The Power of Capsicum

 

Capsicum...aka; peppers.  We've been growing them for years.  All kinds, sizes and shapes, sweet, hot and in-between.  They are a rewarding plant to grow as they usually produce lots of fruit.  Especially banana peppers...they always make me feel like a garden genius. 

But what's inside of these savory fruits that make them so powerful?  One thing for sure is taste...they've been imported from all over the world and valued in many cuisines.  They are reported to have been in existence for 9000 years and cultivated for over 7000 years.  That's pretty amazing staying power for one vegetable!

 

"Capsicums are believed to have originated in regions of South and Central America. It was Christopher Columbus who collected capsicums from the West Indian regions in the 1492 and took them to Spain. It was from there that capsicums spread through the regions of Africa, Asia and Australia. Owing to the adaptable nature of these bell peppers, they grew well in tropical and temperate climates. Today, China, Turkey, Italy, Spain, India, Romania and Mexico are among the leading producers of capsicum with almost 20-27 species grown across the world." 1

Taste isn't the only thing that makes peppers powerful; they are also high in nutrition...especially once they turn red.  Remember, the green peppers are the unripened state of a pepper.  They have lots of Vitamin A, E as well as niacin and many other vitamins and minerals.  A really good vegetable to include in your diet.

So what about health benefits?  Peppers  "contain antioxidants like beta carotene (carotenoid), lutein and zeaxanthin (phytochemicals) and vitamin C. After consumption of capsicum, the body converts beta carotene into retinol, which is one of the most usable forms of vitamin A." 2

"Capsicums are known to lower the fat stored in blood corpuscles, called triglycerides, and thus help in burning calories. This can vastly improve the body metabolism." 3

"Apart from these benefits, capsicums promote cardiac health by lowering blood pressure and cholesterol levels. It has anti-inflammatory properties, stimulates stomach secretions and improves digestion." 4

But that's not all.  The reason I wrote this post is to share about a component in peppers; capsiacin.  This chemical is the one responsible for the "hot" in hot peppers.  It's also been found to help relieve pain when applied topically.  I have used commercial preparations containing capsaicin for a good 15 years. 

   "Topical ointments and creams containing capsaicin are helpful in relieving pain from many different conditions, including arthritis, fibromyalgia, nerve pain and lower back pain, explains the University of Maryland Medical Center. While capsaicin is not a cure for pain caused by these conditions, it does lower the amount of substance P, a chemical that helps transmit pain signals to the brain, when applied directly to the skin." 5

I have used capsaicin faithfully for years and I feel like it's been a life saver during bouts with pain.  Capsaicin is not for the faint of heart though.  It packs a whollop of heat and needs to be used sparingly.  If my pain is intense, I am able to use quite a bit, but it's important to follow directions when using.  

However you slice them, capsicums are a powerful, pain-relieving plant that deserve a place in your garden, diet AND medicine cabinet.  Blessings!!

Have you used capsicums or capsaicin?



1. http://nutrition.indobase.com/articles/capsicum-nutrition.php
2. Ibid.
3. Ibid, 
4. Ibid.
5. http://www.livestrong.com/article/342597-what-are-the-health-benefits-of-capsaicin/ 



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How Did They Grow? Reviewing Five New Garden Varieties in 2013

Every year I like to pick out new garden varieties to try out for the following season.  It keeps gardening interesting and allows me to experience different vegetables and compare them to what I am already growing.  For 2012, I chose 5 different plants that I picked based on productivity, uniqueness and compactness.  You can read my original post here where I picked them - "One Way to Beat Garden Boredom."

So here were my picks with the garden packet photo on the left and my produce on the right...

 

1.  Summer Green Tiger Zucchini:  

 I chose this zucchini because it was a compact plant and because it was described as having a pleasant nutty flavor.  What was the result?  I would give this squash an A+ for productivity, compactness, disease resistance and delicious flavor!

It tasted great no matter what size it grew to and we gobbled this zucchini up all summer.  I had one plant that withstood all the fungus our wet and cool summer provided and it was faithful to give us lots of zucchini!

My small amount of beans are located in the right photo, bottom middle.

