Let’s face it, January is a dark and dastardly month: sowing most things is pointless. But the exception is chillies. Sure, the seed packages say sow in March, but you want to be potting them on by then. The longer you give chillies to grow, the more fruit they’ll reward you with.
Chillies originate from central and south America, with the Andes the principal area. From this we can understand a few of chillies’ true loves: warm sunny days (no higher than 29C), cooler nights (no lower than 10C), and dry conditions.
The ideal temperature for germination is 28C, and thus requires a heated propagator with a snug lid. Chillies don’t like to dry out at the early stages of germination, but don’t like to sit in damp conditions, either. Chilli seed is often slow to germinate, and fungus has plenty of time to attack and kill the seeds. I find a thin layer of vermiculite over the seed is often the solution: it remains moist, but has good air porosity, which should keep moulds at bay. If you don’t have a propagator, you can get away with a radiator shelf or warm cupboard as long as you move the seeds to a sunny windowsill the minute they germinate. Using warm water on young seedlings when watering makes a huge difference to the speed of growth.
Chillies are hungry and will need repotting regularly in spring until they find their final growing spot. They have an expansive fibrous root system that loves to roam. Repot every time white roots appear in the drainage holes. If you want lots of fruit, grow undercover or in the most sheltered and sunny outdoor space, such as against a south-facing wall.
Chillies are broken down into five groups: Capsicum annuum, which includes bell peppers, wax, cayenne, jalapenos and chiltepin; C. frutescens, which includes tabasco and Thai peppers; C. chinense (hailing from east of the Andes) which includes naga, habanero and scotch bonnets; C. pubescens, which includes the perennials rocoto peppers; and C. baccatum, which includes aji peppers. I have met many peppers that make me weep, but never one that I have disliked. Behind the instant kick are fruity, earthy, smoky, bitter and sweet notes.
Chilli lists are rather addictive, so here are a few of the best: Sea Spring Seeds in Devon, which includes their own British-bred chillies; Simpson Seeds has impeccable taste, as does South Devon Chilli Farm. All three offer excellent plug plants. Finally, The Real Seed Company has interesting rocotos and even an outdoor ripening chilli, tried and tested in Wales.
