Chillies Growing Guide
Chilli peppers are known for their fiery flavours and vibrant colours. They pep up old favourites like chilli con carne and add an unexpected twist to a simple broth. But as well as being a hot addition to a dish, there are cooler, sweeter variations that enhance flavour and make for an enjoyable dining experience.
Introduction
Chilli peppers are known for their fiery flavours and vibrant colours. They add a kick to dishes like chilli con carne, or can provide cooler, sweeter flavours depending on the variety. Growing chillies at home allows you to explore a range of colours, shapes, and heat levels, giving you more choice than supermarket shelves.
How to grow chillies
Chillies are relatively easy to grow, making them ideal for novice gardeners. Here’s an overview of the process when growing chillies from seed.
Sow your chillies
Sow seeds indoors from late January to mid-April for an earlier and longer harvest. Fill pots with seedling compost, sprinkle seeds on top, and cover with a thin layer of vermiculite. Water and place in a heated propagator or a sunny windowsill. Once seedlings appear, transplant them into individual 8cm pots with well-draining compost. Alternatively, buy young plants to skip the seed stage.
Growing chillies
Move plants to 13cm pots while still indoors and keep temperatures above 20⁰C (ideal: 27-32⁰C). Pinch out shoot tips when plants reach 30cm to encourage more fruit. Provide canes for support once fruits start appearing. Plant out after morning frosts have disappeared, usually in May or June, in a polytunnel or sunny outdoor border with compost and potash. Polytunnels extend the growing season, control humidity, and maximise light exposure.
When to harvest chillies
Mist plants when flowers appear and feed with a high potash fertiliser. Harvest chillies when they reach the desired size, stage, and colour. You can pick them slightly early to ripen indoors or wait until fully ripe.
Why do we dry chillies?
Drying chillies preserves them for up to a year, allowing you to enjoy them after the growing season. Fresh chillies are tender and do not survive winter, so drying provides a way to store them for later use.
How to dry fresh chillies
Air-drying chillies
Keep chillies whole and place on a wire rack in a dry, well-ventilated room. Within a few weeks, they will dry and can be ground or used as decoration in dishes.
Drying chillies on a string
Thread chillies onto a strong string, leaving about 4 inches between each. Hang in a warm, dry, sunny location. Check regularly until fully dried, which may take several weeks.
Drying chillies in the oven
Preheat oven to 100⁰C. Slice chillies in half and place on a baking tray. Turn occasionally until the skin is shrivelled and moisture is removed. This is the fastest drying method.
Storing your chillies
Grind dried chillies into powder and store in an airtight container with a label for type and date. Use within six months for best flavour, although they can last up to a year.
Start growing and drying your chillies today with Premier Polytunnels
Polytunnels provide ideal growing conditions for chillies, with light, humidity control, and shelter. Browse our range of polytunnel sizes and contact us at 01282 811250 or info@premierpolytunnels.co.uk for advice and support.
