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Italophile


Latest posts by Italophile

Chilli plants - keep or chuck and start again next year?

Posted: 01/10/2012 at 10:32

I discovered something by accident last season. Forgot to harvest some chillies as the cold weather descended. They ended up freeze-dried on the plants. I used them all through the winter.

Chilli plants - keep or chuck and start again next year?

Posted: 01/10/2012 at 06:59

Good advice. Chillies always take longer than toms to get to planting out stage.

Chilli plants - keep or chuck and start again next year?

Posted: 30/09/2012 at 15:28

Technically they're perennials, like toms, but most succumb either to weather or disease. Even if they're kept alive, the production usually drops.

Size of plant depends on variety, June. Your 10-inch plant sounds like a small bush variety. If you want a larger plant from seed, there are plenty around. Check out the seed packets at a garden centre.

Saving tom seeds...

Posted: 30/09/2012 at 07:41

I always bag the flowers on plants when I'm going to save seeds just to guarantee against cross-pollination. Once the fruit has set I remove the bag and tie some coloured thread to the fruit (or truss) to remind me it's for seed-saving. Sometimes I completely overlook the thread when harvesting and eat the dang things!

If GS had some fungus on the leaves it won't have impacted on the fruit or its seeds. The only real risk with saving seeds in terms of disease is perpetuating seed-borne disease. I doubt your GS suffered any such.

Anyway, it's always a good idea to ferment the seeds in the saving process. Some people just remove the seeds and dry them. Fermenting them does two important things: (1) the gooey seed gel, left in place, can inhibit germination and fermenting removes it quickly and easily; and (2) it kills off pathogens that might be lurking.

Saving tom seeds...

Posted: 29/09/2012 at 07:21

Ripe is best and easiest but you can, if need be, save viable seed from about the time the tom is changing from dark green to lighter green. A good test is to cut open a tom and have a look inside. If the seed has fully developed its gel coating, it's usually good to go.

 

 

Bay pests

Posted: 29/09/2012 at 06:47

Could be, Alina. The wispy white stuff said Mealybug to me. I see it on bays here.

Tomato Ripening

Posted: 28/09/2012 at 16:10

Inside with 'em.

Tomato Ripening

Posted: 28/09/2012 at 14:34

Could be grabbing the least ripe ones. You'll have seen the different shades of green on their way to ripening - starting dark, then ever so gradually lighter, before the colour starts to kick in.

17C as a day temp isn't bad, but the 8C overnight is slowing you down. Can you cover them at night? Pop them into a greenhouse? Alternatively, what are your temps like inside the house?

 

Bay pests

Posted: 28/09/2012 at 12:44

They sound like Mealybug. You can spray with a horticultural oil which will suffocate them. I usually clean them up by hand.

Tomato Ripening

Posted: 27/09/2012 at 17:29

Depends on the temperature, Barbara. Optimum temps for ripening are anything above low-20sC. The lower the temp below that, the longer they will take. If it's consistently warmer inside the house than outside - even in the greenhouse - you're better off taking them inside to ripen.

 

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