Chili has so far proved to be quite easy to grow. The three plants grow so it crackles in the sunshine on my balcony. The recipe seems to be decent with water as well as sun and heat. I am a little worried about the heat, however, as the balcony is glazed and gets very hot as soon as the sun looks ahead. Not least now in the summer with higher general temperature outdoors.
I am a happy amateur grower and this is the first time I grow chili. I have planted two different varieties from Nelson Garden. One is called “Chocolate Scotch Bonnet” and should have the strength of a habanero according to the Scoville scale. The second type of chili is called “Trinidad Scorpion” and has a strength of 1,500,000 Scoville degrees. In other words, quite hot.
Even ordinary habanero has a noticeable heat. Maybe I took water over my head with Trinidad Scorpion? It is important to find a good dish where the strength comes to play. If you have tips on where hot chili fits well, feel free to tip with a comment. I need all the tips I can get.
According to instructions, the chili is harvested sometime between July and September. So far, I do not see any fruit on the plants. They certainly creep in and then grow at breakneck speed once they emerge.
If this goes well, I will definitely be eager to continue growing chili and maybe more different varieties. The fact that there are so many levels of strength makes it fun to have a few different varieties and strength to choose from. Right now I do not really know how to store them best after harvest. Guess putting them in the freezer or drying them should work. Will probably read a little more about this when it is time to harvest this autumn.