It’s feels a bit cliché, but for all the right reasons; in 2026 I’m going to start growing chillies, following an amazing crop of Scotch Bonnets from my patio this year. This perennial (infact) with a good number of chilli’s still hanging, is now sitting on my kitchen windowsill, well away from frost as it will not survive the winter otherwise. It’s looking a little pasty but I’m hoping it will restore well enough through the winter to continue providing the chillis next year. Apparently they can do even better in their second year and it makes sense.
So to get my latest addition to the ‘over-wintering indoor house-plants’ back to tip-top health, apparently I need to cut it back to a ‘y’ frame – i.e. prune it hard, so that its energy is saved and doesn’t go into the leaves at this point, add very little water and zero fertiliser. So essentially I’m going to let it sleep, or do its own version of the chilli yoga nidra.
If anyone has any tips or recommendations for growing chillies or simply wish to share their favourite variety let me know.
I definitely recommend scotch bonnet. Here’s why…
Scotch Bonnet
Heat: Hot. But doesn’t seem overly so…
Flavour: Tropical — mango, pineapple, papaya. Slightly earthy or smoky undertones, especially when cooked.
Aromatic: Very fragrant when raw, with a sharp, bright aroma that complements their fruitiness.
Why it’s great: One of the most complex, fruity chillies in the world.
Two other varieties I’d also like to try next year… but it’s sourcing the seeds first…
Aji Amarillo
- Heat: Medium
- Flavour: Bright, fruity, almost apricot-like
- Why it’s great: Adds colour, sweetness and warmth without overwhelming heat. Stunning in sauces.
Fatalii
- Heat: Hot 🔥
- Flavour: Sharp citrus — like lemon and lime with fire (wow!)
- Why it’s great: Amazing in chutneys, marinades and hot sauces; very clean, bright flavour.
Oh, and soaking seeds in a weak chamomile tea apparently helps germination rates and prevent mold.
I’ll post back on this next year!
Garden Regeneration 