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Wilting Chili Plants

When chili pepper plants wilt, you should pay attention as something is wrong!
Sometimes, chilli peppers wilt because they’re baking in the hot, hot sun. Another cause of wilting chili plants is the amount of water you are providing them, this can range from too little or too much moisture.wilted chili plant

Why do Chili Plants Wilt?

When we get thirsty, our bodies are letting us know that we need more water. It is a feeling we have. Part of the reason for this is that we have a skeleton structure that keeps us standing straight. Green leafy plants don’t have a similar structure, they use water pressure to keep them standing upright. You can think of the plant leaf as being similar to a garden hose. With the water turned off, the hose is limp–its wilted. When we turn the water on, the water pressure inside the hose increases and the hose becomes stiff. The stiff hose no longer looks wilted. Plants work exactly the same way. In order for a plant to maintain its normal shape, it needs a certain amount of water pressure inside the leaves.

Water pressure is maintained in the leaves by the roots which are absorbing water from the soil and pumping it up into the leaves. Leaves naturally loose water, especially during photosynthesis. Water is constantly flowing from the roots to the leaves. If roots can’t get enough water, they can’t maintain the correct water pressure in the plant and the leaves drop or wilt.

If the plant is overwatered, fungal wilt is probably to blame. Spotted wilted pepper plants, leaves that are dotted with brown or black spots, yellow marking on the leaves or stem are sigs of fungal wilt.

Damaged Roots During Transplanting

When you move a plant, it will damage some of its precious roots. It is quite normal for such a plant to show wilting right after being moved.
It is quite common for people to water far too much after transplanting chilis in order to try and fix the problem. Too much water does not help the problem. One solution is to move chili plants in spring and fall when the temperatures are lower and plants are not requiring full energy. At these times of the year, water evaporation from leaves is less and you get less wilting.
If you do move a plant in summer, it will wilt much less if it is covered for a week or two so that it receives less sunlight.

 

How to fix wilting Chili Plants?

Take a careful look at the environment and the soil for clues.
If the weather is hot and the soil is dry, considering covering the chili plant or moving it to an alternate location. Water the soil twice daily ensuring that the soil is moistened and water doesn’t pool. If the soil is already moist watering can make things worse. Do not overwater and considering watering the plant less. Ensure the soil is well-draining.

Prevention is the best cure to avoid wilting chilis.  Take precautions to ensure that the disease doesn’t spread or reappear if its fungal wilts from overwater these are soil-borne and can live in the soil for many years. it will take time before planting in the old location is safe again. Choose a new garden location and keep it free of fungus by increasing drainage and only watering when the top 2 inches of soil feel dry to the touch.

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How to Make Mulch for Chilies

Mulching is usually an easy and simple process that prevents weed growth. Healthy chili gardens always preserve more water during hot days and also have less weed among plants. Except in a garden, mulch can be used for flower protection as well. You can find out how to make mulch easily in the text below.

There are two types of mulch. The first is organic, and the second one is non-organic. For organic chili mulching, you can use straw, grass, chopped leaves, compost, sawdust, wood shavings, paper, scalloped wood, and pine needles.

Non-organic chili mulch materials are black plastic, stones, gravel, and geo-textile. However, this text clearly explains how to make organic mulch, while non-organic mulching is left for a new one.

With organic mulch, it is important to cover the weed that already exists in your garden, and the cover layer should be thick enough. Remember these two basic rules and always follow them. That way, the weed regeneration is prevented, and your garden is safe.

The layer should be from ten to fifteen centimeters thick, while in parts with insufficient sun rays, it should be from five to eight centimeters thick. The structure of mulch can be different, so you can use various materials to make it.

Stores sell corn shavings and wood as a decoration and you can buy them there. Still, it is the best to use your own corn shavings that you made for yourself. Also, if you know someone who has made it, you may borrow a few packs from him.

