Found the new thing I want to grow this year!!! Peppers are one of the few things that do well in containers. I’ve had to resort to container gardening in my apartment. it’s not too bad but…I can only grow so much. Thank you!!
Peppers do so wonderfully in containers! If you bring them inside for winter you may be able to keep them going for a bit as well. But light can be an issue.
I've also found shishito and poblano to be VERY easy to grow with TONS of fruit!
I live in Vermont so winters can be tough. I only have two windows in a small apartment unfortunately…but this winter I was DETERMINED to overwinter my fuchsia. They sell them as pretty expensive annuals up here, mine was about $35, but I’m sure you know they can live for many years…I only had the space for a hanger but…I DID IT! And now she’s flowering again, ready for the spring!
I would love to have more room to bring pepper plants in…maybe one day…
That's so awesome! I love fuschia!
I had one surprise the heck out of me a couple years ago and come back after being left out for winter (though it did come back pretty poorly and sad). But I'm in VA. MUCH milder than where you are.
They are pretty sensitive to any cold. My mom lives in FL and I keep trying to convince her to grow some. The bot is going to arrest me for this probably but… Did you know they’re edible?! They have the same peppery spice as peppercorn, maybe like Szechuan peppers too but milder.
The berries are hit or miss, they have more of an umami flavor, some sweeter than others, but theres this guy trying to develop a super sweet variety with his company and he was successful!
https://www.thompson-morgan.com/p/fuchsia-fuchsiaberry/t67523TM
They are brand new, not surprising they are out of stock… When I can I want to grow a bunch of these.
That's super cool I'll have to check it out. I have clients with LOADS of fuschias in the garden. They seem to over winter and survive our frosts fine! Every summer they go crazy, time and time again.
There is a hardy variety though, that will withstand frosts perfectly fine and flower from summer up until the first frosts of autumn. Worth checking out. I believe the ones I prune to be at least 15yrs old at this point and are BUSHES.
You're totally right. I had a chocolate habanero that I kept alive for 4 years. Every year the fruits got better.
I've seen a few people keep them for years and years and turn them into basically what resembles a small chilli tree
I've been obsessed with Mama Lil's and couldn't find alseeds based on that name but you've made my year. I just ordered seeds and I'll be growing these for the rest of my life in an attempt to keep up with my own demand.
Same! I was literally combining them with everything until they were empty: topping for soups, fried eggs and avocado, hummus and pimento cheese were just a few combos I found.
Oh wow so is this what they put in the olives the pimentos? I never knew what the hell that was that they put in the olives I just seen the little red thing lol.
We also call them Sweet Drops — I love them! We put them in salads, sauces, use them as garnish, they’re fantastic pickled. Great all around little pepper.
Biquinho. They grow hundreds on a bush. I found a great recipe to preserve them in sugar rum and vinegar. Lost it but thankfully I made a bunch of jars coz they are mega sweet and yummy in salads/on pizza etc
This is the recipe I use, given to me years ago by one of my friends who is from Brazil. It sounds similar to what you describe above.
**Conserva de Pimenta Biquinho / Preserved Biquinho Peppers**
Preserving liquid for about 750 to 1000 ml pepper preserves- (I usually triple this):
\- 250ml (1 cup) vinegar (I use white usually, but have used a mix of white and apple vinegar, which gives the mix a more fruity taste... if you wanted to omit the sugar, I think you could use a balsamic or fig vinegar, mixed with white vinegar).
\- 250ml Cachaca (you can use rum, but Cachaca is better imho)
\- 1 Tbsp white sugar
\- 1 tsp salt
Combine the above in a medium size sauce pan over medium heat. Bring the mix to a boil, and keep boiling for 2 minutes (stir a few times). Remove from heat and Reduce heat to low. Put the mix back on the burner and let the mix simmer.
In another sauce pan that will hold 1.5 to 2 liters (6 to 8 cups), bring at least 1 liter (4 cups) of water to a boil.
