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Product Description
Chilli Hungarian Hot Wax is one of the best quick-producing chillies for our cool climate. The fruits are long and pointed, starting green - mild, to yellow - medium and ripening to red and crimson - hot. If I have people to supper, I stuff them with cream cheese, thyme and pine nuts and then griddle them for eating with your first glass of wine (see p319 Garden Cookbook). They are also fantastic sliced into any salad.
- Mild to Medium
- EASY
- Sow: Feb/March
- Seeds: 35
Sowing: Sow indoor early spring in modules. These need a long growing season. Pot on and plant out when the frosts are over and the plants are about 10cm high and the first flowers appear. Half-hardy plants, best grown at warm temperatures. They flourish in a sunny, sheltered position on a south facing wall, in fertile, well-drained soil. Or grow in a green-house, in pots or in the ground. If planting outside, leave cloche in place for 2 weeks after planting to allow plants to settle in. Final Thinning/Planting Distance: 45cm apart Harvesting: 3-4 months from sowing. July - October. Production:3-4 months.
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