With the summer coming to an end, I just wanted to show off my beautiful pepper plants. All are still loaded with green peppers, which will hopefully ripen before it gets too cold. Couldn't wish for more from my first year growing.
I'm especially proud of the Cayenne, which is still absolutely full of peppers (and already produced a 1.5lb harvest) and the monster 6ft Zebrange (the pot is 25l for scale), which was actually trimmed about a foot mid summer due to mite damage, which is the reason it hasn't produced many peppers yet, but many are on the way now!
Night temps are still around 14°C currently so my hopes are high.
by az4547
1 Comment
So I noticed what looks to be a bunch of ripe Zebrange peppers on that (beautiful) plant. You may want to pick those pods as leaving them on the plant might just be diverting energy that could be used to ripen other green peppers to keep those ripe pods sustained.
I would pick those and get the plant focused on ripening the other pods. Personally, I toss my harvests into dated tupperware containers (with a paper towel on the top to soak up moisture that condensates). The tupperware will keep pods fresh for 2-3 weeks usually (maybe even a month if you keep the paper towel dry), so you have more time to harvest other pods in the meantime. From there, you can prepare some ferments, make fresh sauces, dehydrate for flakes, or whatever. Otherwise, you can just freeze the pods and pull them out later if you want. You’ll get a much longer “shelf life” from the peppers this way, but they will become very mushy once thawed as the water freezing in the cell walls will cause them to burst as it expands. Not a big deal, but just something to be aware of.