- Position: full sun
- Soil: humus-rich, moisture retentive soil
- Rate of growth: average
- Hardiness: tender
A mid to early season chilli with a mild flavour. They form on a medium sized, bushy plant that will thrive in a big container. The fruits are often picked when they are small and green, approx 5cm long and fried in olive oil and sea salt, as in Spanish tapas, or alternatively the fruits can be left to mature and turn red.
- Growing Instructions:
Sow indoors - February to May. Sow 1cm deep in trays or alternatively two seeds per pot selecting the strongest seedling. Use multi purpose compost, to cover seeds. Plant out in a greenhouse April to June.
When plants reach 20cm high, pinch out the tips to encourage more side shoots and therefore more peppers. Feed regularly with high-potash tomato feed once the fruits begin to form.
Harvest: July to October
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If you want an insight into the true character of a man, give him a super-hot chilli to eat. You know: one of those Dorset Nagas or (god forbid) Trinidad Scorpion Butch T, currently the hottest chilli in the world. If he’s really stupid, he’ll actually eaRead full article