This page was updated on 8th October 2010


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These peppers are the Romano and Chilli peppers. Next to these are Sweet peppers and Habernero peppers. They add a very nice flavour to cooked foods as long as you don't overdose on them. I am leaving them on te tree as long as possible, because as soon as you pick them they start to shrivel and dry out. I will pick them before the frost and pickle or freze them. That way I will have them for a large part of the year.

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