This week I am digging all these cayenne peppers!
With the weather getting colder, I went ahead and plucked all the remaining peppers that were still on. That amounted to 1 bell pepper and 25 cayennes (from one plant)! I think if the hot weather had lasted and they could’ve stayed out there longer, they would’ve turned red. They should be fine all the same.
There were also a bunch of unripe tomatoes that I went ahead and pulled off.
So now I am looking for ways to use the cayenne peppers. While searching for some good recipes, I learned a lot of interesting things about these little peppers.
- They originated in Central and South America and have been part of Native American cuisine for at least 9,000 years.
- They are hotter when more mature.
- They are believed by some to have many medicinal properties. Here is a good read if you’re interested in finding out more about that.
I am planning to dry mine out and make crushed pepper for use as a seasoning. I strung them up using a sewing needle and thread. They’re hanging on a window casement that doesn’t get too much direct sunlight. From everything I read, it’ll take several weeks for them to completely dry.
One of the things I love most about gardening is that there is always something new to try. Hope you have a great weekend!
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