Grow and harvest chillies

A short-lived perennial bush bearing small, colourful, sweet-flavoured fruit that leaves a burning sensation in the mouth when eaten.

Botanical name

Capsicum spp.

Varieties

Jalapenos, Habaneros, Aji, Naga, Cayenne, Scotch Bonnet, Bell, Bird’s Eye, Tabasco

Planting and care

Chilli plants thrive in warm to hot conditions. Plant in spring in a warm, protected spot in well-drained soil that has been improved with compost, or in a large pot filled with premium potting mix. Grow them on the lean side – keep them moist, but don’t overwater or overfeed or you will get lots of lush green growth and fewer fruit. Protect plants from cold conditions during winter.

Harvest chillies

Plants take 2–3 months to develop from seedling stage to fruit. Harvest the fruit green, when they reach an edible size, or wait until they ripen and change colour. Don’t pull the fruit off the bush – it’s best to cut them from the plant to avoid damage to the stems. Dry any excess chillies and store in clean jars for future use.

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