut it at a 45 degree angle and put it in a glass of water in my kitchen and most of the peppers turned red after a few weeks.
This is a very interesting method...have to try it!
@@Nightowl2548 Very interesting! Might give this a try at the end of the season.
Yeah it's also really fun to go out to the garden and see the changes, after hornworms have demolished half of all your plants(sarcasm). On another note, I am super excited to see your experiments.
Definitely not fun when things change for the worse haha
Does anyone know if
I have 3 chilies now on my Fresno
Is that going to be it for the year/ season?
Any help would be great
I’m new to the game as a 36yr old dude. But I love it!
I live in the Ca foothill btw
No way! Pick them when they're ready and you should get another round of fruits. As long as it isn't too hot there in CA, our peppers seem to produce best when it cools off a bit (night temps down into the 60s)
@@PepperGeek kick ass thanks much!
Yea it’s pretty warm here holding a 100 mostly for the last couple weeks and the forecast holds the same.
Thanks for being such a big channel and still talking to ppl.
Thanks much.
I love you guys, and your videos are so informative, thank you!
So I am growing banana peppers and jalapeños along with Anaheim and cayenne. I’m in central coast California, My peppers do not seem to have much flavor. Even the banana peppers. The plants are full and thriving. I have bought the fertilizers you suggested.
Any ideas of what I am doing wrong? Banana peppers are 4 inches + long
They have not turned any shade of red fir the jalapeños or banana peppers but they are so big..
I got my turkish pepper started late this year and I have a bunch of growing and fully grown (not ripe) pods that I want to make sure that they ripen. Should I pick new flowers off the plants just to make sure that they can focus the energy into the growing pods? My first frost night should be somewhere in late September.
They should naturally keep focus on the existing peppers, so there is no need to pluck additional flowers. Those will naturally fall off the plant if it doesn't have any extra energy to develop them
I was always told the shape of Jalapenos shows how hot they are. Rounder less hot and pointier more hot. That was from a guy who worked a commercial farm. It always seemed to hold true, but could have been in my head. LOL
Great video. Could you please tell me how do I know when to pick the jalapeños when they’re green but also spicy. I’ve been told one way to tell is when there’s a white line straight down the sides of them or dark lines down the size of them. And I was also told that if the jalapeño skin is smooth the peppers are not hot or spicy. Could you please clear this up for me thank you
Well, those likes are called 'corking' and they can be a good indicator that a pepper can be picked, but it doesn't necessarily correlate with heat. Some jalapeno types simply have more corking, while others are completely smooth. It is genetics, not heat-related
I question whether peppers lower on the plant are going to be hotter than the ones higher up. Peppers on the same plant can vary in heat level so maybe it is a coincidence that lower peppers where hotter? I'll be curious to see what you find.
As far as ripening after picking, I picked a Fatalii that had some green on it, I didn't see it as the green was facing away from me otherwise I'd have kept it on the plant. It's been in the fridge week and it has not ripened more. Maybe the cold slowed down any ripening? Normally I wouldn't pick any pods that aren't fully colored.
Yes - temperature plays a role in ripening. We leave our half-ripened peppers on a windowsill where it is very warm. Can't wait to find out about the heat levels too, though it will be more anecdotal than scientific for now..
Hey, what pepper did you show at 20 seconds? I have the same one, but don't know what it is... But it has a normal Heat and wonderfully smoky aroma.
You guys are like the “Bob Ross” of peppers! Hmm maybe dating myself lol
What a compliment! 😃 thanks!
@pepper geek Hi. Could you please tell me the name of the pepper you are holding in your hand at 20th second of the video? I have the same at home, but I struggle with identifying them. Thanks a lot.
Looking for a recipe for a simple sweet hot pepper loose jam. Thank you
I have a question there are multiple other channels that say ethlean is the primary gas for nightshade to ripen and mature
This is my first year to grow peppers other than bell and jalapeno. My question is about my paprika peppers. I want to dry them for seasoning, they are beautiful, do I wait for them to get red?
Yes, they should turn from green to red - wait it out if you have enough season left!
i stress mine by keeping them in to small pots for a long time before i plant em in bigger pots and i withold on watering regurarly. my antep ahi dolmas are freaking superhots.
Hello pepper geek, thanks for the useful info. My jalapeno peppers go from green to dark green but never black or red. Do I have a jalapeno plant that doesn't turn colors like that? It gets about 3-3.5" and can get pretty thick. Thanks.
They will eventually turn - just give them more time! However, nothing wrong with picking a green jalapeno
@@PepperGeek Thanks! It's funny, shortly after I asked that question, I noticed one of my jalapeno peppers did turn red. There are a few more turning that color on my plant. I appreciate your reply!
I have a Carolina reaper with 25 peppers on it at least. Should I pick some of the small green ones so a few can get bigger faster? or just try to let all of them mature?
I would leave them all if I were you...you can always do things to extend the growing season if it starts to get too cold
I herd epson salt makes fruit bigger and more tasty, I wonder if it would make a pepper more spicy?????
