To grow them well, you have to start them off early and provide them with plenty of heat, light and a fortnightly feed. Although the steps in guiding them from packet to plate are particular, if you follow them, you’ll be rewarded.
As ever, it’s crucial to take time over choosing your varieties. Not only does the heat range from barely a tickle at 500 Scoville Heat Units (SHUs) to the genuinely dangerous at more than one million SHUs, but the range of flavours, aromas, colours, shapes and degrees of productivity make the work you do over a glass of wine with a catalogue the key factor in your reward in summer and autumn.
The ideal way to choose well is to try before you buy. A few homegrown chillis from friends is a good place to start, otherwise, try Sea Spring Seeds (www.seaspringseeds.co.uk), which usually sells fresh chillis from its excellent range from midsummer into autumn.
Otherwise, you’re in the hands of catalogue descriptions and recommendations and I’ve included some below for you to investigate.
It’s useful to know that chillis fall into two main types. First, vegetable chillis are large, thick-fleshed and typically mild. They’re usually early to mature and are therefore among the easiest to get to fruit.
この記事は Country Life UK の September 04, 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Country Life UK の September 04, 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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