Pepper - Chile - Tobasco Greenleaf
The Pepper Chili Tabasco Greenleaf, 'Capsicum frutescens', is a very hot pepper with a uniquely smoky flavor. The Tabasco Greenleaf is used for sauce and either fresh or dried in spicy Asian, Cajun or Creole dishes. Tabasco Greenleaf is a disease resistant, very hot variety of the chili, used in the famous sauce for more than 130 years. The pods are about 1. 5 inches long and are yellow, maturing to red. This plant is compact, bushy, and highly productive and is ideal for use in containers. 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 peppers have turned from green to red. ... get more information
Bitter Melon The Bitter Melon Short Fu Qwa, Foo-Gwa, 'Momordica charantia', is widely used in the Orient. You will quickly enjoy its bitter flavor. The Bitter Melon is also called a Balsam Pear. The bitter flavor of bitter melon is due to quinine, and is a taste that is quickly acquired by adults and kids. This soft flavor softens as it absorbs other flavors. It is used in stir-fry, stews, steamed, braised, or curried. When mature, the melons are very showy, which is why it is commonly used as an ornamental. Plant in the spring, 1 to 2 weeks after the last frost when soil temperatures are warm. Keep the plant moist but not soggy. Harvest the fruit when they are no longer than 6 inches and are still light green in color.
