The leaves on the rhom. are awesome. They remind me of a type of salvia called chia. I want to grown the rhom. next year.

New growing setup:

Lemon Drop:


Chimayo & others:

Lainaus käyttäjältä: lee - maaliskuu 10, 2010, 21:38:22 ip
Some cuttings I took from C.lanceolatum, actually brings the total on 8 C.lanceolatum plants. Maybe good for a hydro experiment..

cool cool. I think I'll grow some C.lanceolatum next year.

So you cut the stem before the third set of leaves arrive? I'm guessing it makes the plant bushier? Sorry if I sound so dumb, I'm just trying to figure it all out. Most of my plants have their 3rd and 4th sets of leaves, but their growth seems to have slowed down. Should I cut 'em, or just leave 'em?

Lainaus käyttäjältä: Kilp - maaliskuu 10, 2010, 18:19:03 ip
Usually when second pair of leaves grow big enough for cutting.


PS: Im on my first season though, so not much experience under belt yet.

What do you mean "big enough for cutting" ?

Lainaus käyttäjältä: jeQQ - maaliskuu 10, 2010, 15:32:02 ip
Almost immediately after germination, especially if there is enough light(I use HPS..)

Do you feed them full strength at first, or do you do less? something like half strength?

I have a half cousin that lives in Redwood City. I've heard it's nice and mellow there. I haven't actually been there. It's close to San Francisco though, which you should check out. I lived further north in California in Shasta county. The place I used to work for: www.humboldthydroponics.com
I'm much more familiar with Eureka, Arcata, Chico, Sacramento, Mt. Shasta, Dunsmuir, and Redding California.
Do you live in the states? Traveling for fun or business? Have fun in Cali!

When do you start fertilizing your seedlings? Mine are about 1.5 months old, and I'm giving them their first dose of half strength fertilizer. I wanted to see what other people usually do.

I've got 6 plants of the chocolate habanero. I won't have room for all of them, but I can't bring myself to throw any away 

from the chileman.org :
"The notorious & viciously hot Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Also known as the 'Congo black' the fruits have a unique, rich flavor unduplicated by any other pepper. The 2" fruits ripen from an emerald green to a gorgeous, chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce. The variety is a must for heat lovers."

Hi all. I'm new to the forum, from Idaho. Was told about the fatalii site by a friend. I've been searching through the threads and really enjoying the site. Lots of cool people on here. I used to work at a hydro shop in California, so I'm digging on all the hydro stuff that fatalii is promoting. Here are some pics of the chiles I'm currently growing. They're going to go in the soil in my backyard in about 2 months. So far this year I'm growing:

Lemon Drop
Yellow Scotch Bonnet
Caribbean Red
Chocolate Habanero
Orange Habanero
Big Jim
Anaheim
Jalapeno
Hungarian Black
Hungarian Wax
Jimmy Nardello
Super Shepherd
Chimayo
Red Thai
Orange Thai
Pepperoncini
Zavory

I'd really like to try a lot of the varieties that fatalii carries, especially aji crystal & the wild rhom. chile. I think it's a little too late in my season to get anything else started to be ready by my outside planting date.