Garden ornamental eating epiphany!

I recently got a coupon from Home Depot, as I'm part of their "Garden Club" or "Home Improver club" (or maybe that's the Lowe's version?) or whatever they want to call or lump it in with now.

(Oh, and also not affiliated or whatnot with them, I'm just stating a fact and am not special in any way and it's easy to be a part of this "club")

Back to the point, the coupon is for a buy one, get one free houseplant.  I have plenty of house plants I think and in the winter that explodes because some of the edibles become houseplants, so obviously I was trying to think of houseplants of potential (especially ones that hang to save space because horizontal space is precious here).

I had a duh moment and remembered that I've always wanted to try fuchsia, because the flowers can be spectacular, it's commonly hung and finally YOU CAN EAT THE BERRIES.  And make JAM!

The only tricky part that I've heard is that some of the berries are significantly better than others and finding the variety that is tasty can be hard as big box stores tend to carry houseplants for show, rather than for actual use.

Double petal/flower fuchsia are what's often seen in the stores I know and I hear that the large showy flowers can cut down on fruit production, so that's a minus.  Also I find that many of the big box places don't always list the Latin name of the plants, so I don't know if I'll find any of the suggested fuchsia varieties below if I can't figure out their true identity:

-Fuchsia corymbiflora
-Fuchsia excorticata aka Kotukutuku
-Fuchsia splendens  and cultivar 'Karl Hartweg'
-Fuchsia boliviana 'Alba'
-Fuchsia regia
-Fuchsia venusta
-Fuchsia procumbens
-Fuchsia magellanica and cultivars 'Globosa' and 'Tresco'

While researching, I've also found that the F. magellanica is potentially hardy in this area! Some places say zones 7+ and others 6+.  Either way, here in zone 7a, if I

The coupon expires mid-March and I am also uncertain if they'll have plants like that even out yet.  Crud.  Maybe it would be better to just order online for certain?

Another silly epiphany I have was bamboo!

Down here it can grow pretty rampant and I know that some people have difficulty controlling it.  Someone I know controls her's by kicking the bamboo shoots multiple times each time they pop up and that controls them well enough.  I luckily reminded her that you can totally eat bamboo shoots and we did end up cooking them up with some soy sauce and sesame oil, which was excellent.

So, why the heck did I not think about growing bamboo before?!  (well, I was worried it would get out of control...I can eat it, and it would be an accessible resource for gardening!  I am such an idiot, why didn't I start this earlier?!  Adding to my list... "see if I can trade for bamboo this year..."

If anyone in the area has some of the either above, tasty fuchsia and bamboo (all young shoots are edible, is what I've read), please tell me if I'd be able to trade for it.  Grand plans this year, grand plans! :)

Chilis! (for when it's not Chilly)

As you may have noticed, if you've frequented my blog before, I have a thing for chili peppers.  More the spicy and ornamental kind, though I do like the sweet bell ones too, the versatility and variety of the spicier versions (the ancestor of the sweet bell types types, btw) really excites me.

I've been slowly building up (and killing) my stock of ornamental and regular chili peppers.  Peppers are quite perennial if you live in the right locations or can offer good cover/shelter/conditions when unseasonable times arrive.

I had a jalapeno growing well for 2 years straight producing fruits in the winter for my use (it loved me I think) until I've begun playing aphid invaders and the aphid squish game this winter.  My calico, tricolore garda and black pearl chili plants have been attacked and luckily they've all fruited and set seed and I've saved seed of them for re-starting if need be, there's nothing like having a mature, well established plant.  One established plant of each variety I'd like to add because I have a tendency to not want to get rid of a cool plant and then it takes up space... but then some lucky person can have my cast off!

The reason for this post however is to address a recent Herb Companion article on Chili Rellenos, because plants and food for me go hand in hand nearly always.

