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- Joined
- 15 Feb 2015
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- 1,064
Following on from 2018 what are people growing this year?
I have a few plants that look like they'll survive over-wintering so just adding/changing a little this year.
Padron - 6 plants, up from 3 last year but will probably try and stagger them as these bore fruit really early but slowed down a-lot towards the end of summer but are fantastic pan-fried with a sprinkle of salt (and unlike most I've tried in restaurants mine had a fair few with a nice kick to them)
Aji Limon - overwintering ok and a really lovely chilli so back on the list.
Hungarian hot-wax - over-wintered and quite a heavy cropper last year so back on the list.
One mystery chilli - think it's a paper lantern chilli that came out of a pack of Aji Limon seeds, over-wintered OK and did well last year so that can stay.
Think I'll replace last years Italian pepperoncini with a frigitello for pickling - really trying to find something to replicate the mild pickled chilli's you get in the kebab shop.
I'll choose a habanero or two to use in hot-sauces and relishes as well.
The propagator and heating mat are ready to get them going in next couple of weeks and then they'll be shifted into a cold-frame in the conservatory, more to protect them from the cat than anything else before finally going outside when it's warm enough.
I have a few plants that look like they'll survive over-wintering so just adding/changing a little this year.
Padron - 6 plants, up from 3 last year but will probably try and stagger them as these bore fruit really early but slowed down a-lot towards the end of summer but are fantastic pan-fried with a sprinkle of salt (and unlike most I've tried in restaurants mine had a fair few with a nice kick to them)
Aji Limon - overwintering ok and a really lovely chilli so back on the list.
Hungarian hot-wax - over-wintered and quite a heavy cropper last year so back on the list.
One mystery chilli - think it's a paper lantern chilli that came out of a pack of Aji Limon seeds, over-wintered OK and did well last year so that can stay.
Think I'll replace last years Italian pepperoncini with a frigitello for pickling - really trying to find something to replicate the mild pickled chilli's you get in the kebab shop.
I'll choose a habanero or two to use in hot-sauces and relishes as well.
The propagator and heating mat are ready to get them going in next couple of weeks and then they'll be shifted into a cold-frame in the conservatory, more to protect them from the cat than anything else before finally going outside when it's warm enough.
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