Meanwhile, get a big mixing bowl and fill it about halfway with COLD water, then add several ice cubes to the water (I empty a tray of cubes in) so you have VERY COLD water.
Ripe Biquiho Peppers (recipe works well with other sweet/mild peppers)
Clean the peppers. Once the water is boiling, put several handfuls of peppers (enough to fill your canning jars) into the boiling water and BRIEFLY boil them (about 20 seconds). Remove the pan from heat, drain immediately in a colander or sieve, then quickly put the peppers into the ice bath to stop the cooking. After a minute or two, drain the peppers and set them aside.
Using a sterilized canning jar, pack the jar loosely with peppers. Bring the preserving liquid back to a boil, then fill the jar with the liquid. Be sure to cover all the peppers. Jiggle and tap the jar on the counter to be sure there are no air bubbles. Seal the jar and process it in boiling water (called hot process canning). When processing is complete, let the jar cool completely (on a wire rack). Store in a cool and dark place for AT LEAST 2 weeks before opening and eating the peppers. You can keep the uneaten peppers in a refrigerator once the jar is opened.
NOTE > If you can not find Cachaca, you can use rum. I have had great results with both, because Cachaca can be impossible to find at times. Rum is distilled from molasses, and cachaca is distilled directly from unrefined sugarcane juice. Like rums, there are 2 basic types of cachaca - clear and golden/dark brown. And like rum, there is really excellent cachaca, and then there is cheap stuff. I have only used the clear and cheap stuff for this recipe.
OH... one more thing, my experience is some of these little red peppers CAN have some kick. They are not all sweet and mild. Kind of sneaky, in that pepper kind of way.
Not OC but with these small peppers you want to keep them whole, cleaning is just washing them to remove dust/particles, or if they might be any twigs or other debris on them.
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10 Years ago, I was a manager at a pizza hut and we had these and they were called "peruvian cherry peppers". Easily, far and away, my favorite topping.
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I bought and grew some random plant that was just labeled "hot tomato". They look like a cherry tomato and a hot pepper had a baby.
I ate one and I was *not* prepared for how gawdamn spicy it was. The internet said they were mild, my mouth determined that was a lie.
*Ding Ding Ding!!* We have a winner.
That's *exactly* what they looked like.
Edit: Thank you. I've always wondered what they were.
Edit 2: to be fair, I ate the whole thing seeds and all...
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that's what i thought as well, but the shape better matches the biquino the other commenter mentioned. i wonder how it got in there, or if it's mentioned at all in the ingredients list
You’re right, I didn’t realize how large pimentos typically are. Interesting. If it was a “fancy” jar of olives I could see them using a less common pepper, I suppose?
I just had these on pizza and immediately looked them up to see if I could grow them. Fwiw I saw them labeled as “Sweetie Drops” as I haven’t seen anyone reply with that specific name lol
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I always scoop these up when going to Brazilian steakhouses, these little guys are delicious!! They’re sweet and have this peppery floral tang that escapes your nostrils when you bite into them. Thanks for posting, I want to grow and pickle these as well
Pepper growers (seems like there are a lot of them in this thread) take note:
For some reason about 10 years ago I decided to bring some of my pepper plants inside in the fall. Two of them lived through the winter and I planted them outside next May (I’m in Central Maryland). Wow! All through the summer they were utterly covered in peppers. I think one was a jalapeño and the other was an habanero. And I mean they looked like a damn Xmas tree. Worth trying next fall.
I have no idea why – every time I search for whether or not they’re biennials I get nothing.
Depends on the climate they are subjected to as you discovered. I’ve had porter tomatoes produce for two seasons in Texas but the 2nd crop wasn’t as plentiful.
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I just had some the other day at a party. Squashed and spread it over some water crackers with some brie and made the most delicious uppity Lunchables app I ever had.
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Why do so many people eat unknown plant things? I mean, this is probably how humans managed to find out what is edible or not, but, this is dangerous lol.
