Chilli Peppers in Newcastle

Fill small pots or seed trays with moist, peat-free seed compost and sow your chilli seeds about 0.5 cm deep. Cover them lightly with compost and water gently. Keep the containers warm (around 21 °C) – a heated propagator or a warm windowsill works well. Ensure the compost stays moist. Seeds usually germinate in 1–3 weeks.

Once the seedlings have their first true leaves, carefully transplant each one into its own small pot (about 8 cm in diameter) of fresh compost. Handle them by the leaves to avoid damaging the stems. Keep the potted seedlings in a bright, frost-free place at around 16–18 °C. Continue to water regularly to keep the compost moist, but not waterlogged.

March in Newcastle is a good time to start hardening off your chilli plants. Gradually accustom them to outdoor conditions by putting them outside during the day and bringing them back under cover at night. Over about two weeks, increase their time outside each day so they acclimatise fully. This process helps the plants toughen up before they live outdoors permanently.

Transplant your chilli peppers outside once all risk of frost has passed and night temperatures stay above 12 °C. Choose the warmest, sunniest spot in your garden – against a south-facing wall or on a sheltered patio is ideal. Space the plants about 45 cm apart in the ground (or one per 22 cm pot if keeping in containers). Plant them at the same depth as they were in their pots, firm them in gently, and water well. Use stakes or canes to support taller varieties.

About a month after planting out, start feeding your chilli plants every week or two with a high-potash fertiliser (such as tomato feed) to promote lots of flowers and fruit. Keep the soil consistently moist, as allowing plants to dry out can cause flowers or young fruits to drop. Regular feeding and watering through the summer will help ensure a bountiful chilli harvest.

Chillies are generally ready to start harvesting from July onward, once the fruits have reached full size and begun to change colour. You can pick some peppers green, or wait until they ripen to red (or their mature colour) for maximum heat and flavour. Hotter varieties often take longer to fully ripen, sometimes not until September in cooler summers. Regular picking (use scissors or secateurs to cut the stems) will encourage the plants to produce more fruit.