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It was a good year for chilli peppers in 2018: the long, hot summer provided many gardeners with bumper crops. KG editor Steve Ott offers some top tips for rich pickings, whatever the weather


Growing chilli peppers has become really popular in recent years, even among non-gardeners. Of course, part of the appeal, for chilli-heads at least, has always been to see just how hot you can take your chillies. As a consequence, varieties are constantly being bred to make the tears roll down the cheeks of even the most hardened of chilli eaters. Those of us with less extreme tastes are appreciating that this colourful crop doesn’t always have to blow your head off to qualify as a proper chilli pepper. There are more subtle and milder flavours to be had. These can be more enjoyable in everyday cooking and also leave you with your taste buds intact for eating dessert. But whatever your preference the ‘rules’ for growing them are very similar and also apply to their cousins the sweet peppers.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: ON THE VEG PATCH This month Joyce Russell takes over our jobs on the plot feature. Joyce is busy tending to leeks, preparing bean trenches, sorting seeds and lifting celeriac IN THE GREENHOUSE KG regular Martin Fish moves into the greenhouse and polytunnel from this issue and is having a winter clean up, preparing the soil for spring crops and pruning grapes THE CULTIVATED PLOT In the first part of his new series, Graham Strong gets his new plot into shape for spring sowings MEET THE BLOGGERS This month we meet Hayley Moisley, a young blogger with a bright future in the world of allotment gardening