Quality seeds for kitchen, cottage and native gardeners
Vegetable Seeds Catalogue
Chilli
Sds/g: 150-160 Feed Requirements: Moderate (chilli) – Heavy (larger chilli varieties) Usual Seed Life: 2-3 years
Cultural Notes:
- Chilli can be tricky to grow in some Tasmania, especially the higher elevation areas and valleys where frosts stay late and arrive early. Generally, the smaller fruited varieties will mature earlier and more prolifically, as a result we have had no problems with prolific chilli bushes here. Chillis are very frost sensitive, however, we have overwintered chilli bushes in a hothouse and they have grown to over 1.2 m high and produced huge amounts of fruit in their second year.
- In cooler climates such as Tasmania: Seed is started at the end of winter and transplanted out at the end of October on the east and north coasts and mid-November in the inland areas. When transplanting incorporate plenty of compost and fertiliser into the soil and space on 40-60 cm centres. To produce a greater quantity of sweeter fruit mulch with black plastic around the base of each plant. It is wise to stake all plants if your garden is in a windy spot or to keep the lower branches of larger fruited varieties off the ground. Side dress with an organic liquid fertiliser every 3 weeks up to the end of February to help plant growth and fruit production.
- If you are planning to overwintering a plant either transplant seedlings into large pot or carefully dig the plant at the end of the season (March inland and early April on the north and east coasts ) and replant or move the pot into a hothouse. Move back outside when you would normally plant your transplants and be ready for a huge crop.
Problems:
- Cool snaps and cold nights can really set back or kill plants. Ensure plants are in a sheltered spot or on the north side of a fence or wall.
Harvest:
- Varieties ripen from green to red, orange or yellow. As capsicum plants ripen they generally get thicker walls, juicier and sweeter while chilli plants also get thicker walls but also more pungent. Harvest full sized green fruit to early in the season to promote more flowering and fruit set. Chilli plants usually have a huge amount of fruit on them at the end of the season (March inland and early April on the north and east coasts), pick the ripe ones and dry or mince into a paste. Leave the green ones on the plant and pull the plant out roots and all, shake off excess soil and hang upside down out of the sun to let the fruit ripen and dry.
Sowing periods
Originating from Mexico, this little chilli will make any gringo sweat. Pequin chillies are 2-3 cm and ripen from green to red. A very hot chilli that can be used fresh or dried. It is described as having citrusy, nutty flavour with a hint of smokeyness. Used in pickling, salsa, sauces, soups and vinegars. Fruits prolifically on bushes that can grow to 100 cm in tropical areas. 15 seeds.
A hot, spicy and very naughty chilli! The name of this chilli comes from its unusual shape, which when fully grown is considered to resemble a smaller version of a male’s private parts. So giggle away but its hotter than a jalapeno and just as versatile. It can be used fresh, pickled, dried, powdered and in salsa. Rated 10,000-23,000 Scoville units. 10 seeds.
A famous chilli grown in NW Spain, where it is a popular tapas (picked green and fried in olive oil). Considered the ‘Russian Roulette Chilli’ as they are mostly mild, however there is the occasional hottie to keep you on your toes. The longer the 2-4cm chillies are left on the bush the hotter they become. Not to WA. 10 seeds.
An indispensable chilli for Mexican cooking used in moles, adobos/pastes and salsas. The thick fleshed walls also make it ideal for grilling and stuffing with a favourite filling. A sweet mild-medium chilli that turns from dark green to a deep, deep red (so dark that it almost looks black). Pods taper to 8-12 cm long, 5 cm wide at the top. Keep sheltered for an easy to grow chilli with a good yield. Not to WA. 10 seeds.
A very hot chilli used extensively in the Caribbean that is destined to get you doing unique salsa dance moves once eaten!! With the heat also comes a sweeter, tropical fruity flavour. Used in a range of dishes, sauces and condiments. Unripe the chillis are light green and they get hotter as they ripen orange. A squat shaped chilli that resembles a bonnet. 15 seeds.
While the serrano looks like a trimmed down jalapeno in size, its heat has four times the kick!! The chillis can be used green or red (hotter). Used in salsa, stir fries, marinades, sauces and raw (if you are game). The medium thick flesh makes it great to pickle. Grows to 40 cm high & yields dozens of chillies per plant. Originates from the mountains in Mexico. Not to WA. 30 seeds.
A booming perennial chilli that grows to 2m & produces a prodigious quantity of apple shaped hot fruit. Beautiful purple flowers that don’t cross with other chilli varieties. The thick fleshed chillis start green & ripen to red/orange, 4-7cm. A cold tolerant chilli variety, handling frost. Originating in the highlands of central and south America. Can live 10-15 years. Also known as Manzano chilli. Not to WA. 12 seeds.
A previous world record holder for the hottest chilli at 1.4 million Scoville Heat Units. A tall plant that likes a warm, sheltered position (in cooler areas grow in greenhouse or indoors). Produces a good yield of 5-8 cm pendant shaped chillies that taper to a sharp point (the scorpion’s tail). Extremely hot, so do not let kids pick fruit from the plant!! 15 seeds.