GROWING SUMMARY​

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• Quick growing, frost tender perennial grown as an annual when the winters are very cold. They can be pruned and overwintered if you have a warm sunny spot that does't get frosts and be successfully grown in a pot. They are the easiest to grow of all the capsicums/peppers family.

• To maximise production plant seedlings into the ground as soon as the last danger of frost is over. 

• Seeds are planted 6-8 weeks before transplanting into the garden. They need warmth to germinate (27-32°C) so in cold areas you will need to invest in a heat mat. 

• Chillies need full sun, fertile, well drained soil with a pH of about 6.5. Not too much nitrogen which will promote leafy growth at the expense of fruit. They need adequate potassium (potash/wood ash) for health and productivity. Grow them in raised beds which warm up quicker in spring, stay warm later in the autumn and optimise drainage. An alternative is to grow them in large pots which can be moved around easily to get as much heat as possible. 

• Set out with 500mm between plants, 750mm to a metre between rows. They are happy in a staggered double row on raised beds

• Drip irrigation will minimise weeds and fungal problems. It is important to keep the soil damp. 

• Chillies are less prone to insect damage than the larger, sweeter capsicums.

• Pruning in not needed but if you grow large varieties you may want to give the plants some support. 

• Harvest regularly to encourage high production. The colour at harvest will depend on the variety you grow. 

• Despite being hot rodents still enjoy them. They bite a hole in the side of the chilli, poke their heads inside, eat all the seeds then move on to the next one.  Grrrrrr!

VARIETIES​

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Chillies come in all shapes, sizes and colours. Here we will just list a few favourites. 

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The heat of any variety is measured in Scoville heat units (SHU) starting with Bell Peppers measuring 0 SHU up to the really fiery Carolina Reapers at 1,550,000-2,500,000 SHU

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• Jalapeno 2,500-10,000 SHU - a versatile, not too hot, tasty chilli harvested green.

• Poblano 1,000-2,500 SHU - large, mild,  thin walled. Harvest when turning dark green almost black. Great stuffed

• Cayenne 25,000-50,000 SHU - hot, red, thin walled, slim chilli. Easy to dry for winter use.

• Birds Eye (Thai) 50,000-100,000 SHU - a small, very hot red chilli. Useful in curries and hot Asian dishes.