🌶️ Chilli pepper

Chillies are surprisingly well suited to British gardens when started early and given warmth, and they are among the most ornamental of the edible crops. A single plant can produce dozens of fruits, in colours from green to red, yellow, orange, purple and chocolate brown.

They suit pots on a bright windowsill, in a greenhouse or on a sunny, sheltered patio. Heat levels range widely: mild types such as Hungarian Hot Wax are good for beginners, while Scotch bonnet and habanero need a long, hot season and are best under cover.

Varieties to try

Apache (compact, high-yielding, medium heat, ideal for pots)Hungarian Hot Wax (mild and reliable)Jalapeño (medium, thick-walled)Prairie Fire (very small and hot, ornamental)Cayenne (long, thin, medium-hot, drying)Habanero (very hot, needs a long season)

Sow early, from January to March, because chillies need a long season to ripen. Sow seeds 5 mm deep in seed compost at 20–25°C in a heated propagator, as they germinate slowly, taking two to four weeks. Once seedlings are large enough to handle, pot on individually into 7–9 cm pots, holding them by the leaves.

Pot on into 12 cm pots when roots fill the pot, and again into final 20–30 cm containers in late spring. Plants can go outdoors in June in a sunny, sheltered spot once temperatures hold above 10°C at night. For hot varieties, a greenhouse or a conservatory is more reliable.

Top tips

• Sow in January to March; they need a long season.
• Use a heated propagator at 20–25°C.
• Pot on gradually as roots fill the pot.
• Harden off before moving outside in June.

Keep plants in full sun and out of draughts. Water when the top of the compost feels dry, but avoid overwatering, which causes root rot; slightly drier conditions can also increase heat in the fruit. Feed weekly with a high-potash tomato feed once flowers appear.

Pinch out the growing tips of young plants when 20 cm tall, to encourage bushy growth. Support taller types with a cane. Aphids, red spider mite and whitefly are the main pests, especially under cover. Mist plants sparingly to deter spider mite, and wash off aphids.

Top tips

• Pinch out the tip of young plants for bushier growth.
• Water when the top of the compost is dry.
• Feed weekly with high-potash feed.
• Check under leaves for aphids and mite.

Watch out for

AphidsRed spider miteWhiteflyBotrytis in cool, damp conditionsBlossom drop in cold or dry spells

Pick chillies green or wait until they ripen to their final colour for a sweeter, fruitier, hotter taste. Cut fruits off with scissors or secateurs, leaving a short stalk. The first fruit usually ripens in August, and regular picking promotes more flowers and fruit.

Before the first frost in October, pick all the remaining fruits, including the green ones, which can be used in cooking or ripen on a sunny windowsill. In heated conservatories, plants can be overwintered and give a bigger crop in their second year.

Top tips

• Cut with scissors, leaving a short stalk.
• Pick regularly to encourage more fruit.
• Wear gloves for hot types.
• Pick all fruit before the first frost.

Use fresh chillies in curries, chilli con carne, salsas, stir-fries, marinades, hot sauces and sweet chilli jam. Remove the seeds and white pith to reduce the heat. Always wash your hands thoroughly after chopping, or wear gloves, and avoid touching your eyes.

Chillies keep for one to two weeks in the fridge, and freeze whole, with no blanching, ready to chop from frozen. For long-term storage, dry them on a string in a warm, airy place, or in a low oven, and store in a jar. Dried chillies can be ground into powder or flakes, or made into hot sauce.

Top tips

• Freeze whole chillies straight from picking.
• Dry on a string in a warm, airy spot.
• Remove seeds and pith to reduce the heat.
• Wear gloves when chopping hot types.