Hot and Spicy Collection
Two varieties of chilli and two spicy herbs in one collection.
Includes :
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Jalapeno Early (Mild/Medium)
A very popular variety which is easy to grow. Compact, decorative plant which will look great anywhere. The chillies are excellent fresh, frozen or dried.
*
Habanero Orange (Hot/Extreme)
Not for the faint hearted. One of the most popular extreme varieties. Small orange fruits which pack a good punch. Must be grown inside.
*
Coriander Cilantro (herb)
An indispensable herb for indian and mediterranean dishes with a highly fragant mild citrus aroma. It is best used to flavour meats, vegetables and fish.
*
Cumin (herb)
A low growing herb which can be used whole or ground. Cumin is the key ingredient in curry powder and adds that distinctive flavour in cooked chilli dishes.
Indoor Planting :
Sow seeds 5mm deep in pots or trays of moist compost, store in a warm place at approx
temperature of 24 degrees celsius (75f). Once germination starts the temperature can
be reduced to 18-21 degrees celicus (65-70f).
Do not exclude light as this helps the seeds germinate.
Only water when dry. Once all chance that frost has passed, the plants can be
transplanted into growing beds or tube.
Chillies like mild conditions, so best kept indoors or in a greenhouse/polytunnel. It can be
grown outside if kept away from frost and heavy rain ie in outdoor cloches.
The Habanero can take a while to germinate so be patient.
Use gloves when picking the fruits of the Habanero variety. Picking the pods also encourages more growth.
Feed regularly using a chilli or tomato feed. We use Chilli Focus and Nettle/Comfrey feeds.
Cumin Sow seeds 1.5cm deep direct into growing bed. Keep 5" between the rows. Harvest when the pods turn brown. Once the pods have dried, rub them to release the seeds.
Coriander - For all year round supply, sow indoors in pots. Pick leaves as required.
Chillies -
Sow Indoors - Jan - March
Sow Outdoors - March- April
Harvest - July / September
Avg Contents - 110 seeds
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