Chilli Peppers in Edinburgh

Sow seeds in a heated propagator at 21–24 °C from 18th February - 5th March. 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 11th March - 18th March. Handle carefully by the leaves to avoid stem damage and plant at the same depth as before.

Pot on into larger pots from 25th March - 1st April 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.

Gradually acclimatise plants to outdoor conditions over 10-14 days from 11th May - 25th May. Start with a few hours in a sheltered spot and increase exposure daily, bringing them indoors at night if frost is forecast.

Move plants into final large pots on a sunny, sheltered patio from 25th May - 8th June, spacing them 45 cm apart. Use fleece or cloches for protection during cold spells.

Water regularly from 15th June, 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 16th October.

Harvest from 10th August 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 16th October when frost threatens.