Fallen leaves can be found almost everywhere especially during autumn. You can ditch these leaves to make free but quality mulch. The fallen leaves can be minced up with a lawnmower that has a grass catcher in the back.

This mulch is ideal for chilies, but it is not suitable for one-year plants because it takes too much time to decompose and may interfere with your cultivation.

The grass is another organic material that can be used for making chilli mulch. It is particularly good for peppers because it contains a large amount of nitrogen.

Pine needles are also useful material for mulch making. Water can easily pass through them, and they gradually break down.

Compost is good material for mulching too. It will enrich the soil, preserve water, and the plants will get a larger amount of minerals from it. Use a thin layer of compost while mulching and put a thin layer of leaves over it. This way, you will achieve the maximum.

Straw is giving the best results in comparison with other organic materials. It keeps moisture, decomposes quickly, and stops weed growth. So you should definitely consider it. However, keep it away from the chili plants because it may attract snails.

 

 

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Merry Christmas from Growing Chillies

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Merry Christmas from Growing Chillies !!

Check out our links for great growing chili gift ideas

 

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Naga Viper One of the Hottest Chili Peppers in the World

The Naga Viper is considered as one of the hottest chili peppers out there. In fact, it takes the fifth place on the scale, according to an official Scoville measurement. Eating this chili pepper is quite demanding and can be a real challenge for the big majority of consumers. Those who have tried this hot pepper described that experience as extremely unpleasant. They say their tears leaked down the face, while their hands and body trembled. They felt the strong heat in their bodies that lasted quite long. It affected all their senses, so they seemed totally shocked.

Clearly, this hot chili is not for kids, and all potential consumers have to be very careful. It is a hundred times hotter than some regular hot chili pepper, so that makes a real difference. The Naga Viper came from the United Kingdom, where it was created by chili pepper farmer Gerald Fowler. He worked for the Chili Pepper Company in Cark and made the Naga Viper in cooperation with them.

It is regarded as an unstable hybrid pepper, produced from the Bhut Jolokia, the Trinidad Scorpion, and the Naga Morich. The parent chili peppers are also very hot, so it inherited that characteristic from them. Because of the hybrid nature, producing is typically unstable, and there is no guarantee of the success. In fact, The Naga Viper is very rear pepper, and you cannot find it everywhere.

However, it does have a quite characteristic look with a light, red or green color and irregular oval shape. The pepper is 3 to 5 centimeters long while the plant is 90 to 150 centimeters tall. The time of germination is from two to three weeks, and the period of maturation is approximately 90 days.

The creator of this pepper, Gerald Fowler once said, “This is painful to eat.” The tongue starts feeling numb and tingles while the throat begins to burn during swallowing. The strong heat can last for more than one hour, and for that time, it is very hard to speak with anyone. However, the chili also stimulates endorphin rush, so you can feel great at the same time. If you are brave enough and want to try one of these, then you might buy its seeds below.

 

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Caring for Sick Chili Plants

Pepper plants are usually a quite resistant, and they only require a minimal care. That is one of the reasons why many people love to have them in a garden. However, they are not fully immune to different infections, and there are some types of plant diseases that can harm them. Peppers need to have appropriate conditions for growing. It is the first requirement for their successful development. Like other plants, they cannot grow without water and Sun. Regardless of their health conditions, they have to be properly exposed to these elements. If they do not receive enough water or Sun, they would be weaker and therefore more susceptible to various illnesses.

Also, if chilies receive too much water on a daily basis, some disease may occur as an outcome. For example, excessive watering can attract Aphids, which are a real nightmare for chili plants. They are hard to spot at the beginning, and when you finally notice them, it is usually too late, and your garden is already partially or totally destroyed.

Also, poor pollination can be dangerous for peppers, and like misuse of water, it may cause different problems and attract various plant diseases. Some of these are Thrips, Viruses, and Spider Mites. Chemical injury can harm chilies too. It often attracts various illnesses, such as Powdery Mildew, Cercospora Leaf Spot, and Viruses among others. Temperature is also very important for pepper developing. Chilies may have a slow growth if it is too low. They may also fail to ripen because of the same reason. If you notice any of these symptoms, you would know what a potential cause is.

