…I need to remind myself of this next year when sowing capsicums. I can eat all the sweet peppers I can grow but there is a limit to how many hot peppers I can reasonably (comfortably and healthily) digest. This is about half of what I grew – unweighed, but you can see this exceeds the aforeheretoabovementioned guidelines…
Lemon Drop is from Real Seeds and just as productive as you would expect it to be from them. I like this for its flavour which you can sometimes pick out in chillis and stir fries. Due to the weather I was unable to isolate effectively this year but I understand this is a good one for overwintering so have cut back some plants which I will try to keep going for next year.
Apricot is a new one on me, I was quite excited to try this “heatless habanero” (seed from Pennard Plants, but the variety is bred by Sea Spring Seeds – I wasn’t as happy with this one as I hoped to be, but not to say anything against the variety itself. The flavour just doesn’t seem to be my cup of tea and it is very strong. However, I may well learn to like it, it is undoubtedly distinctive and the chillis are pretty, although not very productive this year. Again I’ve got a couple of plants to overwinter and I think habeneros like it warmer and brighter than I’ve been able to provide this year so I think it’s worth trying for an early start. This was the one plant I did manage to isolate…only to find that all the fruits were seedless!
The Czechoslovakian Black are my home saved seeds; the seed seems to be losing its viability and I wanted to renew it but have only managed to isolate one fruit, which is still ripening – not good enough for diversity, I think, so I will try to keep some plants going again, and try again next year with my old seed and that from the one fruit from this year. I don’t think this variety looks so good for overwintering – much sparer looking plants with no sign of sideshoots at the moment, but it’s worth a try until I run out of space or patience. I like the fairly fleshy fruits which have a useful rather than killer heat, and while you’re waiting for them the plants are very attractive. (NB in case you’re unfamiliar with this variety, the fruits start off purple-black and ripen to this lovely brick/tile red, which is also when they start to heat up).