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.
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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.
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