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Chillies, Herbs & Apples
Chillies, Herbs & Apples

Scottish Fresh Chillies

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Grown and nurtured from seed

In Scotland chilli growing is an annual cycle which starts in February with seed planting. We source our chilli seeds from reputable UK suppliers.

  • Chillies in propagator 1
  • Chillies in propagator 2
  • Chillies in propagator 3
  • Potting up
  • Chillies in small heated polytunnel
  • Chillies in large polytunnel A
  • Chillies in large polytunnel B
  • Chillies on plant A
  • Chillies on plant B
  • Ripe chillies on plant
  • Harvested Palivec Chillies
  • Harvested Jalapeno Chillies
  • Harvested Ohnivec Chillies
  • Harvested 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 Palivec (Czech for the spicy one), Ohnivec (the fiery one), Jalapeño, Chinese Dragon Tongue and 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).

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.

Our chillies are the star ingredient in these tasty hand-made preserves... (and fresh chillies are sold in season)

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The McAlpine Partnership t/a Foragers Foods
Wester Balfunning Farm, Balfron Station, Glasgow, G63 0NF, Scotland, UK.
VAT No: GB 743 0624 54 |   07939 517685 | Email us


             

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