Eliminating the source will eventually cure your sick chilies. Always follow the basic rules to prevent any of these problems. Protect your pepper plants as good as you can. Use enough water and light. Adjust temperature. Expose your plants to sun rays. Use good soil and enough pollination. Avoid chemical injuries at all cost. It is all in your hands. If you create good conditions for your chilies, their illness will pass, and you will have no problems anymore.

 

 

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Easiest Chillies to Grow Indoors

(1)Daemon Red chili or Thai Chili is very suitable for growing indoors. These peppers are quite small, approximately five to six centimeters long. They are usually red and thin. You can grow them at your home, greenhouse or anywhere else inside. The time of maturity is four to five months. After that, they can be served together with a meal. Daemon Red peppers are very hot but delicious chilies. Consumers have an interesting and pleasant experience while eating them.

(2)The Bhut Jolokia is an extremely hot pepper that grows very well indoors. This chili is great for those who love dangerous pepper varieties. It is definitely one of the hottest chilis in the world, so the consumers should be highly careful while eating it. The Bhut Jolokia originates from Assam in Northeast India and can be found in different shapes, sizes, and colors. Furthermore, this pepper is even used by the Indian army, and it is an interesting fact worth mentioning. The Indian Ministry of Defense replaced controversial pellet bullets with pepper grenades. And the Bhut Jolokia is the main component. We have previously posted guides on how to grow the Bhut Jolokia, to read click here.

(3)The Inferno chili is a moderately hot pepper, and it is not as dangerous as these chilies above. Its country of origin is Hungary, and because of that the Inferno is also called “Hungarian Hot Wax.” The pods can be yellow, light green, orange and red. Home breeding is an ideal condition for the variety, however, it should be totally exposed to Sun. The Inferno has a quite usual look with a normal shape and an average size.

The best place for growth is definitely somewhere near a window because they need a daylight and Sun rays. You can even make a small plant on the balcony, and the peppers will grow during summer. To start, you will need the seeds. Fortunately, you can BUY CHILLI SEEDS HERE and the price is pretty affordable. After that, you should also prepare potting soil, water, and a seed tray. If you do not have them, both can be bought online or in a specialized shop.

Their prices vary, so pay attention while buying. When you have all this, the seeds are ready to be planted. Firstly, put potting soil into the seed tray, and then place the seeds an inch down into the soil. Now, they are ready to be watered, so you should do that. Pay attention to your chili plants, watch them every day, and repeat watering when the soil becomes dry.

 

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Serrano Chili and How to Grow Serrano Chili

Serrano chili peppers, also known as Capsicum annuum longum, was originally grown in the mountains of Mexico. The name serrano, is derived from the term sierras which refers to the mountains in that region. Serrano chili pepper is several times hotter than the Japapeno pepper, scoring a Scoville Scale rating in between 10,000 – 25,000. Because of the spicy taste it gives, it is often used in hot dishes like Pico de Gallo. The serrano pepper size is about 1-2 inches and they come in dark green and red colours.

 

The first step is to let the serrano chili pepper seeds sprout and it is done by sowing the seeds ¼ inch deep in a seedling tray. It needs some warmth and sunshine in order to germinate properly. Since you have to put it indoor, you can place a heat mat under the tray and put the tray near a window with lots of sun exposure. Artificial lighting is a good substitute if not enough sun is entering through the window.

 

After 2 – 3 weeks, you can transplant the young plant into the garden. There should be a distance of about 12 – 48 inches apart each young plant. Each row should be at least 24 – 36 inches apart. Peppers like warm temperature so you should plant them in places that get lots of sun. The area of the garden where you plant the peppers should have a fertile soil with a PH between 6.2 – 7. The soil must be well drained otherwise it will cause disease like leaf spot.

