Chilli Capsicum /Frutescens L/
A branching perennial herb up to 1.5m. Chillies come in a diversity of varieties according to the fruit’s colour, size, shape, thickness, heat and taste.
Chilli peppers are eaten fresh or can be processed into a wide range of products. Dried, smoked, made into jams, salsas, sauces, curry pastes.
Different varieties are suited to different uses depending on their heat and flavour.
Tropics/subtropics. Chillies are a warm season crop with a long growing season. They are generally grown as an annual but will behave as a perennial in ideal growing conditions.
Chillies will grow on a wide range of soil types but for best results, grow in a fertile well-drained soil.
Plant the seeds in Spring.
To keep varieties pure, when saving seed separate by at least 150m or bag the plant to avoid cross-pollination.
At the end of Summer, give plants a prune, a feed of compost and mulch well.
Fruit and leaves.
Keep the plant pruned low to halt flowering and harvest the tender, mildly spicy leaves.
Risks and weed potential
Harvesting & Processing
Harvest fruit when green for a milder flavour or allow to fully ripen for a sweeter and much hotter taste.