Growing both sweet and chilli peppers at home has increased in popularity over recent years.
Both are grown in a similar way to tomatoes; chillies are easier to grow.
They can be grown in pots on a sunny, warm patio, but will produce an even better crop when grown in a greenhouse or frame.
Sow at 18-21C (65-70F) in pots of good compost in a propagator or on a warm windowsill. Transplant into 7.5-9cm (3-3.5in) pots when two true leaves have formed.
Greenhouse cultivation: sow from mid-February to early April.
Outdoor cultivation: sow in late March.
Young plants are available from garden centres in spring and are a good bet where you can't maintain the right conditions for germination and growing on.
Transfer plants to 23-25cm (9-10in) pots of good compost in late April (heated greenhouse), mid-May (unheated greenhouse) or late May if growing outside. Plants can also be grown in growing-bags but will need to be carefully watered and looked after.
Alternatively, plant 45cm (18in) apart if growing in the soil. Warm outdoor soils with polythene or cloches two weeks before planting out at the end of May/early June and keep young plants covered for a further two weeks.
Pinch out the growing tips of chillies when they are about 20cm (8in) tall to encourage bushiness; sideshoots can be further pinched back if lots of smaller fruit is needed. This can also be carried out on sweet peppers but it will lead to late cropping.
Stake and tie in plants as they grow.
Water regularly and feed with a high potash liquid fertiliser once the first fruit has set.
Mist the foliage regularly with tepid water to discourage red spider mite and to help flower set and subsequently cropping.
Pick the fruit as required when it is green, swollen and glossy.
Alternatively, keep the fruit on the plant to turn red; this may reduce the overall cropping potential of the plant.
