How deep do you plant your pepper seeds?
isgen
7 years ago
last modified: 7 years ago
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Barrie, (Central PA, zone 6a)
7 years agoesox07 (4b) Wisconsin
7 years agoRelated Discussions
How dig to deep for tomato/pepper plants
Comments (2)2' deep is deep enough. Your concerns about the roots having a hard time growing into the surrounding soil are valid. Not saying it would not work. Just saying you would get better results if you at least tilled the surrounding soil....See MoreSunflower seeds: How deep to plant germinated seeds
Comments (5)cindjo2~ When you say "plant an inch or so deep" ... do you mean I cover the seed shell that's still encasing the cortyledons an inch or so deep?(in other words I would plant it and not see anything above ground) At that depth will the cortyledons be able to pop up through the surface? Or do you mean plant the roots down into the soil and leave the seed cased cortyledons at ground level or above? I'm so inexperienced I apologize for my dumb questions but I really want these to have a chance to survive. I wish I would have direct sown them as you say but I what started out as an experiment to see how the baggy germination method worked has left me in this situation ... well...um... because it worked! LOL caroline~Wow. Have you got a green thumb to spare?!!!! I could use one right about now. Post us some pictures when you get your sunflower heads!! I hope I can get mine to do what yours are doing....See Morehow deep is to deep for planting moso seeds
Comments (2)The soil mixture should just be kept damp. If you have it covered there is no need to keep it constatntly watered. All my bamboo seed I have germinated I sowed just under the surface. I also always use a 50/50 mix of perlite and peat moss....See MoreHow do you eat your peppers?
Comments (10)Depends on the pepper. Jalapenos get stuffed or cut into rings and thrown on practically anything. If by some freak chance they don't get gobbled up immediately they get turned into bread and butter pickled jalapenos. I dry a lot of my peppers. Lots of dried sili labuyos, chili de arbols, cayennes right now. Put em through a coffee grinder for flakes. I'll just use kitchen shears to chop up a whole dry cayenne to add to spaghetti sauce or add a few to a stew. Scissor chop a few into some ground beef, with garlic, basil and black pepper and make burgers. Looking to make a sili labuyo vinegar, but I think I need to learn a little more about it first. Habs and stuff usually get baked into a pizza or chopped up in a big sandwich. I have to use the superhots with caution. The only chinense I'm growing now is chocolate scotch bonnets and those are brutally hot in my opinion. It's a fantastic flavor. I think it would make a really good hot sauce. Get creative too. Some of the thicker walled habs, can be dried in a food dehydrator. Possibly ground up, and used year round. Or dried in a smoker. If you have too much ground pepper, make some hot sauce. Make a pepper mash. I'm learning about that and hope to make something similar to that Silafunghi stuff cause it's highly addictive, overpriced, and is almost never in stock....See Moresandysgardens
7 years agoesox07 (4b) Wisconsin
7 years agoisgen
7 years agohabjolokia z 6b/7
7 years agolast modified: 7 years agoisgen
7 years agoSteve Lng Islnd NY Z-7a SunSet Z-34
7 years agocalamondindave
7 years agolast modified: 7 years ago
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Barrie, (Central PA, zone 6a)