Scottish Fresh Chillies

In early April the young seedlings are transferred from their heated propagator and "potted up". They then go into a small heated polytunnel with a minimum temperature of 15ºC. In early May the young plants are about 8" high and are ready to be transplanted into the larger unheated polytunnels. Fruits begin to appear in June and harvesting starts in late July continuing right through to early December if it’s not too cold. The plants are then composted and the whole process starts again.

We grow a variety of chillies including; Ohnivec (Czech for for "the fiery one"), Jalapeño, Chinese Dragon Tongue and Red Basque.

New for 2022 are Padron (a Spanish chilli traditionally used in tapas dishes) and Aci Kil (a long slender Turkish cayenne chilli measuring about 1.5 x 22cm). We are also trialling 2 more unusual sweet peppers for the first time, Tequila and Corno de Toro.

Foragers chillies are cultivated the old-fashioned way directly in soil, and using natural growing methods to maximise chilli flavour. We don't use chemicals or pesticides preferring to encourage natural predators and companion planting to control aphids and other unwelcome pests.