As the plant grows and develops it will need transferring into a larger pot (as per label) to ensure the roots have plenty of room to grow. When planting in its new pot or outdoors, ensure that the point at which the graft was made (where there is a ‘bump’ on the stem) is above the compost/soil as otherwise the variety will root itself, spoiling the advantage of growing on a super-strong rootstock.
Once your plant reaches around 40cm in height, you can transfer it to its final growing place; a greenhouse or a nice sunny position either in a pot on your patio or a space directly in your garden. Be careful to only leave your plant outside once any danger of frost has passed.
As your plant develops the leaves will act as ‘solar panels’, soaking up the daylight and creating lots of sugary loveliness and healthy minerals which will eventually end up in your peppers and chillies. Each leaf should have plenty of room to bask in the sun and should be supported off the ground.
If a leaf is in shade it will produce less plant sugars and stay slightly damp, which means it will be more susceptible to disease and produce less and smaller fruit. As the plants begin to fruit, remove some of the lower leaves to allow the light to reach ripening fruit by simply using some secateurs to remove any low hanging or overcrowding leaves.
Peppers and chillies require very little trimming. Initially, the procedure of removing leaves should be kept to the lower part of the plant. As the plants begin to fruit, gradually remove more leaves to allow the light to reach the ripening fruit.
Harvest when green or red depending on the taste you would like to achieve. Chillies become hotter and sweet peppers sweeter as the red colour increases. Simply take some secateurs and cut just above the green stem leaving approx. 2.5cm (1″) at the top. For the best flavour, tomatoes should be stored at room temperature; however they can also be stored in the refrigerator. Chillies and peppers are an essential ingredient in stir-fries, Thai meals and many more.