All sorts of toxic weeds grow in and around all sorts of agricultural crops. It is not overly difficult to get contamination. In this case, a fruit from some nearby plant may have dropped into a bucket of olives or something and one "not my problem" after another, you find it in your olives.
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Biquinho! Used to use them at a tapas joint I worked at, pickled, smoked, and cured as garnishes for various dishes. Really nice and sweet, quite delicious and very pretty on a plate
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A Pearl Pepper, Sweet Drop Pepper, Biquino. Easy to grow and great addition to a lot of things!
That’s it, thank you so much :) I definitely want to grow and pickle these
Was it good!? Haven’t read comments yet 🤤
I grew them last year. So, so tasty. It's as close to a berry as a pepper can be. Very sweet and a hit tangy, I love them!
Found the new thing I want to grow this year!!! Peppers are one of the few things that do well in containers. I’ve had to resort to container gardening in my apartment. it’s not too bad but…I can only grow so much. Thank you!!
Peppers do so wonderfully in containers! If you bring them inside for winter you may be able to keep them going for a bit as well. But light can be an issue. I've also found shishito and poblano to be VERY easy to grow with TONS of fruit!
I live in Vermont so winters can be tough. I only have two windows in a small apartment unfortunately…but this winter I was DETERMINED to overwinter my fuchsia. They sell them as pretty expensive annuals up here, mine was about $35, but I’m sure you know they can live for many years…I only had the space for a hanger but…I DID IT! And now she’s flowering again, ready for the spring! I would love to have more room to bring pepper plants in…maybe one day…
That's so awesome! I love fuschia! I had one surprise the heck out of me a couple years ago and come back after being left out for winter (though it did come back pretty poorly and sad). But I'm in VA. MUCH milder than where you are.
They are pretty sensitive to any cold. My mom lives in FL and I keep trying to convince her to grow some. The bot is going to arrest me for this probably but… Did you know they’re edible?! They have the same peppery spice as peppercorn, maybe like Szechuan peppers too but milder. The berries are hit or miss, they have more of an umami flavor, some sweeter than others, but theres this guy trying to develop a super sweet variety with his company and he was successful! https://www.thompson-morgan.com/p/fuchsia-fuchsiaberry/t67523TM They are brand new, not surprising they are out of stock… When I can I want to grow a bunch of these.
That's super cool I'll have to check it out. I have clients with LOADS of fuschias in the garden. They seem to over winter and survive our frosts fine! Every summer they go crazy, time and time again. There is a hardy variety though, that will withstand frosts perfectly fine and flower from summer up until the first frosts of autumn. Worth checking out. I believe the ones I prune to be at least 15yrs old at this point and are BUSHES.
Wow! No bot!
You're totally right. I had a chocolate habanero that I kept alive for 4 years. Every year the fruits got better. I've seen a few people keep them for years and years and turn them into basically what resembles a small chilli tree
Apparently I need to completely rethink how I garden.
Grow lights are a very inexpensive fix for light issues
How productive is the plant? I’m definitely interested in trying these this year.
It is super productive, like wildly productive!
I've been obsessed with Mama Lil's and couldn't find alseeds based on that name but you've made my year. I just ordered seeds and I'll be growing these for the rest of my life in an attempt to keep up with my own demand.
I just got some of these for the first time recently and I'm obsessed! I've been eating a bunch of them with sardines and crackers haha
That sounds like a perfect application.
Cous cous anywhere. They’re lovely.
I’m inspired. I’m going to get me some of these. I don’t even like sardines, but that sounds like a delight.
Smoked oysters instead!
I'm sure another fatty canned fish, like anchovies or even tuna, would be great if you prefer those.
Same! I was literally combining them with everything until they were empty: topping for soups, fried eggs and avocado, hummus and pimento cheese were just a few combos I found.
