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Relaxed Farming Food: Chilli
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| Chillies are grown in abundance in hot countries. Here in Cornwall at 300m above sea level we manage to grow small plants which produce more than enough fruits to keep us going for four or five months!
The seeds are sown in pots and when two to three sets of leaves are showing the seedlings are transplanted into one of the polytunnel beds. Lots of well-rotted compost and regular watering is essential, and
four months after planting, the chillies are ready for harvesting (see photo below).
We can either harvest the chillies early or leave them until they are much bigger - whichever way they taste delicious chopped small and sprinkled in a salad, or added to a stew.
One chilli ready for harvesting, and lots more will be big enough to pick soon!
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Some chillies can be very hot to taste and even hotter to touch: when preparing by cutting and removing the seeds be careful to wash your hands thoroughly afterwards - touching your eyes or popping your fingers in your mouth will really burn as the oils from the chilli pack a punch! The heat of chillies is measured in 'Scoville Heat Units' (SHU)!
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