Pepper Chile - Habanero
The Pepper Chile Habenero, 'Capsicum chinense', is the hottest known pepper in the world! It adds fire and a distinctive citrus flavor to salsas, chutneys and soups. The Habenero Chile Pepper is prized by chile aficionados not only for its intense heat, but its distinct fruitiness. The Habeneros will turn a bland barbeque into a fiery feast. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when 1 inch long or longer. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately. ... additional information
Radicchio - Milan The Radicchio Milan, 'Cichorium intybus', is a self-heading type that is easy to grow. The Milan Radicchio adds a unique flavor to salads. Milan is strikingly beautiful with its deep red and very white veins. It adds a distinctive, desirable, slightly bitter flavor to salads, is delicious sauteed with butter and garlic, or eaten with slices of fresh tomatoes. Milan has 9 to 12 ounce round deep red heads with very white veins. They prefer well drained soil with lots of organic matter. Harvest when heads begin to become firm. Cut head above the crown and it may re-sprout producing another head in the fall. Remove the outer leaves until you reach the inner heart where the veins are white.
