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#1 |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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What are the market jalapenos?
Are they just random op jalapeno or are they an f1? I notice between years and seasons that some are oddly tame and other are slightly angry with rather decent flavor. Does anyone have any insight into this? Gaston |
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#2 |
Tomatovillian™
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,488
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The trend in Market Jalapenos is larger, thicker walled, and milder. Some are hybrids, but not all.
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#3 |
Tomatovillian™
Join Date: Mar 2012
Location: PNW
Posts: 486
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A couple of seasons ago I grew out seed from some really large hot store bought Jals out of curiosity. I got some good sized pods, but there was no heat at all...in any of them(I had at least 3 plants, iirc). I figured they were hybrids. I was sad.
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#4 |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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I'm really starting to hate this food control via hybrids BS. I went and bought what was probably another hybrids. But from I think I'll just deal with it.
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#5 |
Tomatovillian™
Join Date: Mar 2012
Location: PNW
Posts: 486
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Sometime last year Burpee had a free shipping thing(it's the only time I order from them)and I ordered a pack of 'Gigante'. I'm trying them this season, probably in containers. No mention of F1 on the package(or on the website) , so I assume they're OP and I hope they have some heat. It's been hard to find large Jals that are not hybrids so I just had to get them. If I can actually get them to grow, I'll report back.
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#6 |
Tomatovillian™
Join Date: May 2006
Location: Rock Hill, SC
Posts: 5,346
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Fortunately there are lots of websites that sell open-pollinated and/or heirloom pepper seeds which give consistent results year to year. No need to depend upon seeds saved from a grocery store pepper.
Also, remember to reduce watering on your peppers as they approach harvest and it will concentrate the heat.
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#7 |
Tomatovillian™
Join Date: Oct 2011
Location: Durhamville,NY
Posts: 2,706
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I assumed that the green jalapenos were too immature to have viable seeds in them. Did you find some that were riper or am I wrong in my assumption as to when they are ripe?
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#8 | |
Tomatovillian™
Join Date: Mar 2012
Location: PNW
Posts: 486
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#9 |
Tomatovillian™
Join Date: Mar 2012
Location: PNW
Posts: 486
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I have read by some knowledgeable chili-heads that even green ones that have reached a certain maturity will have viable seeds, so they don't necessarily have to be red ripe.
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#10 |
Tomatovillian™
Join Date: Mar 2014
Location: Denver
Posts: 17
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Agree with noinwi. I was able to grow seeds from large & very green store-bought jalapenos season before last. Plants looked nice, peppers were large but almost no flavor (and no heat at all).
I've tried several varieties from seed and my experience has been growing conditions & treatment affect heat/flavor more so than variety. YMMV... |
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#11 | |
Tomatovillian™
Join Date: Mar 2012
Location: PNW
Posts: 486
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#12 |
Tomatovillian™
Join Date: Mar 2014
Location: Denver
Posts: 17
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That's the great thing about the midwest; there isn't too much that won't grow well!
PNW I hear can be tough for hot peppers although a lot of folks seem to do well. IDK if it's micro climates up there or just a matter of experience. Hot peppers in containers seem to be less work in those conditions. Hot peppers do well out in CO as long as you start the seed early enough. Most hot peppers seem to come out hot no matter what. Last year we had a wet spring and late summer rains. All the jalapenos in raised beds came out like bell peppers (good flavor, no heat). The same seeds in containers (better drainage) were quite hot, tho... Good luck up there in PNW! Let me know how the transition goes ![]() |
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#13 | |
Tomatovillian™
Join Date: Jun 2012
Location: Minnesota
Posts: 586
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Mature seeds will retain most of the size they had when you extract them from the pepper after drying. Immature seeds will turn brown and shrink away to almost nothing. I've got a batch of in-between seeds from some chiles I got at a local sushi joint. (I suspect they'll sprout, but will need to be babied a bit because of their lack of food reserves.) I also collected some seeds from an impressive sliced jalapeño I found in a dish of phó at the local vietnamese restaurant. They survived drying out and I'm thinking to plant them this spring. Last edited by Darren Abbey; April 4, 2014 at 10:14 PM. |
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#14 |
Tomatovillian™
Join Date: Oct 2011
Location: Durhamville,NY
Posts: 2,706
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Darren Abbey that's interesting. I have always assumed that the peppers had to be their terminal colors before the seeds would germinate. That's for giving a test for maturity.
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#15 | |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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