I have tried in the past to grow poblano/ancho/mole chilis for the past few years will little success, partially due to bad locations, another time because swallowtail butterfly caterpillars decided that they wanted to snack on it. (I suppose it was near the dill and parsley plants...)

I've only been successful in growing 2 of the peppers (really sad) and once I discovered that my local Mexican mart sells them dried for the obscene cheap, I said "screw it" and decided to just buy them in the bags as they last forever.

This recipe reminded me of the joys of fresh poblano chilies again and as I don't usually plan in advance what I'm going to eat, and instead wing it, or just run out into the garden to see what's good, I would love to be able to have on hand fresh poblanos (and I guess have some ready in the freezer as was done in the article)  I might attempt to grow these again.

Since I don't want to pay for seeds (as usual) I still have dried poblanos in the pantry, I will attempt to grow them from the seeds in the dried ones from the bag.  I hope it works!  With luck, I can dig up a good plant before the winter and keep it inside (where with luck it will keep giving me more fruits) and make deliciousness in the winter too! Woot! (and not have to re-grow the plant again next spring).

Hmmm... as usual, where am I putting this....? (You see, there is a problem with having planned your garden ahead!)

Hot-cha!

Hibiscus and Malabar spinach, as well as various herbs being my choice for ornamental gardening (all edible, please note), I find the most satisfaction in ornamental peppers. They are not only are fantastic looking, but edible and can be brought indoors to continuously flower and fruit throughout the winter!

Current varieties I have are:

Tricolore Garda (I grew by seed)
http://gurneys.com/product.asp_Q_pn_E_73606

This beauty will grow upward pointing peppers that turn purple, cream, orange and finally red (so much for tri-colors...) Obviously they are still in their early stages, but I am so excited to see all the colors (....Duke! http://www.youtube.com/watch?v=VwlMHJE82Mk),

and

Calico (bought from a nursery)
http://www.ballhort.com/Landscapers/plant_info.aspx?phid=045600001000942

This is a green-white-lavender variegated leaf dark purple-black tiny pepper packs a punch. It's so unusual I had to have it!

I really want to grow Black Pearl (http://www.parkseed.com/gardening/PD/3953/)
(Thanks OSU for pic)

Black leaves and red/black pearl round peppers! I had ordered seed from Park seed, but after going out of town at one point, the peppers seedlings kicked it from the heat.

Ornamental peppers are edible, though considered to be extremely hot and somewhat pungent; vinegary is the best way to describe it.

My tricolore is just starting to fruit and I am excited by how the fruits seem to stand straight up. More on their heat when they get big enough. I will probably take a stab at trying them at their various color stages to see if it makes a difference in heat level.

When my husband and I tried the calico pepper fruits, when they were a deep purple black, it was a simple *chewchewchew,* "Man, these aren't that hot..." to "HOOO, okay, they've got some heat!" to "OHWHERE'STHEBATHROOM?"

Needless to say, you can't have a sensitive stomach for these lovelies.

For the longest time I was under the impression that you shouldn't grow peppers by seed and that the plants were the only way to go. I had heard that their heat got killed when you grew them by seed or they needed to be grafted or something odd like that, so I didn't bother. When I saw that the seed was advertised though, I figured they must retain that heat... the ad says so! So I am happy to find that it's working out just fine.

I (un)fortunately found that Park seed has a plethora of ornamental pepper seed and while I don't need so many... maybe I'll give the extras away to friends/family or sell some, who knows?

Park seed ornamental pepper links:

Tepin:
http://www.parkseed.com/gardening/PD/5608/

Shu:
http://www.parkseed.com/gardening/PD/4000/

Explosive Ember:
http://www.parkseed.com/gardening/PD/3987/

Sangria Hybrid: (MILD though)
http://www.parkseed.com/gardening/PD/51524/

Marbles:
http://www.parkseed.com/gardening/PD/5290/

Thai Hot:
http://www.parkseed.com/gardening/PD/5643/

Purple Flash:
http://www.parkseed.com/gardening/PD/51523/