A chilli pepper makes an attractive
pot plant, for a sunny windowsill or warm
spot outdoors. The peppers usually start
green, ripening to blazing red or even dark
purple. They get hotter as they mature.
Your first harvest will be around
20 weeks from sowing.
Chillies can be round, pointed or ‘boxy’,
tiny to quite large. They range from mild
to sizzlingly hot.
Pick green to encourage more to grow,
or leave to colour up.
Chillies can also be dried or frozen.
A plant or two should be enough
for most cooks.
Suggested pot size: 15-20cm wide and deep, depending on variety.
All chilli varieties can be grown in pots.
Some to try: ‘Apache’ – small, pointed red fruits
‘Hungarian Hot Wax’ – starts sweet, gets hotter
‘Habenero’ – one of the hottest. Small wrinkled red/orange fruits
‘Early Jalapeno’ – early maturing, pointed red pods
1. a small pot with moist compost
and firm down gently.
Sow 2 seeds, and cover with a layer
of compost, less than 0.5 cm deep.
3. Water well.
Cover with a plastic bag and keep
in a warm place until seeds come up.
Tie taller plants to a short stick
Sow in a warm place. When the
seedlings come up, move the pot
into a light, warm spot. Once
growing well, plant up into the final
container. To grow well outdoors,
chillies need a very warm, sunny
spot. Keep the plants inside until the
summer has really arrived.
Use water at room temperature.
Cut off chillies as required.
They can be used at any size,
depending how hot you
want them to be.
Compost to use:
Potting compost, organic
Remove bag and snip off one seedling,
if both came up.
2. Keep in a warm light spot till 3-4cm tall.
Remove plant, and its root ball and soil,
from the small pot.
Plant into a medium sized container,
at the same level.
Use an organic liquid tomato feed
once fruits start to form.
Plant up plants
Protect from cold
The One Pot Pledge® concept was devised by Food Up Front, the urban food growing network. Trade Mark registered to Food Up Front. Garden Organic is a registered charity no. 298104