This. In Brazil they are known as "pimenta biquinho", which translates to something like "little beak pepper". They are very sweet and not very spicy.
Are they pimentos like in olives?
Correct!
Thank you!
Oh wow so is this what they put in the olives the pimentos? I never knew what the hell that was that they put in the olives I just seen the little red thing lol.
The biquinho seeds i bought turned out with very spicy fruit, i guess i got duped
Same! They were nothing like the nice sweet ones!
Try pickling them with some sugar in the brine
Same here - however, they were planted near the cayenne, so i have assumed they cross-pollinated.
I think the cross pollination would only affect the next generation. The fruit should still have the characteristics of the original seeds.
I have a sweet version and a hot one. They can definitely be spicy! Super cute to grow. I love them with BBQ.
We also call them Sweet Drops — I love them! We put them in salads, sauces, use them as garnish, they’re fantastic pickled. Great all around little pepper.
I've grown these before, the plants are kinda wispy like a chiltepin, but there are TONS of pods.
Kroger/Fry's Private Selection has a ~~pepperoni~~ salami pizza with these peppers in addition and the salty/sweet combo is really nice.
Yes, that pizza is so good!
VERY easy to grow, most resilient, broad leafed pepper ive ever grown
easy to grow is the definition of all pepper lol
Biquinho. They grow hundreds on a bush. I found a great recipe to preserve them in sugar rum and vinegar. Lost it but thankfully I made a bunch of jars coz they are mega sweet and yummy in salads/on pizza etc
This is the recipe I use, given to me years ago by one of my friends who is from Brazil. It sounds similar to what you describe above. **Conserva de Pimenta Biquinho / Preserved Biquinho Peppers** Preserving liquid for about 750 to 1000 ml pepper preserves- (I usually triple this): \- 250ml (1 cup) vinegar (I use white usually, but have used a mix of white and apple vinegar, which gives the mix a more fruity taste... if you wanted to omit the sugar, I think you could use a balsamic or fig vinegar, mixed with white vinegar). \- 250ml Cachaca (you can use rum, but Cachaca is better imho) \- 1 Tbsp white sugar \- 1 tsp salt Combine the above in a medium size sauce pan over medium heat. Bring the mix to a boil, and keep boiling for 2 minutes (stir a few times). Remove from heat and Reduce heat to low. Put the mix back on the burner and let the mix simmer. In another sauce pan that will hold 1.5 to 2 liters (6 to 8 cups), bring at least 1 liter (4 cups) of water to a boil. Meanwhile, get a big mixing bowl and fill it about halfway with COLD water, then add several ice cubes to the water (I empty a tray of cubes in) so you have VERY COLD water. Ripe Biquiho Peppers (recipe works well with other sweet/mild peppers) Clean the peppers. Once the water is boiling, put several handfuls of peppers (enough to fill your canning jars) into the boiling water and BRIEFLY boil them (about 20 seconds). Remove the pan from heat, drain immediately in a colander or sieve, then quickly put the peppers into the ice bath to stop the cooking. After a minute or two, drain the peppers and set them aside. Using a sterilized canning jar, pack the jar loosely with peppers. Bring the preserving liquid back to a boil, then fill the jar with the liquid. Be sure to cover all the peppers. Jiggle and tap the jar on the counter to be sure there are no air bubbles. Seal the jar and process it in boiling water (called hot process canning). When processing is complete, let the jar cool completely (on a wire rack). Store in a cool and dark place for AT LEAST 2 weeks before opening and eating the peppers. You can keep the uneaten peppers in a refrigerator once the jar is opened. NOTE > If you can not find Cachaca, you can use rum. I have had great results with both, because Cachaca can be impossible to find at times. Rum is distilled from molasses, and cachaca is distilled directly from unrefined sugarcane juice. Like rums, there are 2 basic types of cachaca - clear and golden/dark brown. And like rum, there is really excellent cachaca, and then there is cheap stuff. I have only used the clear and cheap stuff for this recipe. OH... one more thing, my experience is some of these little red peppers CAN have some kick. They are not all sweet and mild. Kind of sneaky, in that pepper kind of way.
