Growing Chillies

NickK · 14 Sep 2009 at 19:19

The Dorset Naga is a slow plant, it can take 5-6 months till first harvest supposedly. Mine are going to be nearer 9-10 months but that's due to my faffing. Yours look healthy, it's probably just the light and temps. They've got a good set of first leaves on so I'd expect them to grow well.

Have you tried feeding the bushy one some Chilli Focus or Tomato food?

randomshenans · 14 Sep 2009 at 19:51

Yea its been getting tomato feed for a while but only every few days max, but it did flower a fair amount, I just wasnt aware of the pollination thing so they mainly died lol first time and all that!!

*hunts for a tub to start the new seeds going in*

NickK · 14 Sep 2009 at 22:13

The plant will sprout more flowers but they're normally on new branches/stems.

utajoker · 16 Sep 2009 at 12:28

can someone tell me how to prevent green fly, they are driving me mad. ive got greenfly killer that i use but they just keep coming back, ive used it so much the spray has drive white on the leaves.

on a side note i just planted some naga seeds.

randomshenans · 16 Sep 2009 at 13:15

Need to do the above with my birds eyes and scotch bonnets. How "moist" do we need to keep it? Just moist or actually wet/standing water?

Muchos!

SkeeterUK · 16 Sep 2009 at 16:21

Its the same process as sprouting beansprouts etc. Just pop them in a jar, fill with water let it soak overnight and drain and just keep rinsing with water every morning and night for 5 days.

I presume that would work?

randomshenans · 16 Sep 2009 at 18:13

We'll soon see, they've just gone in the cotton wool.

Might try some straight in soil like the others and see if I get anywhere. I have a fair collection of different seeds to try.

garylouden · 19 Sep 2009 at 14:22

When will my chillies be ready for picking?

the larges of them is about 3 inches long but nothing seems to be going red.

NickK · 19 Sep 2009 at 21:35

garylouden said:
the larges of them is about 3 inches long but nothing seems to be going red.

They will! Sometimes they can go red overnight. Well that's how it seems.

garylouden · 19 Sep 2009 at 21:54

NickK said:
They will! Sometimes they can go red overnight. Well that's how it seems.

Cool, thanks.

does my plant look healthy? what are the little purple areas at the "Y" areas of the stock? is that normal?

NickK · 19 Sep 2009 at 22:28

garylouden said:
Cool, thanks.

does my plant look healthy? what are the little purple areas at the "Y" areas of the stock? is that normal?

They look fine. Yup that's normal an varies a little between plants and species.

Deluxe1 · 20 Sep 2009 at 16:35

Just picked quite a few of my nagas:

NickK · 21 Sep 2009 at 08:41

Deluxe1 said:
Just picked quite a few of my nagas:

*Obscene chilli pron*

Fantastic amount! Begs the obvious question - what are they going in?

I'm thinking of drying mine and grinding to powder so I have a good supply of chilli kick over winter.

Deluxe1 · 21 Sep 2009 at 08:47

A few will be frozen,some will go to friends and family but most will be dried and then ground down into powder which will last ages.

Siliconslave · 21 Sep 2009 at 10:52

has anyone done chili oil infusions with the fruits of their labors? I'm thinking of doing some as Christmas gift but I'm a little worried about all this talk of botulism!

the other alternative is chili vodka... do you put them in dried or fresh, with or without seeds?

randomshenans · 21 Sep 2009 at 13:25

Came back after a weekend out to find one of my nagas has upped it's game and loads of fresh growth (well what seems like loads for a naga!) so will get pics up of updates. It's the little things that keep you going!!

I was thinking of doing stuff like making chilli oil and pickles when mine are done, for doing the vodka I wouldn't put the seeds in as it would come out when drinking, but thats just my preference. Think you could get a nice fruity chilli taste with just the fruit itself.

NickK · 21 Sep 2009 at 14:01

As siliconslave has stated - you have to be careful with chilli oil. Not only to ensure no botulism occurs but also that the bottle can withstand the heat of the oil.

From my understanding:
a) the chilli needs to be dried completely
b) boiled in vinegar to increase the pH
c) boil the oil, place the drained chilli the bottle and then pour in the boiling oil. Obviously hot oil + damp chilli = spitting frenzy so protect everything and put a metal dish under the bottle to catch overflow/shattering glass.

I made some oil a while back and it's been in the fridge unopened - I may have to brave the potential botulism poisoning and give it a go!

Marakith · 21 Sep 2009 at 16:21

This year I planted Peach Habaneros, Dorset Naga and Scotch Bonnet.

I also have Jalapenos from last year after leaving the plant in the garden over winter. I'm surprised it lasted through the snow, but it's made a great recovery!

They were growing in the attic but I had to put them outside to get pollinated and I'm gradually bringing them back in. The habs have started turning peach and I'm looking forward to cooking up a mega chilli with them. They have a lovely smokey flavour.

NickK · 23 Sep 2009 at 19:08

Well the Nagas are turning dark green.. I think they're into the home stretch, given a three weeks and I think they'll be red

Deluxe1 · 23 Sep 2009 at 20:22

I had a little accident yesterday oven drying some of my nagas...

I only intended on having the oven on high for 2 mins but i got sidetracked and after 10 mins i smelt burning and it was my precious nagas!

After opening the oven they were black and smoking then the whole house was toxic with the chilli fumes,had to keep all the doors and windows open to let it out.