Indoors in small pots 7.5cm/3" diameter filled with
How to Sow
4 seeds per 7.5cm/3" pot - 6mm/¼-inch deep. Germination takes up to
Keep moist but not too wet. When the plants are about
7.5cm/3" high transplant to individual 6.5cm/3" pots
Growing on - in Pots Outdoors
Harden off plants and finally
move outdoors once all danger of frost has passed. As the
plants get bigger, pot up into larger pots in stages ending
with three plants per 30cm/12" container or 4 per growbag. Place
in a hot sheltered sunny position.
Growing on - in open ground
As above but plant in beds or borders 37cm/ 15"
Growing on - in greenhouses
Transplant one plant per 15cm/6" container, three plants per
30cm/12" container or 4 per growbag.
Mist plants regularly to maintain humidity. Greenhouse
plants tend to grow taller than outdoor raised plants so
support may be needed.
Water regularly, but do not keep the compost very wet.
Feed with tomato food once
the fruit start to swell each time you water. May need
supporting with canes.
In general start picking green fruit once the skins are
glossy (probably at the beginning of August). This will
ensure continuing new fruit production. The size of the
chilli will depend on the variety grown. A mature chilli will
often turn red towards the end of the season but
remember leaving chillies to fully ripen will halt new fruit
production. Crops over about 6 weeks.
Red Spider Mite
First sign is that the leaves may look pale and mottled.
Particularly in greenhouse grown plants.
1. Wash them off with a hose.
2. Spray them with soft soap.
3. Sprays containing pyrethrum every 5-7 days on the upper and
lower sides of the leaves.
Difficult. Try keeping the atmosphere humid.
Leaves distorted, yellowing and stunted
Organic 1.Spray with soft soap
Use water through a hosepipe to knock the aphids off the plants Chemical Spray with an insecticide containing pyrethrum
If you know aphids are a problem in your area, grow flowers such as
nasturtiums, calendula asters, dahlias, and zinnias nearby (but not
too close) as aphids find them attractive so they act as a lure.
To learn more about companion planting click
In the Kitchen
Keep in a cool dark airy place in a paper bag for up to 5 days or
refrigerate in the crisper drawer for up to 10 days.
Can be air dried
for later use or preserved in oil or vinegar.
Rinse well in cold water. Cut off the stalk to 1cm/½-inch or remove
completely if required. As the skin is edible, there is no need to peel. Cut in half lengthways
and remove the seeds for a less fiery flavour. Cut as per the
instructions in individual recipes
Some chillies are much hotter than others, so care should be taken when
adding them to recipes. Use in any dish where you want to add a kick of
For more preparation and cooking information about chilli
peppers plus lots
of recipes visit our sister site