Chilli growing guide ▶▶▶
◼ Once you have sown your seed (turn to p28) and they have germinated, pot up seedlings into small pots (9cm diameter ones are ideal), using multi-purpose peat-free compost with a little fertiliser added. Grow on under cover at 18°C then, as roots fill the pots, move plants into larger containers. Terracotta is great as its porous nature deters waterlogging. Aim for one plant maximum per 25cm diameter pot. You can also use growing bags, with three plants per standard bag.
◼ Chillies revel in a bright, warm spot. Ideally position plants in a well-lit greenhouse or conservatory, or on a bright windowsill. Patio sun traps are ideal outdoor spaces, but you can also plant them out directly into well-drained soil in sunny borders. Harden plants off first – leaving them out in the day and taking them in at night for about 10 days, and only plant outside once temperatures are reliably above 12-15°C.
◼ If your chillies don’t naturally branch out, you can pinch out the growing point once the plant is 25cm tall. Insert short stakes if you are growing taller plants that might become top-heavy. Pests such as red spider mite, aphids and whitefly can be controlled using plant oil or fatty-acid pest sprays.
◼ Young plants with small root systems need little water – keep them just-moist. Mature plants demand more moisture so soak them on a regular basis, but allow them to drain. Apply a highpotash liquid feed such as tomato fertiliser every week once plants start blooming, to encourage abundant flowers and fruits. This, along with regular watering, is the key to good yields.
◼ Chillies are self-pollinating, which works well most of the time, but if you’re growing under cover you may need to help out by gently shaking the stems, or the pot if it’s practical to do so.
◼ Chillies can be eaten green, but often flavour is best once fully coloured. Cut off ripe fruits as and when needed – they generally ripen from mid-July onwards. Regular harvesting encourages further fruits. Move potted plants under cover in autumn to aid ripening. Mature fruits can be frozen, dried, infused in oil or crafted into preserves.