Wednesday, October 03, 2012

Chilli Harvest

I picked about a third of our chilli harvest today. (All taken from three plants of the variety Cheyenne.) The chillies are green to begin with and ripen to orange.

We bought three small plants from Tescos earlier in the year and potted them on into larger pots. Since then they have been regularly watered, and fed with a tomato feed once a week.

The chillies have a medium heat and we have eaten them fresh from the plant in soup, vegetarian chilli, vegetable curries and gaucamole. Very tasty!


I decided to pick a bowlful to dry in the kitchen. The chillies are threaded onto thick thread using a needle passing through the thick part of the stem. They can then be suspended from a drawing pin or strung like fairy lights along a high part of the room to dry. Once dry, they can be crumbled into a jar or left whole and stored in an air-tight container.

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