 

If you want it to yield heavy fruit, your soil must be rich in potassium, calcium, and phosphorus. In addition, you must regularly water the plant and make sure the soil is moist all the time. If your soil don’t have enough nutrients, you can put 3 – 5 inches of compost above the soil. Organic fertilizer is best used to fertilize the plant.

 

When growing them early in spring, you can use a row cover to keep them warm and protect them from the cold. If a surprise spring frost is in the forecast, it is advised that you use a frost blanket to cover and protect the young plants. The plant tend to do poorly and the leaves may turn yellowish when the temperature falls below 55º F or 12º C.

 

The chili is ready for harvesting in 2.5 months starting from the day you transplant them. It will yield a lot of small waxy green fruits in 60 days. After 80 – 100 days, the green peppers will be big and ripe in red, yellow or orange color. When harvesting, you simply use a pruning shear or sharp knife to nip off the chili pepper. The fruit can last longer if you keep the stem attached. After harvesting the peppers, you can keep them in a air tight plastic bag or plastic container in the refrigerator.

 

 


 

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Banana Peppers and How to Grow

Banana pepper is a yellow pepper with waxy skin from the chili pepper family. It is thus named because its color and shape looks like the tropical fruit banana. Most of the time, the fruits it yield are deep yellow color when fully mature but they can also be red or orange color sometimes.

There are many varieties of banana peppers including mild and hot varieties. Mild banana pepper varieties can be harvested faster than the hot banana pepper varieties. Regardless of whether it has a mild or hot flavor, it tastes delicious when used in salad, sandwiches or other recipes.

You can germinate banana pepper plants indoor during the spring or summer when the temperature is warm. The young plant is ready for transplant when it has outgrown the seedling tray. It should be spaced about 18cm – 24 cm apart and each row should be about 24 cm apart.

The temperature should be above 60 degree Fahrenheit when you transplant them. It should be transplanted to an area of your garden that is not exposed to too much wind and receives full sun. In order for it to grow healthily, it needs a minimum of 6 hours of sunshine daily.

If your soil is not fertile, you can mix in compost and manure fertilizer to increase the nutrients. Nitrogen fertilizer should not be used as it only cause more leaves to grow without the increase yielding of fruits. If your soil lack of magnesium, you can spray some Epsom salt on it. It is encouraged to use mulch to reduce weeds and maintain the soil moisture level.

The banana pepper plant will become thirsty quickly so you must regularly water it. When watering, just water enough to keep the soil slightly moist. Lack of watering can cause the fruit to taste bitter. Heavy watering can cause the soil to become waterlogged which can eventually destroy the roots. Watering the plant is during the evening can prevent diseases.

If the plant grows too tall and become lanky, you can set up a trellis or wooden sticks to provide support for it. Peppers do best when the temperature is around 60 degrees Fahrenheit. If the temperature reaches beyond 90 degree Fahrenheit, the blossoms can wither away. To protect your plant from the scorching sun, you can set up a shelter to provide some shade.

You can harvest the banana peppers when they reach full size and the skin is thick and firm. As soon as they become yellow color, you can harvest them. You can also wait for it to turn red or orange color to harvest them. When harvesting, use a pair of scissor to nip it off rather than pulling it off the plant with hand. Banana peppers is best used to make pickles when they you are not able to use them within a week.

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Anaheim Chili Peppers and How to Grow

 

Anaheim chili peppers, also known as New Mexican chile, was first grown in Hatch Valley in New Mexico, California. It is a mild type of chili pepper that scores in between 500 – 2,500 in the Scoville heat rating. The thick walled pepper can add both sweet and spicy taste to your dishes. It is a tradition for the New

Mexicans to string together dried anaheim peppers to make chili ornaments.

Growing Anaheim pepper starts with sowing the seeds indoor in a seedling tray with shallow potting medium. Each seed is to be sown ¼ inch deep in the potting medium. To create an ideal condition, you can place the tray near the window where there is some sunlight and use a heat mat to keep it warm.

