There’s never been a better time to go self-sufficient. In our ongoing series, Sally Coulthard shares tried-and-tested tips from her Yorkshire smallholding
THIS MONTH
Growing chillies and peppers
Earlier this month, I sent my husband off to the garden centre to buy some chilli plants. I usually grow mine from seed, putting them in pots of compost on a window ledge in March, then transferring them into the greenhouse when the night temperature is a reliable 10°C. But this year I’d missed the boat, so needed ashort cut. When he returned from his shopping excursion, he looked triumphant. “Who knew there were so many varieties?” he grinned as he showed me his selection. Among them was one called ‘Big Jim’, which, as his name is James, was an instant winner. ‘Chilly Chilli’ appealed not only to his obtuse sense of humour but was also virtually heatless, perfect for aman who can barely cope with a lively chutney. And, best of all, he enthused, he’d found a ‘Trinidad Scorpion’, apparently one of the fiercest on the planet and too hot to handle. Weirdly, he added, no one seemed to buying those.
For all the bravado that comes with chilli-eating, I find the process of growing both them and sweet peppers to be wonderfully gentle and rewarding. I also revel in the sheer range of colours, shapes and flavours they bring to the table. From fiery jalapenos to huge, sweet bell peppers, there’s so much to choose from. They’re perfect for the resourceful cook – chargrilled, roasted, fresh, dried, frozen – they do it all. And you can choose when to harvest them. Most change colour and get sweeter as they ripen, so it’s up to you whether you want a piquant green tang or the mellow honey flavours of a ruby red or orange fruit. Neither chillies nor peppers take up too much space, making them ideal for small areas or large pots. I grow mine in my greenhouse, putting each plant in a container no narrower than 20cm-30cm, with the compost nice and deep. All varieties crave warmth, so if you don’t have agreenhouse, acold frame, cloche or polytunnel is ideal. They don’t appreciate their soil being too dry or too soggy either – although apparently stressed chillies become even hotter – so in summer I water mine lightly most days. Some plants can get quite laden, especially those with large, sweet peppers, so I support those ones with canes and string.
All peppers and chillies love a feed once a week as soon as they’ve started flowering. I use the fabulously potent, dirgey liquid that comes off my wormeries but any potassium-rich feed will do. One bonus is that they’re ready late in the season, helping to stagger the produce you collect from your garden. I find mine are ready to pick late
