Awesome, thanks, I’m going to do this for sure. I dry my figs every year, and many peppers too. A couple of the volunteers I found yesterday I left, so now I’m going to let them grow. My favorite cultivar is goldie, but they all seem about the same.
1 Like
Has anyone had Physalis angulata (place I got in from called it mullaca)? Mine are huge, very plentiful… and taste like absolute garbage. It tastes like the nasty yellow syrup medicine they give you before you can swallow pills. I looked it up, people say they cook them, but what do you cook ground cherries in? Some good ideas in this thread, but this one tastes so bad I might toss them (or give them to a family friend who is big on traditional medicine).
My Sierra Leone Ground Cherry (a type of p. Grisea) tastes delicious. It has a hit of caramel aftertaste. It is also growing like crazy, too many to eat by hand.
Little bit of thread necromancy here, but this seemed like the best spot instead of just making a new groundcherry thread.
1 Like
does anyone have any species/cultivars that DO NOT just taste like a sweeter tomato? I havent enjoyed the ones at the grocery store but ive been told theres other species that legitimately taste good
1 Like
Lucie’s Goldenberry and Schoenbrunn are 2 great P. peruviana varieties that have large fruit ( 1-1.5") with a sweet tangy citrus flavor - they remind me of orange creamsicles. 100% better than store bought or even homegrown Aunt Molly’s. Seeds are from Farmacie Isolde.
Growing season here is borderline so I dig up in the fall and replant in spring.
2 Likes