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  1. Maria CHUIKOVA, Astrakhan

    Perennial peppers

    Any hot dishes seem to me tasteless, if they do not add a spicy pepper, so every year I take away for him in the garden a small ridge. And every plant serves me more than one season.

    To make the peppers grow like perennials, in autumn cut the bushes to a height of 15-20 cm, carefully dig it out and transplant it into 2-3-liter containers filled with fertilized humus. I carry the tanks in some dark and cool place, which does not reach minus temperatures. I occasionally moisten the soil a little. At the end of May I return the plants to the garden, but certainly to a new place.
    I sort the collected peppers: I separate the green from the red. I use the first when moderate severity is needed, the second - for maximum acuity. My peppers, I cut it in half lengthwise, remove the seeds - with them the sharpness will be excessive. I dry in the sun for half a day, turning over from time to time. Then I put it in a glass jar - in it, well-dried pepper can be stored for months, if not years. I sometimes grind some dried peppers. So seasoning is more convenient to add to dishes.

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