Allotments 4 All

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

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

number 3

checking your seedlings every 5 minutes will not make them grow any quicker :'(

Number 4

stay on top of aphids or before you know it they will undo all your hard work >:(

Number 5

dont grow chillies in huge pots.......you will produce bigger plants at the expense of flowers and fruit!!


Duke :)

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.....

NUMBER  7

buy from LIDL and swear blind you grew em

Number 8.

Get an electric propagator for successful germination - I had much better rates of success this year after being bought one for Christmas.

Number 9

Don't be tempted to put out into a cold greenhouse too soon... they will just sulk!

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.

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?

I'm starting a Mild Chilli topic because though I've got a few reliable ones I've found some others tricky.

Cheers.

Write down what is what,certanly dont taste on the spot.I had a bad bad experiance.