Hi, just wanted to say I love the videos and I’ve learned a lot from you guys in my first year growing peppers.
I have a question regarding a topic I can’t seem to find enough info on. I have Carolina Reaper plants growing with a lot of fruit on them. Is a Green to blackish/purple transition normal? Or should I be worried about a disease of sorts?
Thanks for watching! The purplish on early fruits is usually a sign of sun exposure - sometimes the unshaded fruits will show some purple streaks before the peppers actually ripen.
santaka might be my favourite pepper to pick fresh and eat a couple w dinner. perfect heat profile without insane burn. Been growing a few of these every year and have seen the fruit grow upright as well as hang down.. seeds from same bag year to year. any reason why?
Hm, not sure! Seems like maybe it is an unstable seed source? The peppers on our plant haven't been heavy enough to droop
Very helpful
My gummy bear molds just showed up from Amazon the other day, now I just need ripe peppers
If you have a red bell pepper plant can you pick and eat them when green ?
I started 2 Fresnos from seeds, one plant’s peppers are pointing down but the other plant has pods pointing up and seem darker green? Any theories? Seeds came from store bought fresnos last year. I plan on harvesting my jalapeños when (and if) they crack, my habs, ghosts and fresnos will be left on until full coloration.
I bought 1 from Home Depot last year & it sucked! Not even hot more like sweet pepper 🤦♂️
I have my pepper plants prity close to each other. I want to save the seeds But i dont really want a crossbreed. Should i wait till next year and overwinter them, or should i just gamble and save them anyways?
If you are concerned with crossing, there is definitely a chance with nearby plants - only way to be sure is to isolate the flowers with cheesecloth or paint strainer fabric before they bloom
@@PepperGeek thank you so much for the advice! I think i will save them and see what thay turn in to next year😂
I have some of the same issue -- I save seeds often so I want to have some control over crossing. In particular I don't want to accidentally have a pepper that is not supposed to have any heat turn out to be hot. My main solution is to plant similar categories of peppers in the same bed, and have buffers of non-crossing pepper species or other vegetables in between. Of course, that has to be planned in advance, and I don't mind crosses within a category (some such crosses have turned out to be very nice).
I'd be more interested in making very hot peppers less spicy to be able to taste them :D
You've said that you want to keep your pepper plants away from each other so they don't affect each other. How do you handle having so many varieties, without them pollinating each other? I would love to grow like 20 different types of peppers, it just seems like a huge hassle to have them spread out all over the property, making a new planter for each one, so I'm curious how you do it, if you don't mind.
We don't worry about cross pollination unless we want to save seeds for the same varieties. If you want to isolate some plants for seed saving, you can use a simple mesh bag (like paint strainer material) or cheese cloth to isolate parts of the plant before flowers bloom.
One experiment i am running this year (indoor) is something i was told by a chilli grower i met in mexico. He said that if you root bind a larger chilli plant in a smaller container than it should be in - for e.g. a ghost in a 2L pot. - then the chillis can be exponentially hotter than one being left to grow to its full size in a correct size container. Any thoughts?
Interesting..we have some tiny plants with superhots that seem about the same heat, but we'll have to find a way to actually test heat level accurately
@@PepperGeek if you find a way without using a mass-spectrometer or hplc (high performance liquid chromatography) let me know pal haha. Been looking for a way to check my pods for a reasonable price but no luck yet. Lol
peppers are candy!
I've always heard that early peppers, mid-season peppers, and late peppers are hotter or milder according to when they are picked. That might be an interesting experiment, but I don't see how you could do it.
Yeah, the problem is with capsaicin testing for a definitive heat level...wish we could do this at home!
Nick Simpson of Simpson seeds believes capsicum is a product of defense. So by roughing the plant daily it should increase the capsicum produced. He is currently experimenting with this himself.
Roughing? Interesting...
@@PepperGeek he would nip a leaf or shake the plant like it would if an animal was trying to feed from it.
bruh, i have almost no peppers fruiting. my reaper has one solid pepper and my scorpion has a few tiny peppers coming in. i have a group of chinese 5-color plants that are now coming off of the cream color and entering into the middle stage of maturation. it's crazy that the chinese 5-color fruited significantly more than the three "super-hots" that i have growing because the superhots were properly grown early on. the 5-color plants were never fertilized and stunted very early on, but i have at least 10 beautiful fruits growing on each 5-color plant.
Superhots take longer to fruit. Be patient.
New England? I'm in NH. You? I've never heard you say where you are
Connecticut !
I already Subscribe to the Geeky garden!
Thanks :D
@@PepperGeek can you check your dm is Dm you on Instagram.
Jk_gardening_ (Jaykay garden)
great channel guys, could you please tell me what red pepper is being held at 5:52? I bought a plant at Lowes marked as Carolina reaper but what I got look EXACTLY like the red one your holding. They are VIOLENTLY HOT!!! LOL
That looks like a Ghost. Reaper has Ghost ancestry and the variety may not be stable. On the other hand Bonnie Plants at Lowes are from local growers who do make mistakes as my Ichiban Eggplant from Lowes turned out to be just a plain black beauty, which I already had two plants so now have way more black beauty than planned.
