Chile Peppers (Brooklyn Botanic Garden All-Region Guide) by Brooklyn Botanic Garden

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By Brooklyn Botanic Garden

The various most appropriate horticulture and meals specialists in the US have joined forces to supply the 1st chile pepper publication in particular for gardeners. This fundamental advisor teaches the historical past of the chile, the technological know-how in the back of their warmth, why humans retain coming again for extra, and the treatments used to treatment the ailments and pests afflicting chile pepper crops. beginner and skilled gardeners alike will learn how to develop many various forms, interior and out, and should have the capacity to cook dinner up a fiery banquet utilizing their homegrown chiles. the attractive colour images make species identity effortless, and the checklist of seed outlets is a convenient reference for each gardener.

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Extra resources for Chile Peppers (Brooklyn Botanic Garden All-Region Guide)

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Selecting plants that grow well in containers will give you the best shot at a good indoor chile crop. The best chiles to grow indoors are the ornamental and smaller hot chiles that are often grown outdoors as container plants. Some chile varieties that grow well indoors and in containers are piquins, chiltepins, habaneros, and Thai peppers (see "Encyclopedia of Chiles," page 68). These small plants have a long growing season. They fruit and flower for a longer period than short-season chiles, so you will have a greater chance of harvesting fruits from them.

No matter where you live, to ensure continuous flowering and fruiting and to encourage large yields, harvest the first green peppers as soon as they are fully developed. These usually are not as large or hot as end-of-season pep- Include the fruit stem when harvesting. pers. Cut the stems about 1/2 inch above the pepper caps; branches, especially when they are chile-laden, snap easily. A mature pepper is evenly colored and feels firm. Mature green chile peppers are very good eating; Anaheims and other long green chiles are marketed at this stage.

As each chile is done, transfer it with tongs to a rack over a baking pan. When all the chiles have cooled to room temperature, place them on a metal pan or a cookie sheet and freeze until they are hard. Transfer the chiles to plastic freezer bags, label and date them, and store them in the freezer. To use the frozen chiles, thaw them for about an hour. Their skins will slip off easily, and the seed membranes will also be easy to cut after freezing. Chiles taste best and have a fresher texture if you eat them within the first six months.

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