Description
Chilli Cayenne (Capsicum annuum)Sow Indoors: January- April.Sow Outdoors: N/A.Row Width: N/A.Harvest: July onwards.Chilli Cayenne (Capsicum annuum): One of the best known varieties of chilli, the ‘Cayenne’ is moderately hot, sitting just above the Jalapeno in terms of spice. The chilies are generally long, skinny and vivid red with a curved tip. Can be eaten when red, green, fresh, or dried. Excellent for adding a kick of spice to many dishes.A favourite hot chilli, green maturing to bright red. Ideal for cooking with and easy to grow.Indoor Planting: Sow seeds 5mm deep in pots or trays of moist compost, store in a warm place at an approx. temperature of 18-21-°c (65-70-°f), do not exclude light as this helps the seeds germinate. Ensure that the compost is moist at all times. Once all chance of frost has passed the plants can be transplanted into growing beds or patio tubs outside, harden off first. It would also be useful to cover with cloches for extra protection. Chillies do best in very mild conditions, therefore, it would be better to keep them in a greenhouse or indoors. Pick fruits to encourage more to grow. Feed regularly with a tomato liquid fertliser.
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