Don't Pick a Peck, Pick a Favorite

Some folks are absolutely wild about hot peppers, and it's easy to see the appeal. There are countless varieties out there, and every year someone introduces the next big scorcher. Personally, I topped out at habañero when it comes to heat—I just don't need anything more extreme. If that sounds like you, and you want a pepper that brings more to the table than just burn, then choosing for flavor might be your sweet spot.

Here are a few of my favorites: Lemon Drop, shown here, pumps out 2–3 inch bright yellow fruits with a citrusy zing that really does hint at lemon. They're fantastic with fish or chicken and bring something special to salsa. Plus, they're striking enough to hold their own in an ornamental planting.

Tabasco is, as you'd guess, the go-to pepper for homemade hot sauce—I make a batch every summer. It's a handsome plant in its own right, with fruits that point upward instead of dangling down. The peppers move through a rainbow of green, yellow, orange, and red as they ripen, making the plant a showstopper on the patio.

Cayenne peppers are where the familiar spice gets its name. Several varieties are available, and I've had the best luck with one called Long Thin. When it comes to drying them, the old method still works best: thread a needle and string them up. Hang the ristras somewhere warm and dry until the peppers are fully dried, then grind them in a clean coffee grinder for the freshest cayenne powder you've ever tasted.

Finally, a new variety we are growing this year is Big Thai Hybrid. We're expecting 5 inch fruits that are mildly hot and perfect for stir fry and other Asian dishes. We are planning on roasting these outside on the grill.

Gardening Jones is a Pennsylvania-based vegetable gardener. Read her otherHorticulturepostshereand learn more atgardeningjones.com.