I like to go by a tested recipe first to get a baseline reference. After that, I'll tweak it or radically change it to suit my taste. Oooo Smokemaster, yes, Jerk! If anyone's game, I've found this recipe comes as close to authentic Jamaican Jerk than any other I've tried. I always end up doing two versions; one with two Scotch Bonnets for the GF and one with 12 for me ;-) The recipe is from a... wait for it... Weight Watchers recipe book. Here's a copy of the original recipe. I use it without any changes, it's perfect as is IMHO. Works for pork or chicken. Jamaican Jerk Pork Tenderloin This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for a mildly spicy dish and four for a very spicy dish. (To approximate the heat of the authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.) Here, we butterfly the pork to increase the surface area for the marinade to penetrate. This recipe will also work with pork loin and chicken breasts, wings and thighs. 2 cups coarsely chopped green onions 1/2 cup coarsely chopped onion 2 tablespoons white vinegar 1 tablespoon soy sauce 1 tablespoon vegetable oil 2 teaspoons kosher salt 2 teaspoons fresh thyme leaves 2 teaspoons brown sugar 1 teaspoon ground allspice 2 teaspoons chopped peeled fresh ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 1/8 teaspoon ground cinnamon 2 garlic cloves, minced 1 - 12 Scotch Bonnet or Habanero peppers, seeded and chopped 1 (1 1/2 pound) pork tenderloin, trimmed Cooking spray 1. Place first 15 ingredients in a blender or food processor; process until smooth. Pour into a large zip-top plastic bag. 2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. 3. Add pork to marinade in bag; seal bag, and marinate in refrigerator 3 to 24 hours. Remove pork from bag; discard marinade. 4. Prepare grill. 5. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160F (slightly pink). Yield: 4 servings (serving size: 3 ounces pork).

Yep, it should recover just fine if you can either drill some holes in that pot it is in, or get it into another pot. At this point however, you may want to just go ahead and put it in a new pot, prefferably a little bigger and add some new, dryer soil around the root ball. The thing is, you need to get that thing into some dryer soil soon. But if you strip much of the current soil from the root ball, it will cause more transplant shock and possibly delay production further. But if you can put some dry soil in the bottom of a bigger container, then set the plant with current root ball on top of the dryer soil in the new container, then stuff some more dryer soil around the outsides, it should wick away a lot of the water in the root ball and make your plant a whole lot happier. It looks like it could use a bigger container anyway. But at the least, poke some holes in the current container and let it drain as much as possible. Then don't water it until it dries out nearly completely. You will likely see improvement in the color within a day or so. Bruce

Denise, can you put up a picture of the plant, with big leaves and also a pic of the flower. I "THINK" I have a yellow Scotch B , but that is a total guess. The seeds came from the African nation of Cameroon and are said to be EVERYWHERE and are called "piment" by the locals. I am told they are very hot. Mine too has noticible big leaves and yellowish flower petals....none have ripened yet--Thanks---Bob

Older bottom leaves usually fall off, I agree may need some calcium. What are you using as a fertlizer? Also for a potted plant what you are using for the soil mix, the pot is too small to host the necessary microorganisms to break the components down to be useable for the plant. I would get a much larger container not only for the soil mix you are using but in general for better plant growth. Here is a look at what I use, the largest pot is about a foot tall and wide.