Hi everyone (including rhizo -- sorry for the mixup!), Thanks for all the helpful tips. The tree has not lost any more leaves since I bagged it and set it well away from the windows. It has already perked up a little and looks like it is on its way to recovery. The tree has to be indoors because, alas, I am not fortunate enough to have any outdoor space. Most of my plants live in the sunny front end of my railroad apartment, which is unfortunately the only good exposure (surrounded by large south and east facing 4th floor windows) and the only place for my living room a/c during the summer. My plants have survived it pretty well, except for root-rot with some of the larger ones (hence the fast-draining mix). Thanks again everyone, and I'll keep you posted as to how the recovery goes!

Hello Pepper rancher I don't know if you still have Naga Jolokia seeds, I love to have some of this seeds along with your lemon drop seeds. I have seeds from the pepper plants that my family love. It is super super hot. Thai's pepper is nothing compare to this pepper or at least that what my family thought. I will send this to you in sase. I always save these seeds for next year planting. I normally start seeds indoor around March. I have a picture of this pepper plant in the pot, but don't know how to upload it. I am not as good with the computer.

Jen.....don't worry about missing this show, there will be another one in Katy in August...a PSA Annual Show and Sale. Maybe that one would be even closer to you in Austin!!! I arrived later than normal to the Show on NASA Rd 1 yesterday, so alot of plumeria plants/cuttings were already gone. (Mind you, I have gone to this Sale for years on back...). But even 2 hours after the start, there were still alot of plumeria (many with blooms on....). The PSA does a WONDERFUL display up front of each individual plumeria blooms---each labeled for gazing and taking in the various scents.... And let me tell you, that display smelled like Heaven on earth!!! A huge display!!! And Emerson also had a display of his blooms to the side of his huge display of beauties!! So if you wanted a particular plant, but it wasn't in bloom, it was very nice to check out the PSA Display!! They had an ongoing generous free raffle for many rooted plumeria plants & gave away free bags of plumeria fertilizer. It is so nice to mingle with fellow plumerians that share the love for these beauties!! Tony...yes the Thorton's Lemon Drop is rooted!!! :)))))) Can't wait to see this beauty in action!! I wish you could see Emerson's TLD tree---AMAZING with all the gorgeous blooms covering the tree--- With the age of that tree, it was covered w/hundreds, probably thousands of blooming inflos!! Big flowers too, bright yellow---yes, we have the heat!!! I am posting a link to the PSA Homepage---the next date for the Katy Show/Sale is not posted yet, but I am sure it will be soon!! :) Off to mist my plumeria patch--it was a scorcher today!! Still no measurable rain since January!! Have....FuninthesuninCL !!! ~Mary Jane (in Clear Lake) Here is a link that might be useful: PSA

Aji Limón Pepper [Bolivia and Peru] Botanical name: Capsicum baccatum, var. pendulum Family: Solanaceae There is a certain faction in this country, notably in New Mexico, that insists on calling peppers "chiles." This is perhaps influenced by Mexican ways of categorizing peppers, and maybe also by a tad of gringo commercial chauvinism, because the rest of Spanish America does not view peppers in quite this way. South of Panama, peppers are aji (and Chile refers only to a long, narrow country west of Argentina). North of Panama, in Latin American nations like Honduras or Nicaragua, the word chile is not as broad in meaning as it is farther north in Mexico but instead denotes only the hot peppers. So there is no warning at all in aji limón that this little yellow lemon-flavored pod from the western slopes of the Andes mountains is nothing short of an Inca hand grenade. It is a blast of heat and flavor that makes one of the most distinctive salsas in the Western Hemisphere. I am not exaggerating. The Peruvian original is a sweet but hot yellow salsa that includes mango, generous quantities of aji limón, and mustard. I make my own salsa de aji limón and do not fail to add a little lime basil and desert tarragon. However it is prepared, this fragrant pepper has a rich piquant flavor that matches well with fish, white wines, ceviche (fish marinades), and indeed with any foods that blend nicely with lemon flavors or that themselves have a citrusy taste. Those flavor combinations should be kept in mind when cooking with this pepper. But cooking with aji limón also means wearing gloves, and breathing the cooking fumes can be deadly, so caution is recommended. We may wonder how it was that the indigenous peoples of the high Andes took pleasure in eating food that was so excruciatingly spicy, but whatever the case aji limón predates the Spanish conquest of Peru and belongs to a species of pepper that has been under cultivation in that region at least since 400 b.c. The speakers of Quechua, the ancient language of the Incas, do not call it aji but rather uchu, a word that adds an additional layer of regional and dialect names for this pepper. Aji limón is actually one of a triumvirate of baccatum peppers that form the cornerstone of indigenous Peruvian cuisine. It is found in local markets along with a pinkish, orange-yellow pepper called aji amarillo (or aji Cusqueo, meaning "Cuzco pepper") and a long, wrinkly mildly hot green pepper called aji escabeche since this latter pepper is used primarily in ceviche. The amarillo, which is normally sold dried, possesses a rich peach or apricot flavor and losses much of its heat when cooked; the escabeche ripens red and actually acquires a sweet taste that is quite pleasant. Aji limón just gets hotter and more concentrated as it cooks. All three of these Andean peppers are perennial in their native habitat and can be grown in pots or tubs in North America. They develop woody trunks that can be pruned and shaped into small bushes that are quite ornamental when the fruit is ripening. The aji limón plant, however, is small, rarely growing more than two feet tall, so it is even better adapted to container culture than the others. The plants can be brought indoors to overwinter and can be maintained this way for many years. The fruit of aji limón is also small, about three inches long, flat, tapered to a point, and somewhat three-sided. The pepper is well named because it ripens to a brilliant, glowing lemon yellow. The pods, which hang in clusters of two or three, come on in such an abundance that the plants are likely to fall over unless they are staked. But one or two plants are plenty for one family because the salsa goes a very long way.