After 2 – 3 weeks, you can transplant the pepper plant to a sunny area in the garden. During transplanting, the soil temperature must be above 55 degree Fahrenheit and the day time temperature must be above 65 degree Fahrenheit. Anaheim pepper requires light and well drained soil. If your soil is heavy like clay soil, you can add compost or sand to make it lighter. Compost can also be added to fertilize the soil.

Prior to transplanting, you can perform a soil test to check the soil pH. The ideal soil pH for growing Anaheim pepper is in between 5.5 – 7. If the soil has low pH, you can raise it by adding limestone. Adding sulfur can reduce the pH of the soil. If you live in a cool region, it is recommended that you use black plastic to mulch the soil so as to keep the young plants warm. Mulching also helps to prevent weeds from growing.

The seed should be planted in rows that are at least 1 feet apart and each seed should be spaced at least 2 feet apart. If you are growing in a raised bed, the seeds should be planted about 14 inches apart. It is important to water the plant consistently. You must take care not to water it too much as it can cause the plant and fruit to rot.

Healthy Anaheim pepper plant can reach up to 18 – 24 inches tall. You must wait for at least 74 – 80 days to harvest the fruits. When the first fruit appear, you can fertilizer it with a 5-10-10 fertilizer. As a rule of thumb, you should avoid using too much nitrogen as it can reduce the fruit growth.

Each pepper can grow up to 7.5 inches long. When unripe, it is light green in color but it will turn into deep red color when fully mature. It will be laden with heavy fruit in the summer if the temperature at night is not higher than 90 degrees.

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Red Chilli Pepper Hummus and Recipe

Red pepper hummus chili is a healthy snack that can effectively fill your hunger cravings in between your meals. Making your own red pepper hummus is the healthiest option as store bought versions are often salty and have a lot of additives. Not only is it healthier to make your own hummus but it is also cheaper and you can make more for your family. It is incredibly easy to make your own red chili pepper hummus.

The main ingredients used in making this recipe are roasted red peppers, chickpeas, and jalapeno pepper. All these ingredients are rich in antioxidants and vitamin C. Chickpeas is beneficial for your health in many ways. Scientific research has proven that it can reduce cholesterol level and colon cancer risk. Hummus is a rich source of fiber and eating it regularly can improve your digestive system. Fiber rich food can also help to control the blood sugar level.

Ingredients
2 medium red pepper (cut into strips)
1 large jalapeno pepper (deseeded and chopped to small pieces)
2 ½ cup chickpeas (soaked overnight)
½ tsp cumin
3 tsp paprika
3 tsp red pepper flakes
juice of 1 lemon
2 tbsp olive oil
½ tsp sea salt

Instructions
1. The first step is to roast the red pepper in the oven. You must first cut the red peppers into medium strips and then put them on a baking tray. The seeds and majority of the white pith should be removed prior to baking. Bake at 450 degree celsius for about 10 minutes until the edges are slightly brown in color.
2. While it is baking, you can add the jalapeno pepper, chickpeas, lemon juice, tahini, and cumin in a food processor. When the red bell pepper is baked, take it out and wrap it with a sheet of aluminum foil. You can place it under the cover to cool for at least 30 minutes. When it is cooled down, you can easily peel the skin.
3. After peeling the pepper, chop it into small pieces and add it into the food processor. At this point, you can add the 2 tbsp olive oil. You can add more olive oil to obtain a smoother texture. Pulse for 1 minute and then stop to add 1 tbsp water. If you want the hummus to be thinner, you can pulse for longer time and add more water.
4. The hummus is now ready to serve. There are many ways to garnish the hummus. Some people like to sprinkle red diced peppers or red pepper flakes on top. You can garnish with fresh herbs like parsley sprigs. You can eat it directly with a spoon. It is best served with crackers, vegetable sticks, or pita bread. If you want to save for tomorrow, make sure you keep it in an airtight container in a refrigerator.

 

 

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