Herbs and Peppers
My parsley, basil and chives have all sprouted! The parsley was the last to come up, which was expected, but it is already taller then the basil. I am waiting for secondary leaves. I am not sure if I should thin the chives, aren’t they suppose to grow in clumps? (If you cannot tell, I’ve never grown chives from seed.)
I am still waiting for my morning glories to come up outside, but its only been 10 days.
I was also chopping a yellow bell pepper for my pasta salad today. When I sliced it open it was filled with mini green bells peppers.
I had to take a picture to ask if anyone had ever cut into a pepper and had it look like this? It still tasted fine so I just finished chopping it up and tossed it all in the salad.
Speaking of peppers, I may be banning myself from browsing Taste Spotting, it makes me drool way way wayyy too much and give me bad pregnancy cravings. I found this recipe for Pimientos de Padron, which I haven’t had since I lived in Spain. I waaaaant!
May 9th, 2008 at 10:11 pm
The peppers are mutating. That’s kind of kewl. I’ve never seen or heard
of that before.
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May 10th, 2008 at 8:13 am
It’s alive! IT”S ALIVE! Bwahahahaha!
(Sorry, couldn’t resist… Mutating makes me think of zombies…)
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May 9th, 2008 at 10:54 pm
That is quite possibly the strangest thing I’ve heard of involving vegetables. o.o I’m almost mildly disturbed by it! I don’t know anything about it, though; I bet if you were aching to know, the people at the wtf_nature LJ community would be able to figure it out. x}
Glad it tasted okay, though. xD
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May 10th, 2008 at 8:12 am
GMO pepper cancer maybe? Hehe. For some reason it doesn’t bug me too much, I have seen weird stuff in my parents garden. Totally am going to look up that community now though!
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May 10th, 2008 at 5:15 am
Yeah that’s normal. It just happens sometimes. I’m not sure why I’d guess it’s just some cells got confused.
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May 10th, 2008 at 8:10 am
That makes sense, either way I’m pleased - two peppers for the price of one! XD
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May 10th, 2008 at 2:13 pm
I often see the pepper thing with red peppers, almost never with green peppers. I think it has something to do with the different cultivars’ maturation rates, but am as of yet unsure as to the reason.
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