Thanks. Can I rid my apartment of the infestation of the mites if I get rid of the 2 pepper plants? They are my only indoor plants now, but I want to start a ton of vegetables and flowers indoors next month. It sounds like getting rid of the pepper plants is the best option? I really like how pretty one of them is, but I don't even like it's peppers. I would really like to ensure no spider mites for the new peppers even if it means getting rid of the old ones. What do I need to do to get rid of spider mites in my apartment? Is dusting and vacuuming enough if I get rid of the pepper plants? What can I do to avoid a spider mite infestation in the future? Last summer was my first attempt to grow anything from seed, so this is all a big learning experience for me. Thanks!

robeb I think that box-man was asking about plants growing next to each other exchanging fruit traits, not seeds. ---------------------------------------------------------- That question was answered by "rockguy". In general, x-pollination can only affect the seeds , not the current fruit. In the case of crossing an extremly hot pepper with a sweet pepper where the seeds and the membrand on which they are formed may be consumed, one might experience some heat. But if you carve out and throw away the seeds, the flesh of the sweet pepper will remain unaffected. So that heat is coming from the seeds. This is a unique thing about peppers. With most fruits the seeds either are not consumed and/or there is no way that our pallet can tell the difference.

Hi shermthewerm, (great name!) If you have peppers on the Banana Pepper plant already you will almost certainly get them to turn red. They are really pretty and a bit sweeter so worth the wait. I usually get at least a few red ones, although last year was a real dud of a summer. The Anaheims can probably be picked any time they seem full-grown. When the peppers stop getting bigger you can pick them although leaving them on longer will most likely cause the flavor to get richer and hotter. One thing I've noticed with my hot peppers is the variability in heat even from one plant. Many of the early ones are very, very mild (esp. the Jalapenos) but occasionally one scorches. A little maturity and stress, such as witholding some (not all) water helps. Part of the excitement I guess ;-)

I have found that Jalapenos vary significantly in heat levels - some are decently hot and some are mild. I like the flavor nonetheless... I would say if you're looking for "hot" hot peppers, you need to mosey on to chinense varieties. I eat hot foods routinely down at the local Thai restaurant. I give them my super hot varieties because I have more than I need for powders. Normally, I can actually use Caribbean Red Hot's for sandwiches, etc. But this year, I grew 7 pots and Trinidad Scorpions and I now know that 700,000 scoville units is about my limit. These babies are hot beyond what I used to consider hot. My Thai restaurant will slice up one 7 pot into about 3 dishes and all of us are crying halfway through curry beef with green beans or beef bai kra pow. They're unbelievable. You need to upgrade to the superhots if that's what you want. And, they're easy to grow.......