Chilli hanging basket is a great way to grow your own food in limited space
Eye-catching chilli varieties such as ‘Prairie Fire’ or ‘Thai Mound’ are small and compact enough for growing in containers and will grow quite happily in hanging baskets – perfect if you are running out of room. Grow them together with spring onions and coriander and you’ve got all the delicious ingredients for a fresh salsa in one go!
Growing at eye level makes a real statement, plus they’re at a handy height for picking. And don’t think that these small chillies can’t pack a punch – they really make up for size when it comes to flavour and just one plant will keep you in spicy chillies all summer long.
You will need:
• Large hanging basket
• Coir or sisal liner
• Circle of plastic cut from an old compost bag
• Potting compost
• Compact chilli such as ‘Prairie Fire’ or ‘Thai Mound’
• Spring onion ‘White Lisbon’ seeds
• Coriander seeds
Planting the basket
1 Sit the basket in a pot to keep it steady and place the liner inside, making sure it is flush with the edges. Line the bottom with the plastic and fill it two-thirds full with compost.
2 Plant the chilli in the centre of the basket at the same depth it was in its pot and fill in with compost, firming as you go – leave a gap between the top of the basket and the compost to make watering easier.
3 Water the compost. Around the edge of the basket, make alternate sowings of coriander and spring onions and cover with a thin topping of soil.
4 Thin out the seedlings once they are big enough to handle to give them room to grow, and keep watering the basket.
5 As soon as flowers start to appear on the chilli, give your plant a feed with liquid tomato fertiliser every couple of weeks. Water regularly so the compost stays moist.
6 Start picking as soon as your crops are ready and remember that the more chillies you pick, the more you will get.
Get more tips on growing chillies and all the information you need to start your own garden. Get in touch with Vandana at 9535025938 or send in a mail at [email protected]
Credits: The Telegraph