Chile Pepper Insanity for 2009

I've really gone over the edge this year when it comes to chile peppers. Yesterday I seeded 16 different varieties, which are listed below and shown above. And then, there's the 15 varieties that I've requested through the Seed Savers Yearbook. And.... yikes, what have I done.... there's the live plants that will be coming my way in early April - those are listed below also.

That's my seed starting setup shown above. It will hold 2 trays, each tray containing 10 4-inch pots. I typically sow multiple seeds in a 4-inch pot. The pots shown above have anywhere from 10 to 20 seeds per pot, depending on the age of the seed, more of older seeds since the germination rate declines as the seeds age. I reuse the pots until they start to fall apart. To avoid disease problems I dunk the pots into a 10% bleach solution and let them air dry before filling them with fresh potting soil. I don't bother with special seed starting mixes, I just use the same potting soil that I purchase for all my pots.

Once the seedlings have a few true leaves I will pot up the best seedlings into individual 4-inch pots, at which time I will start the inside-outside game. The pots will sit outside on nice days and inside by my southwest facing french doors on cold days and at night. After a few weeks they will stay outside until I get around to planting them in their ultimate homes.

There isn't nearly enough room in my vegetable garden for all those plants. Fortunately, chiles are quite happy to grow in pots, so many of those will end up scattered around the garden in pots of various sizes and materials.

My preference in chiles/peppers is for sweet to medium hot spiciness and for unusual types. If you read the descriptions below you may get some idea of what I'm after.

So, following are the seeds that I sowed yesterday. The descriptions are from the seed source (source noted in parenthesis):

Capsicum annuum:

Aleppo - A cayenne type from Syria. So far, my original plant has survived the winter and is showing new growth. (My seed, original plant from The Chilewoman).

Chilhaucle Amarillo - A very fine chile of Mexico, one of our favorites. Smokey, yet fruity and mild, thin flesh. Appox 4" pods ripen from dark green to orange yellow. A must for the dishes of Mexico, especially for colorful rice. Mexico. (Peppermania)

Chilhaucle Negro - A lovely blocky pod, ripening from green to dark brown on a sturdy plant. Rich, smokey flavor excellent for mole, chili and drying. Mexico. (Peppermania)

Chimayo - Capsicum annuum: An American heirloom originating in the mountains north of Sante Fe, MN. This beautiful variety produces 2 - 3" elongated pods with medium thin flesh and ripen to a deep red on prolific, stocky plants. Heat is mild yet variable throughout the season. Highly recommended for drying and grinding to a rich, sweet powder for many recipes. (Peppermania)

Mayan Love - Hot little pyramid pods grow erect on sturdy plant. Approx 3/4" - 1" pods ripen from green to red. Prolific are quite ornamental, as well! The hot tasty pods dry well for powder, great for stir fry, sauces and salsas. Mexico. (Peppermania, bonus seed)

Piment doux long des Landes - Although it looks like a hot pepper, 'Doux Long des Landes' is in fact sweet, but with a complex spicy--but nonhot--flavor. This pepper has been grown in the southwest of France for over a century, hailing from the same region as the 'Tarbais' bean. Excellent for use fresh or dry. (L'Atelier Vert)

Pimento de Padron - This is an interesting pepper. It produces a large quantity of small (1 1/2 or 2 inches by 2 or three inches) green peppers which are very sweet and mild. Some are pointed, some are more blocky in shape. Produce fruit early to mid-early in the season. They are a really excellent frying pepper. Sometimes, especially later in the season, some of the peppers become 'spicy'. This makes them taste even better when you fry them up. Not a large plant; set out on 12-14 inch centers. (Franchi from Seeds From Italy)

Capsicum baccatum:

Aji Angelo - A lovely and productive Aji, very sweet with medium heat. Pods to 4" and one of the earliest producers of the C. baccatum var pendelum species. A very pleasing Aji, super for fresh consumption. (Peppermania)

Aji Pineapple - This sweet citrusy yellow South American chile grows on a more compact bush and ripens slightly earlier. This plant has also survived the winter, so far... (My seed, original plant from The Chilewoman).

Aji de la Tierra - An unknown C. baccatum we had the chance to harvest from field and have grown for several a couple but finally found our photos. This constant producer has brought year round pods in Zone 9 on a mounding shrub-like plant. Pods are 2 - 3", medium heat with sweet taste and aroma. The pods dry very well on their own or may be harvested for fresh consumption in recipes, on salads or for sauces or powders. We are proud to introduce this sleeper believe to be a USDA accession. Aji of the Land... (Peppermania)

Aji Santa Cruz - This variety offers a very sweet flavor and aroma with VERY long pods (6 - 7") on a VERY large plant. This one is a long seasoner but well worth growing for the flavor if you can get it started early in Northern climes and give him plenty of room, both head and feet. Dries very well and it's fresh sweet taste makes well for eating "from the vine". (Peppermania)

