Chilli Peppers in Barrow Hill

Sow seeds in a heated propagator at 21–24 °C from 20th January - 4th February. Use seed compost and cover to a depth of 0.5 cm. Keep moist and expect germination in 7-14 days.

Once seedlings have two true leaves, prick them out into small pots from 10th February - 17th February. Handle carefully by the leaves to avoid stem damage and plant at the same depth as before.

Pot on into larger pots from 24th February - 3rd March when roots fill the container. When plants reach 15 cm tall, pinch out the growing tip to encourage a bushy shape. Pinch off the first flower bud to boost plant growth.

Move plants into their final greenhouse pots or beds from 19th April - 3rd May, spacing them 45 cm apart. Ensure the greenhouse is ventilated on warm days to prevent overheating.

Water regularly from 10th May, letting the compost dry out slightly between waterings to increase chilli heat. Once flowers appear, feed every 14 days with a high-potash tomato fertiliser until 7th November.

Harvest from 25th June by cutting fruits with scissors. Pick green for milder heat or leave to ripen fully to red, yellow, or other colours for maximum heat and sweetness. Continue harvesting until 7th November when frost threatens.