Planting Chili Peppers

Chili peppers love warm weather, and should be started undercover 8-10 weeks before your last frost date to get a head start on the season. Plant seeds 0.5cm (1/4") deep, and optionally use a heating mat to help seedlings emerge, which may take a few weeks. Chili peppers prefer well-draining soil rich in organic matter, and thrive in full sun.

Growing Chili Peppers

Once the last frost has passed, harden off seedlings by putting them in a safe place outside for two hours, increasing by one hour every day for a week. Once acclimated to the outside conditions, plant each chili pepper seedling at least 60cm (12") apart with the same distance between rows and water in well. Some varieties may benefit from a support such as a cage or stake, and this should be added at planting time to minimise root damage.

Chili peppers prefer less frequent but deeper watering, as this will encourage a strong root system. Allow the soil to fully dry in between waterings, and mulch around the plants to help with water retention and keep the soil cool. Be careful not to let water sit around the plant for too long, as too much water weakens the plant and can change the flavour of the fruit.

Once the first flowers appear, fertilise with a high-potassium fertiliser for strong growth. Keep checking for blossom end rot, which looks like a dark bruise on the bottom of affected fruits. Blossom end rot signals that the fruit isn't receiving enough calcium, and is usually caused by inconsistent watering. Remove and destroy damaged fruit, and evaluate your watering schedule.

Harvesting Chili Peppers

Chili peppers should be harvested once they reach the expected size and colour. Harvesting too early will result in a less spicy flavour, whereas leaving fruit on the plant for too long can cause it to develop a tougher skin. Cut the fruit from the plant, leaving a short amount of stem still attached. It's strongly recommended to harvest using gloves and avoid touching your face as the capsaicin can cause irritation. Store chili peppers in the refrigerator, or dry them on a wire rack in a warm, well-ventilated space.