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That sauce looks great- can we have the recipe, please? :D
How long does it keep for?
Speaking as an experienced killer of chili plants
I think 10degC should be fine. The crunch point (i.e leaves rot and plant dies) seems to be below 6 degC though some are more sensitive than others.
Hi thifasmomMyself and my dad have grown scotch bonnet for years. He kept one growing in the kitchen overwinter for three years. It would produce new flowers and the next spring it would just keep going. Like you I have them in the conservatory but one winter the temps in my conservatory were so cold [I have a radiator in there but its not on during the night]that the leaves and flowers fell off it ~basically it curled up and died. You might be lucky in your conservatory. My dad didn't cut his back but it was in a warm kitchen. I make a scotch bonnet sauce too and will post the recipe shortly in the recipe sections. Yours looks good enough to give yourself a serious sweat!! ;DDuke
I stopped feeding the plants over the winter and started it up again in the spring and basically watered enough to keep the plant alive. By all means cut the plant back if you wish. I did on a few of mine mainly because they grew out of shape. But our scotch bonnets tended to stop growing once they got to a certain height and size because we never increased the pot size. As you know chillies for the most part like their roots contained and produce more fruit in this country in a small ish pot!Duke
Next year I want to grow some okra in the conservatory~Ive never done it before but I am up for the challenge!!Duke