- Thread starter
- #41
Branching Out
Deeply Rooted
I can't get over how pristine many of the peppers seeds are this year; the one shown here had fewer than ten seeds that I culled. Typically I wait for the fruit to mature and turn red before saving seed, but this Alpine Poblano that was harvested green a few weeks ago. Some of the seeds look like they might be starting to germinate. Rather than compost the fruit I nibbled on it raw, and it was pretty darn spicy. Not as hot as a jalapeno, but enough to make my eyes pop out a bit.
