In a previous post, Louie Watts shares with us a whole bunch of tips on how to grow your own chilli plants. He continues with a number of easy-to-grow chilli plant varieties, so here we are with his five recommendations to get started.
My parents grow these with a frustrating ease, minimal effort and maximum output as they have been specially developed for windowsill growing in pots.
They produce ‘demon’ horn chillies that face up and turn from green to a bright, vibrant red. They also grow in a bushy way, so don’t need much space above them. Heed the warning though, as they pack a considerable punch, so my general rule is use one for each person you cook for.
Don’t eat them raw – it will hurt.
These guys I have grown with success last year and are great for pickling. Their colour also varies when they mature which can be a spectacular sight.
They aren’t as hot as the demon chillies above, but they are good to just pick off and eat raw. If you’ve got the space, plant these outside and they’ll get to 1m tall and give you lots of colourful fruits.
If you do plant them outside in a big pot, its best to stick a wooden pole next to the plant for support, as they will (hopefully) become heavy with fruit.
This plant will provide you with fleshy cherry-like globular fruit that have a slight kick. Again they’re great for pickling, and you may often have seen them stuffed with cheese or a filling. They’re a bit different as normally chillies have a tapered end, but these guys are squat and proud.
Probably one of the best known varieties, I grew these from a pot, on my windowsill two years ago. They are long, tapered and fiery chillies that you can cook with whether green or red. Green they are great in burgers, kebabs and salads. Red they fantastic in stir fry’s and Mexican cooking.
The accompanying picture is probably a third of my yield two years ago, showing just how easy they are to grow. Again they’re a variety that you can plant out later on and will grow big and tall. Probably not Jack and the Beanstalk height, but not far off.
Unless you fancy an unpleasant, milk crazed twenty minutes, don’t eat these raw.
Hungarian Hot Wax
This variety is renowned for growing well in cooler climates, and is a multi-purpose chilli. Pickle it, eat it raw, pop it on salads or use it for decoration as the fruits vary in colour. They are often picked when yellow, just before they ripen.
I have also eaten these chillies when they’ve been stuffed with cheese as despite their name, they are relatively mild. The plant will keep producing long after summer so long as you keep taking the fruits.
(Article by Louie Watts, via Good To Be Home by Anglian.)