This is what the seed pods on my Vers. Alba look like....very long like regular versicolors but have a hook on the bottom. Bizarre huh??LOL
Versicolor Alba seed pod pic
Wow - it's huge! Looks like it'll turn red - like a hot chile pepper. Neat looking pod.
Poppysue..Hey!! It does resemble a chile Pepper!! :-)
That looks huge - how many seeds would you get out of that? Which leads me to ask what the seeds would produce? Are they very variable?
Liz, if I remember right there was about 150 seeds and this was from a cross with Versicolor Ecuador pink
I know I'm treading on thin ice here but, it was crossed with Ecuador Pink, and it's a white. The white gene is dominant?
Wow look cool long chili pepper pod ...brug lots seeds. Congrat's !
Personally, Versicolor alba is one of my favorite white versicolor's. I love its fragrance and its a superb seed setter if one lets the moths get to it. Sadly, it is another hybrid I have done away with. Not because I don't admire it, but simply in an effort to reduce the moths. Moths seem to like Isabella and alba the best out of Brugmansia. I have reintroduced Ecuador pink which while it is a slow grower for me, it has a wonderful pink quality that it has been bestowed upon my Amber Rose and Dr.D. Not to mention other hybridizers who have had so much more luck with her than I.
This message was edited Tuesday, Feb 12th 10:59 AM
Liz, white is the dominant gene for all but sanquinea brugs.Most of the colored forms were chimeras or branch mutations that were proagated by villagers and travelers over the centuries.With every cross white will predominate.
What a great shot Kyle, If it weren't marked, I would have sworn that it is a pepper, looks like we could just fry it up....
Pebble...Now yu got me hungry!! ;-)
Pebble, stuff them with cheese befory you fry them.
hmmm we fry these green peppers with eggplants (in olive oil), then make a thick sauce with pureed tomatoes, onion, garlic and vinegar, and let the sauce really thicken, then pour it on the grn pepper and eggplant, yummmm - now I'm hungry, the vinegar gives it a nice tart flavor. I encourage you to try this dish this summer. a good way to use up all those tomatoes...
Pebble, that sounds good too!! I will have to try it.
Calla, make it this summer, and eat it at room temperature, or cold, this is one of the few turkish dishes that I do enjoy eating cold.