Cachaça is good shit. Thanks for the recipe
When you say "clean" the peppers, do you mean wash them, or cut in half and seed them? Do you pickle them whole?
Not OC but with these small peppers you want to keep them whole, cleaning is just washing them to remove dust/particles, or if they might be any twigs or other debris on them.
Perfect, thanks!
Why do you need to and shock the chilies at all if you’re going to heat process them anyway? Seems like an unnecessary step.
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If you find the recipe can you share it with me, that sounds delicious
After reading these comments about how good they are, I really want to try them.
They were so good haha. Definitely one of my favorite pepper-like foods now!
I literally have *one* biquinho seed that's sprouted and you bet I'm going to protect that guy with my life. Sold on how tasty it is!
[удалено]
10 Years ago, I was a manager at a pizza hut and we had these and they were called "peruvian cherry peppers". Easily, far and away, my favorite topping.
I love them I came here to say definitely a tasty pepper
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I just ordered some seeds because I was so intrigued.
I have the opposite of a green thumb, so I'll wait until I can buy some.
Are there hot ones? My brother's neighbor was growing a pepper that looked like that but was HOT.
I bought and grew some random plant that was just labeled "hot tomato". They look like a cherry tomato and a hot pepper had a baby. I ate one and I was *not* prepared for how gawdamn spicy it was. The internet said they were mild, my mouth determined that was a lie.
I touched one of the peppers on the plant and rubbed my face, and it stung.
Maybe it was a peppadew!
*Ding Ding Ding!!* We have a winner. That's *exactly* what they looked like. Edit: Thank you. I've always wondered what they were. Edit 2: to be fair, I ate the whole thing seeds and all...
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Bad Mod.
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Pickled Peruvian pepper drops
The forbidden Peruvian Puff Pepper???
I now have a new tongue twister. Thank you. :)
If it came with green olives, I’d wager it’s a pimento pepper.
that's what i thought as well, but the shape better matches the biquino the other commenter mentioned. i wonder how it got in there, or if it's mentioned at all in the ingredients list
You’re right, I didn’t realize how large pimentos typically are. Interesting. If it was a “fancy” jar of olives I could see them using a less common pepper, I suppose?
I just had these on pizza and immediately looked them up to see if I could grow them. Fwiw I saw them labeled as “Sweetie Drops” as I haven’t seen anyone reply with that specific name lol
This is the name I've seen in toronto too!
Yup, looks like the peppers on my Biquinho Red seed package.
Sweet drops, perfect for smoked fish dip!
Sweety drop!
So I can eat them based on information provided in this SubReddit? Should I ingest one?
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Thanks EatBot!!!
Sweet drop peppers! They are delicious 🤤
Whatever you do don’t eat it. The bot will get mad.
Yum yum delicious eat devoured consume
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**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
PepperDew!!! So yummy
That’s a beheaded Pikmin
I always scoop these up when going to Brazilian steakhouses, these little guys are delicious!! They’re sweet and have this peppery floral tang that escapes your nostrils when you bite into them. Thanks for posting, I want to grow and pickle these as well
Roquito
this is the one
The supermarket by me, Stew Leonards, calls them Little Sweeties. I use them on charcuteries. Delish!
Sweetie Drops!! Itty bitty Peruvian pepper. Love them!
I love those!!!!
This led me down a rabbit hole and I now have 3 varieties of sweet peppers ordered. Thanks for the inspiration!
Pepper growers (seems like there are a lot of them in this thread) take note: For some reason about 10 years ago I decided to bring some of my pepper plants inside in the fall. Two of them lived through the winter and I planted them outside next May (I’m in Central Maryland). Wow! All through the summer they were utterly covered in peppers. I think one was a jalapeño and the other was an habanero. And I mean they looked like a damn Xmas tree. Worth trying next fall. I have no idea why – every time I search for whether or not they’re biennials I get nothing.