Guyana PI199506 - previously Bird's Eye as the USDA local name: This sprawling plant bears elongated pendent fruit 4-6" ripening to from green to a sunshine yellow. We are not sure the locals call this a "bird" but we like it so much we don't care. Crisp medium flesh, aromatic with moderate heat makes this one excellent for fresh consumption, salads and salsas. (Peppermania)

Kaleidoscope - We know little of the origin of this wonderful C baccatum var pendulum variety except if is one of our new favorites. Approx 3-4" fruit ripen from green to red. Very juicy and sweet with little to no heat and a medium thick flesh. Many uses but best when eaten "fresh off of the vine". South America. (Peppermania)

Capsicum chinense:

Aji Dulce Yellow - Aji Dulce Yellow is a refreshing "chile dulce". Heatless, sweet and aromatic pods 1-1/2" ripening to a bright lemon yellow. Medium flesh makes this variety perfect for salads, salsas and fresh consumption for the "faint of tongue" that love that habanero-like flavor. Caribbean. (Peppermania)

Aji Limo Rojo - A regional favorite, a versatile variety of Peru. Approximate 2 - 3" pods grow on a large bush and ripen from green to orange to hearty red on a large plant. The thin flesh pods of medium hot heat will dry very well to be used in salas, ceviche, sauces, pickled or infusing vinegars, oils and liquors. (Peppermania)

Trinidad Perfume - Wonderful, aromatic pods with a capped-lantern shape with the aroma of the C. chinense species but no heat. Ripens from light green to yellow. Sturdy productive plant. Use as you would a habanero for sharing with children in the garden or entertaining Non-Chilehead guests. Trinidad. (Peppermania)

The next bunch are the live plants that I ordered from Cross Country Nurseries (their descriptions):

C. annuum

Guindilla - medium; 3 to 5 inches long by 0.5 to 0.75 inches wide; medium thin flesh; matures from green to red; upright pods become pendant; green leaves; 24 to 30 inches tall; Mid Season; from Spain; popular Spanish variety for sauces and stews

Marconi Purple - sweet; Cubanelle/Italian Frying Type; 6 to 8 inches long by 1.5 to 2.5 inches wide; medium thick flesh; matures from green to blackish purple to red; pendant pods; green leaves; 18 to 24 inches tall; Mid Season; Uses: Italian Cuisine, Roasting, Fried/Stir-Fried; from Italy

C. baccatum

Christmas Bell - mild; Andean Aji Type; 2 to 2.5 inches long by 2 to 2.5 inches wide; medium thick flesh; matures from pale green to orange to red; pendant pods; green leaves; 30 to 36 inches tall; Late Season; Uses: Unusually Shaped Fruit

C. chinense:

Aji Brown - mild; Andean Aji Type; 4 to 6 inches long by 0.5 to 1 inches wide; medium thick flesh; matures from green to deep brown; pendant pods; green leaves; 24 to 30 inches tall; Very Late Season; Uses: Drying; sweet rich flavor with very little heat.

Aji Dulce #1 - mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thin flesh; matures from pale green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; flavor and aroma similar to habanero but without the heat.

Aji Dulce #2 - mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; from Venezuela; flavor and aroma similar to habanero but without the heat.

Aji Dulce #3 - mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Seasoning Pepper; from USA, Puerto Rico; pods have a flattened bottom; flavor and aroma similar to habanero but without the heat.

Aji Panca - mild; Andean Aji Type; 4 to 6 inches long by 0.5 to 1 inches wide; medium thin flesh; matures from green to deep brown; pendant pods; green leaves; 18 to 24 inches tall; Very Late Season; fruits have rich sweet flavor with little heat.

Datil - hot; Habanero Elongated Type; 2 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from green to orange but sometimes red; pendant pods; green leaves; 30 to 36 inches tall; Late Season; from USA, Florida; famous in St.Augustine.

Grenada Seasoning - mild; Habanero Type; 1.75 to 2 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from green to bright yellow; pendant pods; green leaves; 30 to 36 inches tall; Late Season; Uses: Seasoning Pepper; from Grenada; very little heat but full of flavor and aroma.

Habanero Long Chocolate - hot; Habanero Elongated Type; 2 to 4 inches long by 0.75 to 1.25 inches wide; medium thick flesh; matures from green to dark brown; pendant pods; green leaves; 24 to 30 inches tall; Late Season.

Pimento de Chiero - hot; 0.5 to 0.75 inches long by 0.25 to 0.375 inches wide; medium thick flesh; matures from green to yellow to pale yellow; upright pods; green leaves; 18 to 24 inches tall; Mid Season; from S. America; known as "smell pepper".

Puerto Rican No Burn - sweet; 0.75 to 1 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from green to red; upright pods become pendant; green leaves; 18 to 24 inches tall; Late Season; from USA, Puerto Rico.

Rocotillo - medium; Habanero Type; 1 to 1.5 inches long by 1 to 1.25 inches wide; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season.

Zavory - mild; Habanero Elongated Type; 2 to 2.5 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Seasoning Pepper.