Most all my older tomatoes are toast. I do have a new round of young plants about 18 inches tall. Need to rip out the dead ones and put these in raised beds. But it's August and I cut grass everyday, so my gardening is lagging.Mine is all burnt up. Tomato survivors will make some for fall. Only the herb survived the heat and drought. Now the worms battling starts.
I love fresh herbs. I throw them in stuff by the handful. If you were growing the basil flowers for some reason, good job. Carry on. If you are only wanting the leaves, pinch those off as they try to form and you will get more leaves for a longer harvest.This is my first harvest this year. More to come.
Top to bottom. Italian Oregano, Beefsteak and Roma, Napa, Peppers
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Left to right: Pathetic Red Habanero's from last years seeds of shit plant, Hybrid chili's (going to make pepper flakes from them), Jalapeno's (going to pick a couple of greenies when they have more veins on skin), Red and yellow Dick peppers (the plants are producing a large amount of peppers).
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Basil plants hanging in the sun to dry.
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And you would be right to question the genetics. That plant is from the seeds of a pepper I saved years ago. It may not be 100%. I do have store bought seeds for the everything else, but not the habs.Mind if I ask what the process for the Habanero's (and other super hots) down in the Southern climate? I started my peppers near the beginning of March. That Habanero seems like it needed another month or more.
BTW. I question the genetics.