General Description/History

Potted chilli plants are available in a number of types, but the most common are varieties of Capsicum annuum and yes, they can be eaten. Taste will range from sweet to very hot, depending on variety, but sweet varieties are most commonly available. Plants are small, up to 15cm high with many light green lance-shaped leaves. There should be many chillies per plant, and they are most commonly small and elongated, red or green in colour. Some varieties have yellow or orange chillies. Chillies will last on the plant for months, and should drop off as they age. The plants themselves can last for a few years in the pot.

What to look for

• Plants with many fresh, plump chillies;
• Unmarked, green leaves.

Flower Care

1. Place in dappled shade or full sun.
2. Water 2 to 3 times a week during hot weather.
3. Cut back after fruiting – cut about a third off each branch.
4. Regular feeding with a liquid fertiliser will ensure fruiting will continue.

Botanical Name: Capsicum sp., usually C. annuum, C. chinense

Common Names: Chilli

Stem Length: Up to 15cm

Country of Origin: South, Central and North America

Available Colours: Red, Yellow, Magenta

Season: Summer,Autumn,Winter,Spring

Availability: January,February,March,April,May,June,July,August,September,October,November,Decemeber