Allotments 4 All
Produce => Edible Plants => Chillies Ahoy => Topic started by: Biscombe on October 31, 2009, 07:53:59
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I'll start us off, let's see if we can keep this going to 100!
Number 1
Epsom Salts
Use an occasional foliar spray of Epsom Salts (about 1-2ts per litre) when flowering and fruiting to help with fruit set, make plants grow bushier, increases chlorophyll production and improves phosphorus and nitrogen uptake
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Number 2
Chit the seeds on damp paper towels in a warm place (I cover in cling film to prevent drying out) and sow into compost when tiny 'tails' appear - saves on pots and compost.
Tricia
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number 3
checking your seedlings every 5 minutes will not make them grow any quicker :'(
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Number 4
stay on top of aphids or before you know it they will undo all your hard work >:(
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Number 5
dont grow chillies in huge pots.......you will produce bigger plants at the expense of flowers and fruit!!
Duke :)
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Number 6
Try putting gravel on top of pots to keep moisture in, or grow on trays of gravel: the extra humidity helps deter red spider mite.....
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NUMBER 7
buy from LIDL and swear blind you grew em
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Number 8.
Get an electric propagator for successful germination - I had much better rates of success this year after being bought one for Christmas.
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Number 9
Don't be tempted to put out into a cold greenhouse too soon... they will just sulk!
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10) Be sensible about your chosen varieties:
Decide – are you a grower of good food or just a collector of trophies (or both)?
Remember that a year's worth of very hot chillis will cost you a couple of quid at the grocers and won’t take up much space in your freezer.
Mild flavoursome chillis are very difficult to buy – so grow them.
There are mild versions of every type and flavour of chilli - and you can actually taste the difference.
The ones approaching medium heat aren’t too bulky to freeze – they will both add flavour and perk up 9 months of stews and stir-fries. The ones that are mainly spicy can be used fresh to improve your salads by replacing some or all the sweet peppers you normally put in.
Good Luck.
PS. I used to get involved in the macho chilli-eating side but though I can still stand the heat I prefer to enjoy the kitchen via working taste-buds. I've always applied a version of the rule above to every variety of fruit and veg I grow, but I've only grown up enough to apply this approach to chillis in the last few years.
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Mmm nice thinking, must say i tend to stay away from the really hot ones now i've grown up a bit. What types do you recommend for the milder type?
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I'm starting a Mild Chilli topic because though I've got a few reliable ones I've found some others tricky.
Cheers.
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Write down what is what,certanly dont taste on the spot.I had a bad bad experiance.