Left is 'Death Spiral" and right is "olive nagabrain"
I've heard that ghost chilis in the hotter parts of India tend to be spicier than in the less hot parts.
There are many, many factors influencing the pungency of peppers. Growing temperature/heat stress is definitely one of those, but with so many variables, a fair comparison is very difficult
My scotch bonnet plant is only flowering no peppers yet?
I heard of putting Epsom salts we'll make the peppers hotter
Been doing this with my ghost and reaper plant. Hopefully it's true.
I think you forgot to put the link in the description for the other video
I pick many of my Serranos and jalapeños when they start to turn color and they continue to ripen on the kitchen counter.
if u guys both do every video like this isn't it time to change it to Pepper "Geeks?" lol
You're not the first to recommend this 😅
I hear using coffee grounds for. Fertilizer can make the peppers hotter
Can I have the link for the article saying lower peppers are hotter?
Sure thing!: pubmed.ncbi.nlm.nih.gov/32212928/
@@PepperGeek thanks so much! Fascinating!
4:44 reminds me of Bad Dragon
Can you please make a video where you only use human urine as nutrients for your chili plants :) i have done that in norway and it works amazing :) i mix 1:20 on small plants and 1 :10 on bigger plants :)
People keep recommending this....I know there is nitrogen in urine, but not sure about it yet. Compost will probably be our main source going forward
@@PepperGeek Just try it :) we put all kinds of animal urine and poop on our plants :) my plants love my urine :) and they get bigger :)
the 3 P,s pick, peppers, promptly
How do i get bigger jalapenos? Got tons but they are all very small and seem to turn red before they get any decent size.
Hm, well it can depend on light exposure - more sunlight will help the pods get to a proper size. Or, try another jalapeno variety. There are so many types out there, some are huge and some are pretty small
@@PepperGeek cheers for the response! :)
I kinda doubt picking peppers helps the remaining peppers ripen faster... I think it's just by the time the peppers are large enough to pick at any ripeness they're much closer to ripening anyways and it feels faster.
For the life of me, I can't grow peppers. I've been gardening for 30 years and I only had one good year of peppers. The plants don't GROW. They stay small and so do the peppers. Lots of rabbit manure and compost at planting time and mulched with shredded leaves. My jalepenos are about a foot tall and have little half inch peppers on them. So disappointed AGAIN.
Hm, could be the soil's pH - I'm sure there is plenty of nutrition given your amendments..pH, drainage, or just weather conditions...
I have a bad habit of plucking jalapeños way too early. I think I need to start waiting until they start turning red
Purpling on early leaves is pretty normal for many pepper varieties - I wouldn't worry about it!
@@PepperGeek I don’t understand. Was that comment to me?
Are u some fellow Projekt24 Creators?
You came out of noware and hit us with the best info content.
Seriusli impressiv guys ceap at it. :)
Who else presses “Like” before even watching each video on this channel? 😁😅😂🤣🌶💕
Bananas ripen fruit quicker maybe chilli's 🤔
What do I do when my peppers plant are turning yellow?
Fertilize them with fish emulsion. Mine were all lime green until I did this once a week for several weeks. They are lush green and thriving now.
Yeah nitrogen deficiency like this kind person Said fish emulsion will work good or any source of nitrogen.
5:55 if you want to make them spicier, why not add some chilli sauce?
I heard that corked peppers are hotter than non corked
Peppers with corking are generally fully ripe. But only a few kinds of peppers ever show corking, such as certain jalapeno variants. There are many much hotter varieties that never have corking.
@@davidniemi6553 i mean within a variety. Clearly a bhut jolokia is hotter than a corked jalapeño. What i heard is that a corked jalapeño is hotter than a jalapeño without corking.
You're correct, for the subset of jalapeños that are prone to corking. Some jalapeño variants do not show corking no matter how ripe they are. Also -- some turn red more readily than others, so you have to get to know your specific variety.
Was that Bulgarian carrot pepper?
Not this year, we grew a couple of plants last year though, great peppers! I think you might be referring to our "Yellow Serrano LotaLutein" plant at 1:12
I've grown Bulgarian Carrot for a few years, along with the very similar Burpee "Tequila Sunrise" which is less prone to splitting. Quite hot and a very small plant.
I just recently realized that my "Chisel" hybrid pepper is half Fish and half Bulgarian Carrot (one of the Chisel bushes had peppers that ripened to a golden orange color instead of red, while a few have ended up looking like a Fish Pepper, and most of the bushes had at least a little variegation on their leaves. So the parentage is now clear).
@@PepperGeekthanks for your reply.
water the plant once a week. that’s how i get the spiciest tobasco and jalapeños
you forgot to mention: don't wait til the frost to harvest. A frost is fhe end of the plant and all its fruit. frozen then thawed peppers on a plant are no good
Don't forget to wear gloves when handling spicy pods !
Are you sure those are not olives and not peppers
😂 I've never had a spicy olive..