Have grown both Black Hungarian and Czech Black, if there's a difference I can't see it. BH is hardly to be found anymore, still grow the CB. Love it because it has heat but big time flavor and really broadens out the tastes of the hot sauce. Been considering the Red Kuri because I need a maxima to replace Shamrock which is getting near impossible to find, so thanks for the review. Will investigate the other ones, the Ruby Queen and Giant Noble look interesting.
Totally agree re the Black Hungarian/Czech Black and flavor! I actually think I still have a few old seeds tucked away labeled as Black Hungarian. Maybe I'll do a little seed saving of that one this year lol because you're right I haven't seen that one listed anywhere lately. I hadn't heard of Shamrock, just looked it up, looks quite interesting for sure!
Never heard of that particular Tomato but sounds like a no brainer for our Short, Northern climate… and I’m with you 100% on the Beet Bandwagon 😅👊
Jen… I’d ♥️ to see you do a Kohlrabi playlist from… growing tips to Table Top 😊🪴
Appreciate your valuable info friend 🇨🇦
Have grown both Black Hungarian and Czech Black, if there's a difference I can't see it. BH is hardly to be found anymore, still grow the CB. Love it because it has heat but big time flavor and really broadens out the tastes of the hot sauce. Been considering the Red Kuri because I need a maxima to replace Shamrock which is getting near impossible to find, so thanks for the review. Will investigate the other ones, the Ruby Queen and Giant Noble look interesting.
Totally agree re the Black Hungarian/Czech Black and flavor! I actually think I still have a few old seeds tucked away labeled as Black Hungarian. Maybe I'll do a little seed saving of that one this year lol because you're right I haven't seen that one listed anywhere lately. I hadn't heard of Shamrock, just looked it up, looks quite interesting for sure!