by Jack Lee
Taking a break from politics…just for today!
This year just to do something different in my small garden (15’X4′) I decided to plant some peppers. You might want to try this too, they grow really well in this climate and they’re good for you. Peppers (all varieties) can be a tasty addition to a lot of foods and they have a number of medicinal purposes too.
The main ingredient that causes heat is Capsaicin. Runners and other athletes often
use topical Capsaicin to treat muscle pain, works as good as aspirin, some say better. Old folks have use Capsaicin to lower blood pressure or to prevent ulcers. Peppers have even been shown to increase oxygen in your bloodstream. Peppers have lots of vitamin A, C and K, so you know they are good for you.
All peppers come from the nightshade family and the heat range varies from very mild to scorching. The genus I planted were common Bell peppers, Serrano’s, Bolivian Rainbows, Habaneros, Red Cayenne’s, Pretty Purple (shown right), super hot Ghosts and the world’s hottest…the infamous Trinidad Scorpion! (See picture on left – Isn’t that a great looking pepper?)
I’ve seen this pepper bring hot pepper eaters to their knees. There’s no lasting damage, but for 10 minutes your mouth and throat will feel like they’re on fire. So why grow them? They’re actually pretty cool looking plants and then there are always visitors who will say, it can’t be that hot…lemme try a little bite.
Very nice, Jack.
Now which one is the easiest to grow? One you could grow in a pot.
I can’t even grow weeds so it’s got to be easy, mind you. I have a black thumb.
Danny I’m not sure which ones will be the easiest to grow. The Ghosts were the first to pop up, but not sure that means much. I will let you know as they start coming up, but right now they are just seedlings.
Yes Jack, I need a break from politics too. I would recommend, walk around your yard and smell the flowers – my irises are so fragrant right now I can smell them inside my house.
We did so good with sweet bells last year, I made pickled peppers about once a week. When it rains, it pours.
You cut three or four peppers into slices, put them in a bowl, and pour about a tablespoon and a half of salt onto them, give them a stir. Then let them sit for an hour.
Meanwhile, you boil about a cup and a half of vinegar, and then stir in about half cup to 3/4 cup sugar (you want enough to cover your peppers – eyeball it). Turn that off and let it cool while your peppers are sitting.
After an hour, drain the excess water from your peppers and put them in a nice jar with a good seal. Then pour over your cooled vinegar and put them in the fridge.
You will want to monkey this recipe around to your tastes. Some in my family say they want more sugar, others say, more salt! They taste wonderful on salad, they retain their crispness. Any way you do it, these are a “super food” – the peppers are loaded with vitamins and fiber and the vinegar is good for your whole system. And you know, a spoon full of sugar makes the medicine go down. Enjoy!
This also works really well with string beans, which are another good thing to plant right now.
Thank you for this information.
Now Jack, are these peppers annuals or perenials?
I would image the former as I don’t think they could survive the winters but I might be wrong.
Wow…that sounds great Juanita thanks! I will definitely try the recipe.