2. Dragon Tongue Wax Bush Bean:

This yellow wax bean caught my eye because of its unique markings and that fact that it was an heirloom made it a fun try in the garden.  What was the result for 2013?  I would give this bean a B - as it was a good tasting bean but it germinated very poorly even after two plantings.  Of course, some of this could be the season or it could have been the seed lot, but it was very spotty in germination and I had a lot of blank spaces in the garden.  The plants that did grow were semi productive.  This was a fun plant to try but I don't think it'll make it to the garden in 2014.

 

3. Sweet Pickle Pepper:

This little pepper plant looked adorable in the seed catalog and its little fruits were too hard to resist!  How did it grow in my garden?  Well I planted some in the garden and some in containers.  I would say they both grew equally well.  How did they fare?  I would give them a B.  They weren't as productive as the catalog photo but they did put on a decent amount for fresh eating.  I didn't get enough to can even though I grew at least 8 plants.  The taste was okay, not too sweet, the skins a little tough but not bad.  I will grow these again because I like having snack peppers to eat while working outside.  I would classify these as a novelty plant and not a heavy producer.

My Tumbling Toms got hit by late blight.

4. Tumbling Tom Yellow Tomatoes:

I grew these because I love how they are made to tumble and what fun to grow them in containers too.  The yellow variety was a nice change from the usual red tomatoes.  How did these little gems do?  These tomatoes get a C as a grade.  Unfortunately, they were difficult to germinate as well and the plants that did make it succumbed to blight and leaf spot. They managed to give me quite a few tomatoes, not as many as in the seed catalog photo, but enough to enjoy them.  Our wet cool summer wasn't a help for these tomatoes, but I am willing to try them next year hoping our summer temps next year will produce better results.  I really want to grow these as I loved growing vegetables in a vertical space.  Stay tuned to see how they work!

5. Small Wonder Hybrid Squash:
Last but not least was this smaller variety of spaghetti squash.  I grew it for its relatively compact vines but especially its smaller fruits.  It was listed to be very productive.  The result?  This one gets an A+!!  I have so many of these squash ranging in size from a softball to a small pumpkin.  They taste great and they did very well in the garden.  They held up well despite the fungal disease going on because of the wet weather and I have more than enough for winter.  I loved these and am going to include them again for 2013!  It was a rough year for many garden crops because of the weather and whatever made it through is definitely a keeper!

And that was the results of my 2013 Garden Trials.  Overall, I was very happy with my newest additions and most of them will be making a comeback in 2014.  It's great to keep a record of your garden plant varieties so you can make the best choices when it comes to planting time.  It's hard to believe, but you don't always remember what plants grew the best in your garden.

What was your favorite garden plant for 2013?

Blessings!!


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Celebrating the Harvest 2013

 

As a gardener, the most important outcome of the garden season is the harvest.  That is what all the digging, weeding, planting, sowing and weeding is about; the harvest.  I'm always amazed when I begin to fill bowl after bowl of vegetables from a picking - it's really gardening "nirvana."

So I decided to put together a post featuring some Instagram snapshots that captured this years harvest.  It's a quick look at why we do what we do in the garden.

This past 2013 season was certainly no disappointment either.  Besides the fact that we had so much rain and cool temps, we still managed to bring in haul after haul of garden produce.

 

Sure our peppers languished for the early part of the season, but September proved to be a great month with nice mild temperatures; more sun and less rain.  All of a sudden our peppers really began putting on lots of fruit. 

 

We have scores of them and mostly hot peppers at that.  I'm not sure when I'm going to learn how to not plant SO many hot varieties.  Yes, we love them hot, but we do have our limits.  

By the way...if you ever want to learn how to eat hot peppers - start growing them and you'll soon find ways to use them.  I never ate a hot pepper 20 years ago, now we have a slight addiction to them.

 

Sadly, our tomatoes didn't fare as well.  They always suffer from Septoria Leaf Spot (a fungal disease which affects the plant) in our garden at home, but I usually still get a decent crop.

We did manage to get enough tomatoes to can this year, but many were under-ripe and very small.  All the rain and cool temperatures wreaked havoc on those temperamental Mediterranean plants.  It may not make the best sauce this year but at least it's our tomatoes with no added pesticides; thank you very much!  

Despite a bleak outlook in the beginning, most everything did well and we had more than enough to eat, preserve and share.  Which, I think, is really what it's all about.  I really love the harvest, it makes me feel so wealthy and successful.  I guess that's what it's supposed to do. :)

How was your harvest this year?  Blessings! 

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