Started my seeds today, multiples of most:
--prue
--costuluto friorino
--allerbest
--black & brown boar
Already planted out: black krim and my own volunteer a few generations in, it has impressive heat tolerance/hardiness and tastes amazing roasted
Peppers:
--Bahamian goat
--aji jobito
--dulce de espana
--baklouti
Peppers are perennial for me, I've got 11 around the yard right now, still producing. Favorite is currently shattah, a Palestinian chile, with an impressive heat tolerance.
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