Sowing & Growing

Chilli peppers can be started indoors, starting from late winter until mid-spring. Begin by filling a 10cm (4in) pot with high-quality seed compost, levelling it to create a smooth surface. Sow a few seeds on top, slightly exceeding your intended quantity to account for potential losses during germination. Cover the seeds with a fine layer of vermiculite, insert a plant label, and water. While a heated propagator accelerates germination, you can use a clear plastic freezer bag secured with an elastic band if one is not available. Once germinated, move the pot to a well-lit windowsill or a bench in a heated greenhouse.

When the seedlings reach 2.5cm (1in) in height, transplant them individually into 10cm (4in) pots, ensuring the roots are adequately covered, and the leaves protrude just above the compost surface. Water and position the pots in a well-lit indoor area. If you miss the seed-sowing window or lack suitable conditions for indoor growth, consider purchasing young plants from garden centers in late spring.

During the growth phase indoors, transfer the plants to 13cm (5in) pots filled with general-purpose compost as roots become visible through the drainage holes. When the plants reach approximately 20cm (8in) in height, stake them with a pea stick, and pinch out the tops when they reach around 30cm (12in) to encourage branching. Plant them outdoors in late May or after the last frost, spacing them 45cm (18in) apart directly in the ground or transferring them to 22cm (9in) pots, ensuring adequate space for growth. For taller cultivars, use three short sticks with strings for support. Water regularly, particularly in hot weather, and feed every two weeks with a general-purpose liquid fertilizer, commencing when flowers first appear and continuing until harvesting the fruits.