Frogleg wrote:

On Thu, 17 Jul 2003 09:15:40 -0500, Andrew McMichael
wrote:


The indicator that I go by is to gently hold one of the peppers and lift it
slightly, angling toward the curve of the stem. If it breaks easily, it is
ready, if it doesn't, it's not. However, some peppers I leave longer [some
jalapenos to let them turn red, bell peppers same thing].

I hate to disagree with someone's personal experience, but I've found
that peppers don't have a natural 'fault line' like tomatoes, and are
better sliced or clipped from the plant. Trying to snap or twist off a
pepper by hand is quite likely to rip off a whole branch.



I should have emphasized that the lifting is very gentle, not even enough to
disturb anything but the stem of the pepper.

I rarely have ever cut peppers off [not in memory, anyway] and have been
growing them for more than a dozen years. I'm surprised to hear that they are
clipped off as part of the normal harvestig in gardens.


Learn something new everyday.



Andrew



Andrew