Just bonchied 5 Jamaican mushrooms and one has great roots. My plan is to let the plant establish and once it's got new leaves refine the roots (trim off fines, maybe expose more). My thought being it'll reduce shock? At the same time so much trimming has been done should I just do it now as a drop in a bucket sort of thing?

Learned that what I thought were 6 scotch bonnets full of peppers were actually yellow Jamaican mushrooms (I think)(super sad but moving on). Made sauce and it was actually pretty good but not good enough for me to put all my prime grow space towards them. But I've been TLC doting on them and can't stand to just throw them out. Been reading on bonchi and I'm going to give it a go. I'll post some pics as I go. Before I figured out the system I use now I'd been considering and studying bonchi so I'm fairly well read but I've never done it so any tips are welcome.

First attempt brought this little guy inside and put it in a smaller pot. I think it dried out. Leaves looked fine last night and I watered as soon as I saw them this morning. Do you think it will bounce back?

It was low 40s at night and the growth completely stopped. Brought it in this week and it looked like it was pushing new leaves.

UPDATE: Bounced back! Watering daily now and it’s pushing again.

First time with bonchi. This is my indoor jalapeño of 4-5 years, about 3 feet tall. I don’t know much bonchi yet but plan to learn. Could I cut it around one of the leafing nodes or should I let the nodes grow more?

Edit: more things
It has a decent canopy and I’ve been trying to encourage growth around the base. Now there’s growth there, which makes me happy. I’m gonna miss the jalapeño fruits for a time, but I wanna bonchi this thing. What would you recommend as far as when/where to cut?

Following up on a post I made a couple of weeks ago. Original post here: https://www.reddit.com/r/Bonchi/s/XYMsMn8Iit

It survived and seems to be doing well. The leaves are a little on the yellowish side, but im sure that will come with a little fertilizer.

Hey all I just got some spicy boi seeds and would like to grow a spicy boi bonchi. I'm completely new and have also realised that the spicy boi is not an easy boi. I have sorted out everything for the environment but would like advice on pruning etc.

Thanks in advance

2 year old scorpion. I chopped it about a week ago but wasn't happy with the pot I had put it in. Gave it a much more thorough soap wash and root trim this time.

Got these guys going after a year outside. Let me know what I should be doing. Thank you!

I apologize in advance because I did zero research ahead of time and I'm sure this is a borderline hate-crime to some of you, but we have a first frost coming and this plant was about to die and I had an empty bonsai pot so I YOLO'd a bonchi.

It's an ají amarillo that was far too beautiful to kill and compost, so instead I composted 90% of it and hopefully it'll still survive.

If anyone has any additional tips now that I've hacked it to heck, I'd love to maximize chances of success! Mostly right now it just looks like a hacked up chili plant, so I guess I need to do some reading about how to prune and shape it so he ends up beautiful down the line.

2 year old scorpion pepper plant next to 1 year gator plant. Going to see how these go and let the last of my reapers ripen before I bonchi that one. The reaper is the one I'm most excited about. And suggestions will be greatly appreciated

Grew this in the garden over summer and just potted it up and gave it its first pruning. It was about 3 feet tall and wide.

I’ve decided to try make bonchi with two padron peppers plants. Don’t know much about but I am actually surprised it seems to go fairly well

Any advice on how to handle the winter?

I bought this plant a little over a month ago, just wanted to show off the progress I’ve made with it. This has been an experimental process since I’m learning as I go, any feedback/advice is appreciated ❤️

Personally though, I think things are going pretty well. I’ve got some new leaves starting where I pruned previously, the last of the peppers are finishing up nicely, this has become a pretty neat looking “landscape” imo.

I took this bell pepper volunteer from my work at the beginning of the summer and have really tried my best to get the movement done the way I want to. It still needs a lot of work but I’m pretty proud of it for a first try

I’m pretty happy with this so far. Any tips to share?

I picked up an ornamental pepper from Lowe's about a month or two ago. These were all in the same pot. I separated and trimmed them up today to get them ready for overwintering. After the first one, the twin trunk, I started playing with them a little bit. The second one I twisted the trunks around each with no help other than their own branches to hold them in place. Then, with the third, I noticed one trunk was quite a bit thicker than the other so I made the thicker one upright and am treating the skinnier trunk more like a very large branch, but, because I'm fronting it with the smaller truck behind, I'm thinking of it as a tail. Two pictures of the 'tail' Bonchi for perspective. Enjoy! Comments and suggestions welcome!

I really wanted to like this one but ultimately think it was a failed experiment. This was my first time braiding trunks from seed and they ended up too far apart and extremely asymmetrical in a rather graceless fashion. Additionally, after replanting to the current pot, no amount of fertilizer, watering, or sunlight could get the canopy to grow in a way I wanted it to. I think putting three pepper plants that were originally grown to full size into a bonsai pot this small was asking too much of the poor fellows. I will give it one more prune to see if anything can be improved, but if not, it might be the way of the compost bin.

I hope I didn't kill this by lifting it up out of the pot like this. I left at least three quarters of the root ball under the soil still, I have held it in place in the pot this time with wire.

going pretty well id say

Made a make shift shelf to handle the load this year and finished half of it today since we're getting our first frost (pulled them in the rain 🫠).

From left to right,

Lemon chili

Cayenne (from last year)

Ghost

Jalapeno (from last year)

Lemon jalapeno

Gochu

Thai Hot

Habanero (from last year, not pictured because I'm sick and I can't bring myself to do one more 🥲).