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I was given a packet of mixed Hot Peppers, having sown seeds before I erred on the safe side and planted 20 seeds, and ended up with 20 plants of mixed Hot Peppers, which appear to consist of 2 types ( I guess thats stretching mixed a little but it surely is mixed).
1 type is the typical shop looking pepper that is long tapered and smooth, the other is long tapered and lumpy but a lot longer and slimmer than the shop type.
So back to the question, how do you know that a green pepper is ripe, I have 2 that have turned a sorta dirty red so assume that when they are reddy red they are ready, (is that how its read, or is it to many reds?)
Just to add to the misery I have some sweet peppers that are forming well but the crowns on some are black.
You can tell I am an expert by the silly questions, so if you need any advice on how to go into the greenhouse and wonder what you are doing wrong because it either died or turned into a triffid I am your man, if you got something edible out of your greenhouse/allotment you are difinitly a better grower than me
Looking forward to some sensible advice even if the post wasnt.
1 type is the typical shop looking pepper that is long tapered and smooth, the other is long tapered and lumpy but a lot longer and slimmer than the shop type.
So back to the question, how do you know that a green pepper is ripe, I have 2 that have turned a sorta dirty red so assume that when they are reddy red they are ready, (is that how its read, or is it to many reds?)
Just to add to the misery I have some sweet peppers that are forming well but the crowns on some are black.
You can tell I am an expert by the silly questions, so if you need any advice on how to go into the greenhouse and wonder what you are doing wrong because it either died or turned into a triffid I am your man, if you got something edible out of your greenhouse/allotment you are difinitly a better grower than me
Looking forward to some sensible advice even if the post wasnt.
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