Because I love seeing everyone else's fall harvest, here's mine.

Made in Czech Republic

It's getting too cold outside over here in 🇩🇪

I've built this rack last year because I want to overwinter my plants but don't have many options other than to hang them on the wall lol.

There's a window on the right and also a grow light in the ceiling lamp.

Let's hope I can bring those beauties through the cold season.

• Has 4 large leaves showing discoloration
  • pic 1 - leaf 1 is odd yellowing at bottom, and has black lines all over
  • pics 3-5 shows other 3 leaves with black lines throughout
• ~15" tall, ~3 months old, grown entirely indoors
• I have 4 other baccatums 1~2y old, none of those 4 have had any leaves look like this 🤔
• I fertilize all my peppers with gaia green all purpose 4-4-4 and amend with marphyl calmag when I see a deficiency

Ready to go to our local pickle lady to make her delicious Reaper pickles

A couple red jalapeños from my plant 😁

I’m pleased

My grandma gave me this jalapeño plant a few yrs ago

First year nothing

Last year I had two (both red)

This year 10

I had enough to make jalapeño cheddar sourdough bread

These are my first red ones of the year

One will be made into salsa

The other is going into a fruit smoothie

I have about 4 mature (30”+ tall) bell pepper plants, 2 mature jalapeño plants, and 3 baby bell pepper plants that I’d like to overwinter. Our first freeze comes in 2 days so I’m on a time crunch. The mature plants are still growing fruit. Can I move these to my overwintering pots in the garage and keep letting these peppers grow to full size or do I sacrifice them? Hope many plants can I put in each pot if it’s only to overwinter (and they’re cut down to a few inches of stem)? I have these reusable fabric planters (pictured here). Lastly, are these 3 baby plants worth saving?

A bunch of my Hungarian Blacks have turned/begun to turn. And not a moment too soon: there’s a hard frost scheduled for later this week…

Will trimming the Topps of these help them grow wider? Do I trim at the next node?

Tried something new with my Peppapeach Stripeys and got something very interesting and delicious, they're a very fruity sweet heat

I only used:

-Apple cider Vinegar

-Sugar

-Salt

-Ground Ginger

Blanched the peppers in the mix at a boil, removed and then reduced the mix for about 10 minutes before adding it to the jars

I found these beauties in a small African shop in the Bazar in north Cyprus. Are they habaneros? What are they called?

As someone who eats a ridiculous number of peppers, rising grocery prices eventually pushed me into the world of gardening specifically indoor plants. Who needs an outdoor garden when you have an apartment, spare change from not eating out and an unreasonable amount of optimism?

Six pots of peppers started their journey in summer 2025.
2 plants in a 25 gallon bag, the others in 12in deep pots and 5 gallon bags.

One of them in the 25 gallon bag heroically produced two tiny peppers over the winter.

Four plants survived the winter, one died of root rot. Then I chose to curtail all form of independence by pruning. Only one plant (Mystic) responded to severe pruning by producing green leaves. Then I bought gnat infested soil, won the war against gnats using diatomaceous earth, hydrogen peroxide and mosquito dunks.

Against all odds, Mystic went on to grow two peppers. TWO! And they were actually getting bigger. For a brief moment, I dared to dream of a future in which I could eat my homegrown peppers. I dreamed of sending harvest pictures to my disbelieving friends and family.

Today, I discovered tiny, cream-colored, wiggly worms, approximately 3 mm long. The plant received a 70% ethanol treatment followed by neem oil. However, the internet is saying that I may have a thrips infestation. I already suspected some form of bug was involved as the leaves became droopy and curly.

And so, I bid adieu to my dream of homegrown peppers. 🌶️ My pepper planting career was short, my harvest was microscopic, and my enemies were 3 mm long.
One day, when I can afford a home with an outdoor garden, I shall return. I will grow enough peppers to satisfy my appetite, lower my grocery bill, and possibly supply a small village. There will be better drainage, stronger plants, and a security system worthy of a pepper-growing fortress.
Until then, I shall continue buying overpriced peppers at the grocery store, while my tiny nemeses celebrate their victory🪱🏆

1 - Indoor pepper adventure

As someone who eats a ridiculous number of peppers, rising grocery prices eventually pushed me into the world of gardening specifically indoor plants. Who needs an outdoor garden when you have an apartment, spare change from not eating out and an unreasonable amount of optimism?

Six pots of peppers started their journey in summer 2025.
2 plants in a 25 gallon bag, the others in 12in deep pots and 5 gallon bags.

