Chilli pepper: Habanero (red/yellow mix)

Intense! Hot! This is a spicy hot chilli – a must-have in a garden where hot is appreciated in the kitchen. It’s hottest when harvested red, but can be eaten any time from when it reaches a good size, and is green. 

Chillis are long-season crops so the earlier you sow the better. That’s not to say that late season plants can’t over winter and produce a second year running, if pruned judiciously and protected in frost areas. Plant in well-composted soil and stake if necessary as they grow (to support the fruit-bearing branches and in case of wind).

Just bear in mind that the Scoville scale rates these as between 100,000 and 350,000 units. So don’t leave them lying around for unsuspecting guests or children. 

Did you know? Well, if you’ve read this far you probably did know that chillis are good for you … and you want some, now! That feel-good sensation after eating something hot isn’t just a figment of your imagination as your body reacts by releasing endorphins into your bloodstream. So you’ll feel the pain but in a good way. Ask any chilli head.

Did you know? Well, if you’ve read this far you probably did know that chillis are good for you … and you want some, now! That feel-good sensation after eating something hot isn’t just a figment of your imagination as your body reacts by releasing endorphins into your bloodstream. So you’ll feel the pain but in a good way. Ask any chilli head.