Chilli Ornamental Choice Mixed - Seeds
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The chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without "pepper".
Common name: chilli pepper, bell pepper, paprika, cayenne, halapenos, chitlepin, Christmas pepper
Height: 0.5 to 1.0 metre
Difficulty level: Easy
Planting & Care
Plant into small pots or preferably into Jiffy coir (coconut husk) pellets. If you are using Jiffy pellets, soak them until they have swollen to size and put two seeds into each one, just below the surface. If you are planting into pots, fill one pot per seed type to about 2 cm below the rim, firm down the compost and soak thoroughly. be aware that chilli seedlings quickly exhaust the nutrients in the coir.
Place the seeds with a good space between them so that you do not harm the roots when you come to potting on and cover them with a fine layer of sieved compost and coir mix. Use separate pots or trays for each variety and don’t forget to label them or you will spend several frustrated months not knowing which plant is which.
Sunlight: Chilli plants like sunshine, the more sunlight the fruits receive the hotter they will grow
Soil: Chillies grow in a variety of soils. Like most plants they grow better in rich soils and produce more fruit, but they will grow in any reasonably fertile soil and don t need any special treatment. If you use plenty of mulch and compost in your garden the chillies will grow just fine.
Water: Keep your chilli plants well watered and mulched. But don t over water. The soil should be free draining. Chillies don t grow in swamps.
Temprature: Chilli seeds need 20°C to germinate, and it should be 30°C or more for the fruit to ripen. Night temperatures should not drop below 15°C.
Fertilizer: If your soil is poor, you ll have to fertilize your chillies. When fertilizing chillies keep in mind that, like their relatives and indeed most fruiting plants, chillies like potassium. Too much nitrogen will make them grow lots of soft leaves and no fruit.
Harvesting: Regular harvesting will encourage your plant to re-flower and produce new chillies so you can always pick and store a glut of fruits. When storing chillies it is best to pick them when the flesh is still firm and once picked whole chillies will keep well in the fridge for several weeks. If you do have a bit of a glut of chillies in mid summer, they can be made into a simple paste by blending with salt and oil in a food processor or alternatively fill a bottle of good quality olive oil with whole red chillies and in six months you will have your very own chilli oil. You can also freeze chillies in an air tight container or bag but once defrosted they will be soft and need to be used straight away so it is a good idea to freeze them in ‘portions’.
- Chilli plants should be fairly easy to care for.
- They need to be protected from frost and will do best in a sunny spot out of any cold winds or draughts.
- A South or East facing windowsill or sheltered patio is ideal Chilli plants should be kept in a small pot.
- They really don t like being over potted and will suffer from placing in to large a pot too quickly.
- Most of our chilli plants shouldn t need repotting in their first year, however if you are struggling to keep up with the watering or if your plants is 3 or more times the size of it s pot then you can re-pot.
- Just choose a pot that is only 2 or 3 cm bigger in diameter and use a good general purpose compost with some drainage.
- Chilli plants love sunshine, they originate in South America after all, the more sunlight your plant can get on fruit, the hotter the fruit will become.
- Chilli plants are greedy feeders and will benefit from feeding in the growing season.
- A tomato feed, baby bio or any other high nitrogen feed will keep the leaves nice and green and keep your plant fruiting longer.
- Apply in line with the manufacturers instructions every couple of weeks from July through to September.
- Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties.
Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives strong spicy pungent character.
- Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties.
It also found to reduce LDL cholesterol levels in obese individuals.
Fresh chilli peppers, red and green, are rich source of vitamin-C.
- 100 g fresh chillies provide about 143.
- 7 µg or about 240% of RDA.
Vitamin C is a potent water-soluble antioxidant.
- It is required for the collagen synthesis in the body.
- Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones.
- Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
They are also good in other antioxidants like vitamin A, and flavonoids like ß-carotene, a-carotene, lutein, zea-xanthin, and cryptoxanthin.
- These antioxidant substances in capsicum help to protect the body from injurious effects of free radicals generated during stress, diseases conditions.
Chillies contain a good amount of minerals like potassium, manganese, iron, and magnesium.
- Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
- Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Chillies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1).
- These vitamins are essential in the sense that body requires them from external sources to replenish.
- Chilli pepper pods, which are berries, are used fresh or dried.
- Chillies are dried to preserve them for long periods of time, which may also be done by pickling.
Dried chillies are often ground into powders, although many Mexican dishes including variations on chilles rellenos use the entire chilli.
- Dried whole chillies may be reconstituted before grinding to a paste.
- The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chillies such as poblano have a tough outer skin that does not break down on cooking.
- Chillies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath.
- When cooled, the skins will usually slip off easily.
http://plants4presents.co.uk/chilli.aspx http://www.tropicalpermaculture.com/growing-chillies.html http://www.thechilliking.com/growing/growing-chilli-peppers-guide/
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