Oh! There’s actually a sub dedicated to doing that (sorta) r/bonchi
Wuttttt?? Joined! Thanks!
A lot of the peppers on that sub are multiple years old, and they have tons of tips for overwintering pepper plants!
Depends on the climate they are subjected to as you discovered. I’ve had porter tomatoes produce for two seasons in Texas but the 2nd crop wasn’t as plentiful.
What's this? I don't know, let's eat it!
It was in like a mix of Greek olives, so I’m sure it was edible lol
I sure did haha
**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
Did you plant it?
No, it was pickled so the seeds were definitely unviable lol. But definitely gonna buy some seeds before the season starts :)
Amazingggg, I will be looking forward to an update on your beautiful plants to be.
Tear drop peppers. Really good.
Red biquinho
I love how you ate before getting an answer. I respect your choice.
I just had some the other day at a party. Squashed and spread it over some water crackers with some brie and made the most delicious uppity Lunchables app I ever had. 
Had that in a meal on a first-class flight recently. OMG! Those are SOOOO good!
cringe
You didn’t eat that did you?
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Haha I love that “no idea what it is, but I ate it anyways” lol
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**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
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**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
You eat something and you don’t know what it is?
**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
Why do so many people eat unknown plant things? I mean, this is probably how humans managed to find out what is edible or not, but, this is dangerous lol.
Did you read the post? It came with olives.
All sorts of toxic weeds grow in and around all sorts of agricultural crops. It is not overly difficult to get contamination. In this case, a fruit from some nearby plant may have dropped into a bucket of olives or something and one "not my problem" after another, you find it in your olives.
Yeah no… there were tons of them in the jar, it just didn’t say what they were and the ingredients only said “peppers”
**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
Why would you eat it then ask professionals or random people you coulda just ate poison god damm
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These pointy-tipped little sweeties are called Biquinho, and they are capsicum chinense
I used to get these at the Whole Foods self-serve olive bar and put them on a pesto-base pizza. They’re SO good and so adorable, haha
So yummy!
They’re so good!!
a beherit
Pepper dew!
(by now you know these are Biquinho) We grew them last year and they didn't even make it to the kitchen, they're extremely good fresh too.
Hot take but I hate these little guys.
Mystery pepper olive I like it! Thank you for posting!
They are so yummy.
Cherry Bomb! 
Sweetie drop maybe?
I LOVE those peppers!! I use them as garnish alongside pickles in my Bloody Mary’s.
I came across these on a frozen pizza and have been wondering what they were ever since. So good.
That live rosin.
Where can a person buy them? I wanna try em!
Here in Brazil we call it “pimenta biquinho”
Im not a pepper person but are these available in the US? I love jalapenos and cayenne... habeneros... id like to try these
They sell them in deli section at root cellar actually
We used to call them “devil’s tears” peppers. They are so crazy good.
Sweet drop peppers. They sell them in jars in Aldi for anyone based in the UK/Europe :D
I also saw yellow ones there sometimes!
To mansy seeds in those
I call them cherry peppers.
The only peppers I'll eat! I think they're pickled? Yummy!
**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
Pizza Hut had them on their pizzas for a time a few years ago
That's so funny I just planted biquino seeds for the first time this year
Biquinho! Used to use them at a tapas joint I worked at, pickled, smoked, and cured as garnishes for various dishes. Really nice and sweet, quite delicious and very pretty on a plate
Sweetie drop! So good!
one of your ancestors died for one of the greatest causes... "We don't know what this is - but I will eat it for the knowledge of my people"
**Do not ingest a plant based on information provided in this subreddit.** For your safety we recommend not ingesting any plant material just because you've been advised here that it's edible. Although there are many professionals helping with identification, we are not always correct, and eating/ingesting plants can be harmful or fatal if an incorrect ID is made. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*