Growing peppers?

[Rhesus Feist]

If you're worried about humidity for the seedlings in a windowsill in dry Colorado, you can take a bowl or high sided dish larger than the plant pot, fill it with gravel or something to keep the plant pot off the bottom of the dish and put a small amount of water in the dish under the plant. You dont want the plant pot touching the water or it will get water logged. Leave at least a 1/4 inch or so between the water surface and the plant pot. As the water evaporates from the dish, it will slightly raise the humidity around the plant.

[Judy S]

The damping off problem is usually avoided by having a top dressing of milled spagnum moss which is generally sterile...and if damping off does occur- can be resolved fairly easily by using the appropriate chemical against fungus...

[sampson1269]

check out a site called pepper joes, they have tons of info on growing all types of hot peppers

[Brotherly Monkey]

Originally Posted by Art A

I grow many different types of super hots and growing seedlings in a vivarium will work for a short period of time. It will be much like my set up for starting from seed. Seed starting tray, rapid rooter plugs, dome and heat pad set at ~85f. You have to be carful with prolonged humidity as the starts could have a problem with dampening off. The constant humidity will cause fungus growth which can kill the young plant. You should be fine in a window sill until the weather begins to warm. Another problem you will run into is these plants can get pretty big. I have seen ghost chili plants over 6'. My biggest plants last year only got to 4' as the weather was really wacky during late spring into summer.

Here are some of my plants from last season.

How big was your harvest and how do you normally go about preserving them?

[FrogNub]

I have always wondered....why does anyone possibly need a pepper that hot?

One pepper could make a years supply of hot sauce - you could supply an army with pepper spray!

[froggymike]

Do I see chocolate habaneros, and devils tongue in there.
I will be trying my green thumb this summer with 5 varieties of super-hots.
Dorset-Naga, Ghost, Devil's Tongue, Chocolate Habanero, and Butch-T Trinidad Scorpions.

[Art A]

Originally Posted by Judy S

The damping off problem is usually avoided by having a top dressing of milled spagnum moss which is generally sterile...and if damping off does occur- can be resolved fairly easily by using the appropriate chemical against fungus...

Judy, I found that if I had anything that held too much moisture around the stock it would cause cause problems. The weather this past season was a bit off and had many cool days most likely attributing to the the occasional dampening off.

Originally Posted by sampson1269

check out a site called pepper joes, they have tons of info on growing all types of hot peppers

Another good site is thehotpepper.com

Originally Posted by Brotherly Monkey

How big was your harvest and how do you normally go about preserving them?

The harvest was more than I was able to keep up with. I had over 100 plants and it was only my son and I that were consuming them. I think I was pulling 30-40 pods per plant every couple of weeks. I shared a lot with family and friends and I didn't preserve any last season but will this year.

Originally Posted by froggymike

Do I see chocolate habaneros, and devils tongue in there.
I will be trying my green thumb this summer with 5 varieties of super-hots.
Dorset-Naga, Ghost, Devil's Tongue, Chocolate Habanero, and Butch-T Trinidad Scorpions.

Yes, chocolate habs, but no devil's tongue. They were yellow bhuts. Good luck with your super hots this year.