Capsicum Chinense "Scotch Bonnet"
It's a sweet name for a very hot pepper, isn't it? Named for its resemblance to the old Scottish bonnet or tam o'shanter, the Scotch bonnet is actually the Caribbean chile pepper of choice. Most sources reference its Scoville Heat Units (SHU) between 100,000- 350,000, although I've seen a few higher. That makes it way hotter than the average jalapeno and also as hot or hotter than its cousin, the habanero. Personally, I don't think it's terribly hot when its green, but it does deliver heat as it ripens. I like it for its heat and its fruity nuance. Most of all, I like it for its name. :)
I plot and I plan. I work under dangerous conditions. I am frequently under assault. At times, I might drop everything and run for cover. I strive to work towards the greater good.
Gardening in southeast Texas can be brutal. Heat, humidity, and potentially disease-carrying mosquitoes are problems for more than half the year and a dangerous combination in summer. That’s to say nothing of fire ants and other biting, stinging insects. Snakes, too, although they only make a rare appearance in my little garden. Poison ivy and oak are common and birds sow both generously.
Despite some uncomfortable conditions, I feel very protective of the wild in my garden. It’s important to know friend from foe, for example, venomous from nonvenomous snakes and even then, it’s often not necessary to engage. As for the bugs, it is not fine with us to hurt the good with the bad. Pesticides are banned. So are herbicides. Our beds, whether food or ornamental, are organic. And while our garden isn’t entirely native, we do have plenty of native plants that please the local wildlife as well as ourselves.
While every garden is different, they all offer challenges, pleasures, time with nature. Much like people, they have their good days and bad days, high seasons and low; and they can all be fun and beautiful if you love them enough.