October 10, 2012
I have a long series of articles about the Guam boonie pepper, a small hot pequin style pepper native to the island of Guam. This pepper is not (despite unverified claims in the Wikipedia) the same as the Thai ornamental pepper, but is instead a separate species, closely related to the tepin of Mexico. The pepper is used in Chamorro dishes, most notably the ubiquitous finadene sauce.
To update the status of my plants: I recently posted that one of my four peppers was flowering. This year, all four flowered and it looked like I was going to have a record crop. Then pests started taking bites of my peppers, and I’d lose all but a few seeds.
In mid September we took a trip, and I had to bring my boonie peppers inside. Outside, they could easily have dried out in two days, and the trip was longer than that. The results?
Being inside allows for a more relaxed watering schedule.
Not only has the crop grown larger, they’re not subject to predation and can stay on the bush longer, turning a full red instead of orange. It’s been successful so far. The question now is, will all 4 plants winter well?
Footnote: a video of people eating Guam Boonies is here. The man shown stopped at 11 peppers.
August 29, 2012
As my boonie peppers are turning red, if I don’t harvest them quickly, they’re turning out like this:
Something is eating the tips off my peppers.
I still harvest the half eaten peppers, because they have valuable seeds. 2 or 3 of those tiny seeds can grow into a 6 foot plant. So I dry what remains, and collect as many seeds from the pod as I can.
I don’t think hornworms are doing this (though I found at least one hornworm on my plants), and all the boonies are flowering these days. It’s been an unusually wet summer, almost semitropical in character. The peppers love it.
July 10, 2012
I speak often about the Guam Boonie, a pequin style pepper related to the tepin so lovingly described by Mark Miller. They’re native to the Marianas Islands, and are used for things like finadene:
Home made Finadene sauce.
Thing is, in Georgia, my plants have never flowered in the spring or summer, but only in the fall, until now. One of my four plants is not only flowering, it’s also growing peppers.
You can see a flower about to bloom, a flower after it has bloomed, and a green pepper in this photo.
They’re aren’t many on this plant, but some are better than none. I’m working hard to keep this plant watered and producing. In pots like the ones I use, in Georgia heat you have to water these every other day.
November 13, 2011
I haven’t spoken much about my boonie peppers this year, perhaps because they sprouted and grew, but not spectacularly. I didn’t fertilize them much after the spring, because I wanted flowers, of which I saw not a one all this year.
But I just took them inside, after the recent freeze, and within one day after taking them inside, every last boonie pepper now has flower buds. If I had to guess, it was a temperature thing. The summer was too hot, and the fall too cool to trigger any flowering.
It suggests next time taking the plants inside earlier, to trigger the growth of peppers.
Update: the lighting tools we’re using to grow peppers inside are described here and here. 4 desk lamps with grow bulbs as described in the links are being kept on a 16 hour cycle.
June 5, 2011
It’s a blessed mess of green back there. I’ve been moving some of the twistier tomatoes to beside the chain link fence, to see if they’ll grow into it. 11 tomatoes still sit on the deck. Some of them even have fruits.
I had four boonies sprout, of which one died, one was cut off by some worm before it could get anywhere (still alive though), and the other two look pretty healthy. This photo is of the best of the new year’s boonie peppers. I don’t expect any crop until late fall.
March 11, 2011
Posted by foodnearsnellville under Boonie Peppers
| Tags: boonie pepper
, hot pepper
, hot peppers
, plants from seeds
, spring is near
, tomato plants
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I’m not entirely used to the idea of replanting tomatoes when you grow them from seeds. The technique (here for example, or here) is so different from what I developed for boonies. With boonies, you sprout them, and there is no concern about darkness for a new days. You fertilize with an indoor strength fertilizer from the start, and keep the plants warm and in soda bottle greenhouses.
Tomatoes, by contrast, you must watch like a hawk when they sprout so they don’t grow too much. You don’t fertilize until they have true leaves, and then only once or twice. Water is otherwise enough. You replant 2-3 times perhaps, every time they outgrow their “container”. You replant most of the plant into the ground in order to create a deeper stronger root system. The final pot depth should be a minimum of 12 inches deep. (I think my tomato pots last year were at best 6 inches deep. Oops.)
By the end of the weekend, I want all my tomatoes into 6 inch pots.
The new boonie peppers are getting sizable enough that I should consider replanting them at some point, try a more tomato-like technique.
February 20, 2011
Two are visible in this picture. Looking through some older pellets, we found another that sprouted. Using Jiffy 7 pellets, a heating strip, and 2-3 seeds per pellet, every pellet produced this time.
Note: A recent thread on the hotpepper.com site made reference to the Food Near Snellville article, “The origin of the boonie pepper.” Nice to see people making use of what we’ve found.