Say Goodbye To Mums This Fall With An Edible Alternative That's Just As Gorgeous

It can be hard to kick habits, which is probably why every fall it's customary to pick up a pot of mums at the garden store and stick it on the porch. Sure, mums are commonly associated with the cooler time of year, but why not switch up that routine and opt for a plant that's just as gorgeous and also happens to be edible? In that case, you'll want to reach for some ornamental peppers, which can be just as colorful and lively as a bouquet of mums, but you won't have to worry about a short-lived seasonal display.

Despite their flowery name, yes, ornamental peppers are edible, and they're considered quite delicious when used in the right dishes. These peppers are typically small, with some varieties as small as a Hershey Kiss and other varieties fitting inside the palm of your hand. They're known as "ornamental" simply because of how lush the plants' greenery can grow and how vivid the actual peppers become, ranging in color from deep purples to vibrant reds to brilliant oranges, all perfect for fall decoration. Although ornamental peppers are all edible, it's worth mentioning that these little guys can be extremely hot, and some people argue that their edibility is less about good flavor and more about adding a spike of heat to a recipe.

Since ornamental peppers are known more for their heat than for a "wow" flavor, many recommend using them in one of these 14 kinds of salsas or hot sauces. Ornamental peppers can also be dried into chili flakes or pickled in a vinegar brine, though truthfully, these peppers are sometimes arranged simply for decorative purposes on wreaths and bowls. You won't need very many of these tiny firecrackers in whatever recipe you opt for, thanks to their often high Scoville heat ratings, but you can always try to minimize the burn even more by cutting out the pith and membrane.

There are dozens of different kinds of ornamental peppers, and they all range in Scoville Heat Units (SHU). The Chilly Chili, Sweet Pickle, and Cajun Bell varieties are rated on the lower side in terms of heat and often considered the safest bet for a mix of beautiful colors and taste. The Aurora variety produces purple, red, and orange peppers that rank relatively medium in terms of heat, while the Black Hungarian variety is similarly medium-heat and boasts dark purplish to black peppers that turn deep red once ripe. On the other end of the spectrum are the Black Pearl and the Bolivian Rainbow, which both score 10,000 to 30,000 SHU, making them much hotter than a standard jalapeño pepper. So, while technically edible and equally as gorgeous, it's worth doing a little research before bringing these spitfires home.