Of all the trends that have swept across the gardening world recently, there’s one that’s almost too hot to handle. As any chilli-obsessive knows, there are almost as many different colours, shapes and flavours of chilli as there are stars in the universe… and there’s something to love about all of them!
WATCH: Charlie shows you how to grow chillies
As you settle in for a lazy, hazy hot summer spell, pluck a little chilli fruit from your chilli shrub to spice up your food and feel your energy return – it’s magic! The plants start producing their vibrantly coloured fruit from now until April, brightening up your garden – they look wonderful in your ornamental beds – and putting a punch back in your life.
The pith and seeds give chillies heat but even if you remove them, there will still be a kick in your food. The heat is measured in Scoville Heat Units (SHUs). Habanero is near the top while at the bottom is the humble capsicum with 1-100SHUs.
Chillies don’t just have different levels of heat, they also have distinctive flavours – from sweet to citrus, apple to cucumber – and they also vary in colour and shape.
Here are some the most common types you’ll find.
Most well-known chilli and peppers are actually strains of capsicum. Some of these include jalapenos, bell peppers and chilli peppers.
These are one of the hotter species of chilli and are used to add more heat to a dish, particularly stews and sauces.
This type is closely related to both Capsicum annuum and Capsicum chinense but grows a bit smaller. The most well-known are tabasco and Thai peppers.
This unique type of chilli is notable for having citrus and fruity flavours and has only become popular in South American countries such as Peru and Brazil.
We’ve been eating this kind of purple pepper for so long that no-one knows what plant it comes from!
Rumble with this Rumba chilli, which is small but has a big impact. From the pretty purple flowers emerge passionate purple fruit that turns a fiery red, on your plant and on your tongue. It’s hot!
Position
Chillies like a tropical, warm temperate. If you want to get the most out of your chillies, you’ll find that growing them in a warm, sheltered spot will make for the best flavour. They love full sun but in a hot climate, too much sun can dry them out. While chilli can tolerate a little bit of shade, make sure you keep them out of the wind as its branches are brittle and leaves can be easily torn.
Soil
Chilli will be happy in most garden soils, however, any soil too heavy, damp or wet will stunt its growth. Best to go for a free-draining quality garden soil. If growing in a pot, use a premium organic potting mix.
Watering
While the chilli is growing and fruit is developing, keep the plant moist but never wet. If growing in a pot, be sure to water regularly and avoid putting a saucer underneath.
Fertiliser
Feed your chilli with a controlled-release fertiliser at planting time or annually. This liquid fertiliser is great for potted seedlings, apply as per the label once a week or every ten days.
Pruning
At the start of the growing season – or especially if it’s in a shady spot – lightly tip prune new growth. After the last fruit has been picked and the plant is dropping leaves, you can prune it back quite a lot and trim any spindly branches.
Chilli is susceptible to several pests, but they are all easily treatable.
Peat pelletshelp prevent transplant shock.
Put several seeds in each tray cell.
Vermiculite helps keep the growing mix moist.
Tip
You can sow seeds in summer, especially in tropical and subtropical areas, but the optimal time is in early spring after frosts have passed. Flowers start to appear in late spring and the fruit appears over summer until mid-autumn.
Make the chilli corner of your vegie patch as pretty and colourful as your ornamental garden with different colours, shapes and sizes. Even the leaves add variety!
You may also like:
A guide to growing herbs
How to grow organic vegetables
How to grow your own tomatoes
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