Chilli Peppers in Sheffield

Sow seeds in a heated propagator at 21–24 °C from 1st February - 16th 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 22nd February - 1st March. Handle carefully by the leaves to avoid stem damage and plant at the same depth as before.

Pot on into larger pots from 8th March - 15th 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.

Gradually acclimatise plants to outdoor conditions over 10-14 days from 24th April - 8th 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 8th May - 22nd May, spacing them 45 cm apart. Use fleece or cloches for protection during cold spells.

Water regularly from 29th 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 20th November.

Harvest from 24th July 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 20th November when frost threatens.