One of them in the 25 gallon bag heroically produced two tiny peppers over the winter.

Four plants survived the winter, one died of root rot. Then I chose to curtail all form of independence by pruning. Only one plant (Mystic) responded to severe pruning by producing green leaves. Then I bought gnat infested soil, won the war against gnats using diatomaceous earth, hydrogen peroxide and mosquito dunks.

Against all odds, Mystic went on to grow two peppers. TWO! And they were actually getting bigger. For a brief moment, I dared to dream of a future in which I could eat my homegrown peppers. I dreamed of sending harvest pictures to my disbelieving friends and family.

Today, I discovered tiny, cream-colored, wiggly worms, approximately 3 mm long. The plant received a 70% ethanol treatment followed by neem oil. However, the internet is saying that I may have a thrips infestation. I already suspected some form of bug was involved as the leaves became droopy and curly.

And so, I bid adieu to my dream of homegrown peppers. 🌶️ My pepper planting career was short, my harvest was microscopic, and my enemies were 3 mm long.
One day, when I can afford a home with an outdoor garden, I shall return. I will grow enough peppers to satisfy my appetite, lower my grocery bill, and possibly supply a small village. There will be better drainage, stronger plants, and a security system worthy of a pepper-growing fortress.
Until then, I shall continue buying overpriced peppers at the grocery store, while my tiny nemeses celebrate their victory🪱🏆

1 - last Saturday
2- winter 2025
3&4 - today

So, had a coldsnap and some ground frost so decided to do the thing, looked up info on how to overwinter my peppers. Here is hoping they survive

Roast me, compliment me, teach me or whatever i guess 😅

Last spring I’ve got a bag of seeds from the discount box at garnering shop, the bag was quite old and out of 15 seeds only two become plants .

The label said claim the variety it’s “
Basta” , google search results point directly to the brand of the bag, no other informations.

Ripen fruit are bright red or orange, I’ll test how much spicy they are tomorrow but the bag say 150/300000 scoville units , the smell it’s sweet and fruity .

Here is a link ( in Italian )

https://sgaravatti.net/products/peperoncino-piccante-basta?srsltid=AU7gw4VgujCbQoZ0b1o0n6ChuAhjIlfgzhIncsj0hnpoF9xM3A6zjKhx

So I have a red snacking pepper plant that decided end of summer/beginning of fall was the perfect time to fruit, except now it's getting cold and cloudy (I'm in the PNW) and the peppers are struggling to turn red. I've brought it into the garage to help protect it a little from the nighttime temps, but I'm lost in the weeds of research on how to support its growth. I already planned on getting a lamp, but now I'm wondering do I also need a tent? A heater? Also, what kind of lamp? I typically suck at plants but this little pepper plant has become my child lol any help is appreciated.

Had some cat damage, and some bud drop. Bud drop was expected due to daily nitrogen input, and lack of red light. Hopefully 2 weeks from now we will start seeing them take hold when I update the lighting.

Still using cheap led shop lights, and fertilizing daily. Every Friday is soil flush day, and I prune inward growing leaves.

One plants first year’s harvests worth of Armageddon peppers and I have about that same amount that are going to turn red at any time now. I would like to dry them and make some Armageddon pepper powder. Is there a best way? My two options are to hang them by the stem and let them dry naturally or to do it in the oven. Ive read that drying them in the oven can “tear gas” your house any thoughts or recommendations?

To say my habanero plant was prolific this year would be putting it mildly. This is the second picking and there are still at least two dozen green on the plant that I hope will get some color yet. If not they make a nice green habanero sauce.

Tabascos did really well too- still quite a few green ones and the plant is still flowering! Along with the cow horns I should get some good blends out of all this.

Zone 5a.

Hi everyone,

I'm quite new to pepper growing. I currently have a jalapeno, banana, peppadew and rocoto (rocoto being at the upper end of spice I can currently tolerate). I usually quite enjoy a sweeter and slightly mild pepper but I do want to branch out. I didn't expect the world of peppers to be so vast, so I'm hoping you all could give me some suggestions of what peppers you like and what you like about them to help me decide.

Thank you all.

Hi there ,

I bought this plant for my grandma . The little stick in one of the smaller ones said "ornamental pepper", but the lady in charge of the store (a little one in South Carolina) assured that they are edible. That they are 3 different kinds of pepper -- but she didn't know what kind.

Can anyone help identify what kind, and if they are indeed edible?

Thank you?