

My edible garden, including a ton of different peppers, 6 parisian cucumbers, 2 types of Zucchinis (black beauty and cocozelle), Winged Bean, 3 types of Tomatoes (July 4th, Cherry, and Cherokee Purple), Tomatillos, Okra, Boysenberry, Mint and Basil. I am also cloning my tomatoes as gifts for friends.
I am starting to get cucumbers, half of my peppers are flowering/fruiting, and my tomatoes/tomatillos just started flowering. I have also upgraded the trellises for my beans/cucumbers with more suitable sticks/rope for climbing.
My peppers in increasing order of spice. Peppers marked with * are plants that I bought last year that I managed to barely overwinter and am trying to recuperate.
- Yum Yum Sweet (0 Scoville)
- Mellow Star Shishito (~200 Scoville)
- Mexibell (100-2.5K Scoville)
- Numex Joe E. Parker Anaheim (500-2.5K Scoville)
- Purple Jalapeño (3K-5K Scoville)
- Purple Serrano (8K-22K Scoville)
- Serrano* (10K-23K Scoville)
- Pequin (30K-60K Scoville)
- Thai bird’s eye* (50K-100K Scoville)
- Scotch Bonnet (100K-350K Scoville)
- Chocolate Habanero (~350K Scoville)
- White Peach Ghost (~1M Scoville)
- Death Spiral (~1.3M Scoville)
- Carolina Reaper* (~1.6M Scoville)
I like making hot sauces and salsas, so I wanted to get a wide variety of pepeprs. I have made fermented hot sauce and really like it, so I want to do that some more, as well as trying my hand at pickling.
I live in CA, and with the current economic situation, I really wanted to help supplement my pantry/fridge with some every day use veggies as well. I love gardening, so it is good for both my mental health and my wallet, which is a win-win.
I also have a lemon tree and an apricot tree. The lemon tree is crazy productive, but the apricot tree hadn’t been pruned in years and was struggling after a heatwave last summer, so I think this year will mostly be growback while it gets healthy after some major pruning.