vogtoo47- Hi, I would love to trade with you. I have some others from your want list too and am interested in some other seeds of yours. But..your email is not listed here so please email me at firegurl389@gmail.com so we can exchange addresses etc. Thanks!! Cryptid- Sent you an email. Let's trade :) I really enjoyed our last trade too. You are an awesome seed trader and I will be sure to leave a post on the rate and review for you. Biyu-would you be interested in doing sase? I know I said I wasn't doing sase but.... I see you are new to garden web-welcome!! I have no idea what you have available because when I checked your list, (which is inconveniently on another page...why not update your gw page so it's easier for us to trade with you?), it says that your list is a master list and that you are not sure if the seeds are available for trade. I'm not going to try and figure this out or email back and forth with you asking tons of questions, it just is too time consuming. hopefully you will have a chance to update your gw page here so you can list what you do have available in the future. Hope you are not upset by my honesty, I am trying to be kind and helpful. So please email me at firegurl389@gmail.com if you'd like and I'll send you my address for sase for those seeds you wanted. Thanks everyone, Firegurl Danielle

Please tell me about your chocolate jalapenos?? Never seen those before. Your Rocotillo is the C. Chinense species? Chris

Mary, Well, my eyes saw 'Juniper' and thought "Jupiter', so I guess it all worked out. :) Sheri, Fooled You is terrific if you don't want ANY heat. Even I, pepper wimp that I am, like some heat. So, if you want to grow one of the milder jalapenos, Texas A & M University has developed two that are relatively mild, in comparison to other jalapenos. They are TAM Mild Jalapeno and Jalapa. You might try to make your salsa with a mix of either of the mild jalapenos and Fooled You so you could have some delicious flavor from Fooled You and mild heat from TAM Mild Jalapeno or Jalapa. Or, you could make your salsa with Fooled You and add a small amount of canned jalapeno peppers, diced (wear gloves!) for some heat. Canned jalapenos are not as hot as fresh ones. And, if you ever want to make something really, really unbearably hot, use dried jalapeno powder! Several years ago, Texas A & M announced they were developing a mild hybrid habanero pepper that would only be 2,000 to 3,000 Scoville heat units but would have that great habanero flavor. That's one I'll try when it finally makes it onto the commercial market. Scoville Heat Units are approximate only. The more stress (of any kind, but especially heat/drought) a hot pepper plant is exposed to, the hotter the peppers it produces. Here are some Scoville Heat Unit Numbers: Bell Peppers 0 Pimento, Pepperocini 100-500 Anaheim 500-1,000 Poblano 1,000-1,5000 Rocotillo 1,500-2,500 Jalapeno 2,500-8,000 Serrano 10,000-23,000 Aji (most, there are some that are milder), Cayenne, Tabasco 30,000-50,000 Chiltepin, Thai 50,000-100,000 Jamaican 100,000-200,000 Habanero, Scotch Bonnet 100,000-350,000 Red Savina Habanero 350,000-575,000 Hope this info helps in the selection of types to grow. Dawn

I would follow growers advise quite closely for the chemical reason alone. If the label says not edible, don't eat it. However I don't think anyone would be idiotic enough to produce/breed a poisonous chilli, that would be criminal. Someone, somewhere will eventually eat it, if not direct from the store bought plant, fruit from it's seedlings etc. I bought a grafted lemon tree in full fruit and it was labelled as inedible for "ornamental purposes only". This irritated me as it grew extremely well when planted and produced fruit second to none. It produced flowers and fruit all year and good healthy foliage. For different reasons I then spent months tracking down it's wholesaler and then grower in Sicily, the wholesaler had already stopped stocking citrus. When I got to the bottom of it I was told it was a speciality lemon, specialite regionale (the Italian version) used for forcing and extremely edible, a highly prized variety grown on virus resistant stock. The middle men the wholesaler and exporter in a different country entirely said they had been treating the trees with systemic fungicides and pesticides when in full fruit at time of sale and thats why they were labelled as such. Of course they might not have been so enticing for the consumer had the label said "danger this plant has been treated with lethal toxic chemicals". And of course after a couple of years I had already tasted the fruit and decided they were stunningly delicious, both good for juice and zesting. I was more interested in the variety and graft stock used as it did so well. But had I been tempted to try the fruit straight away I might have become seriously sick.....so just shows. It can take awhile for systemic chemicals to be neutralised and in a short lived plant like a chilly pepper......not worth it. White fly apparently is a big problem in production of chilly pepper plants and is often difficult to eradicate without systemics, which are often used anyway to stop even a small possibility of an accidental infestation that could ruin an entire crop of plants. I live for the day ornamental pot plants and garden plants are labelled "organically produced", but when it says not for consumption believe it.