GROWING CHILLIES
Chillies are the fiery jewels of the garden—tiny lanterns that dangle in shades of emerald, ruby, gold, and deep plum. They bring both beauty and drama, with glossy leaves, delicate white blossoms, and fruit that ripens into bursts of colour and heat. From gentle warmth to bold flame, chillies can transform dishes with a spark of magic, reminding us that even the smallest harvest can carry great power.
To grow chillies is to grow colour, warmth, and a little mischief. They bring brightness to garden and kitchen alike—glowing like tiny fairy lights among glossy leaves, and adding sparkle to soups, sauces, and preserves. Some will scorch, others will merely whisper warmth, but all will remind you that even the smallest fruits can light up the table.
HOW TO
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When to Plant - Chillies adore a long growing season. Begin in February or March by sowing seeds indoors in trays or pots. Scatter them lightly on the soil’s surface and cover with the gentlest sprinkling of compost. They love warmth, so a sunny windowsill or heated propagator is their cradle in those early weeks.
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Pricking Out & Potting On - Once seedlings sprout their first true leaves, transplant them into individual pots to stretch their roots. As they grow, move them into larger containers until they’re ready for their final home—either outside in a warm, sheltered spot after the last frost, or in pots and greenhouses where they can bask in summer heat.
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Soil & Feeding - Chillies thrive in rich, well-drained compost or soil. They are greedy feeders—treat them to a tomato fertiliser once flowering begins, encouraging a bounty of colourful fruit.
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Watering & Care - Water regularly, keeping the soil moist but never soggy. In hot spells, a morning and evening drink may be welcome. Pinch out the growing tips once the plants reach about 30 cm tall—this will encourage them to branch into bushier, more fruitful shapes.
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Harvesting - Pick chillies as they ripen, snipping them with scissors or twisting them gently from the stem. Young green chillies are often milder, while ripened fruits glow hotter with flavour. Harvest little and often to encourage the plant to keep producing right through summer and into autumn.