Chilli plant query


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Thanks everyone.

Ive shaken them regularly now so fingers crossed.

Loads and loads of green chilli's, nothing going red, I will keep waiting, hoping it just suddenly happens at some point!
They will not suddenly turn from green to red. They will gradually turn to red over a period of time.
 
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I guess I'm just not that comfortable with the process of chilli's yet, it's my first year. It's like my brain is trained to pick as soon as I see something full size, like you do with beans or courgettes!
 
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I guess I'm just not that comfortable with the process of chilli's yet, it's my first year. It's like my brain is trained to pick as soon as I see something full size, like you do with beans or courgettes
Patience
 
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Some chillis. (Chenzo & Hungarian black to name two) tomatoes & capsicums go from green to black to red, so don't worry if your chillis do go black; if they look otherwise good, there's a fair chance it's just a ripening phase.
 
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Patience, my friend. They don't just pop out and turn red overnight. Some of them can take a relatively long time to ripen. Chilis can be several different colors when they mature, though most varieties are red. In fact they all turn color at some point - pale yellow (actually those may start off very pale), bright yellow, orange, red, purple, even a brownish color and black. "Green" chilis are just technically picked under ripe because we like to eat them that way. Even Green Bell Peppers will turn color in the end. Some varieties are used both ways - Jalapeno, Hatch, and Thai for example. Looks like you are on your way to some mighty fine chilis there.

BTW: In case you get overwhelmed with them, they dry and freeze excellently and keep well. You probably would not want to dry Bell Peppers because you would use them up. But other types are just dried whole. If you want them ground, (Cayenne for example), see my previous reply, especially if you have pets in the house! Freezing is easy. Do Not blanch them! You just lay them whole on trays in a single layer and freeze them, then bag them. It's kinda fun, being hollow, most of them sound like china clinking. They are not quite as crisp after thawing, but they don't go mushy like many things. I use finely chopped frozen Jalapenos in my Guacamole all the time. You can also make your own Chipotle Peppers by smoking Jalapenos under 200F until they are dry, then storing them in airtight bags or jars. You can also smoke them for 3 - 4 hours, then sun dry them or in a cool oven. Again, stay under 200F at all times or they will cook, which is not what we are looking for! Sometimes I remove the stems or split one side to speed up the drying if they are big, but it doesn't make any difference to the final product.
 
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Finally going red but to me also looking a bit ropey???
 

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Finally going red but to me also looking a bit ropey???
Your plant has Blossom End Rot. In my soil I would sprinkle a big handful of Epsom Salts around the base of the plant and water it in. It will not change the peppers already affected but no more will get it. Your pepper is still edible, just cut out the affected part.
 
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Oh no. I've just ordered some epsom salts and they will arrive tomorrow.

Would bone meal help?

I will cut off the affected chilli. All the others look fine so hopefully caught it in time
 
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Oh no. I've just ordered some epsom salts and they will arrive tomorrow.

Would bone meal help?

I will cut off the affected chilli. All the others look fine so hopefully caught it in time
BER is a strange thing. My soil has an over abundance of calcium, way too much. In some soils calcium is there but unavailable for plant uptake such as in my soil. Bone meal is what many gardeners use but it doesn't do anything for my plants, but it may work in yours. What I would do is use both.
 
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Thanks Chuck.

The temperature has soared in the UK, the past 2 days its been 28 degrees so the conservatory gets really hot. I've been watering the chilli's once a day, maybe they don't like that either, or they dry out quick.
 
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Thanks Chuck.

The temperature has soared in the UK, the past 2 days its been 28 degrees so the conservatory gets really hot. I've been watering the chilli's once a day, maybe they don't like that either, or they dry out quick.
28C is cool compared to here. Yesterday it was 41C (106F) here and I can definitely tell you that peppers do not like hot weather but 28C is perfect for them, 33C is about as hot as peppers thrive. If your plants are in containers you should saturate all of the soil in the container each time you water. If you have good drainage and it is not windy about every 3 days should be ample. What are you feeding your peppers with?
 
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Well I the conserve it his the mid 30s if the weather is 26 plus outside. I make sure all the windows are open.

I feed them normal plant food once a week with my other veg (bar tomatoes that get tomato feed).

Other than that I tend to water them the same as you would a houseplant. Once a day, at night, I would say 300ml for a 3ltr pot.


Ive just mixed some bone meal into some compost and topped up thier containers, adding water.
 
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How large are your containers. Peppers should be in a 4 gallon container at minimum. The smaller the container the more often you have to water. Water leaches out nutrients so a larger container is essential to maintain proper moisture and nutrient content.
 
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They are beautiful plants but I must warn you that they will get root bound and watering thoroughly will be crucial. It is very difficult to maintain correct moisture content in containers that small. The fabric containers possibly can be large enough but the plastic ones IMO are not for a plant of that size.
 
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My mum had two larger pots, is it safe to move them now?
Sure, just don't drop them or damage the root system. Most plants will need repotting sooner or later and folks do it all the time.
 
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Well a week later, I've doubled the size of the pots, given epsom salts and bone meal and I still think I'm getting BER. So annoying.

The one I've spotted I've just cut off so I can freeze it and at least use it.

Do you think it's worth me cutting my losses (pardon the pun) and harvesting the green ones on this plant now and seeing what happens after that? Another is going red but it's an odd texture and I just don't trust it.
 

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Well a week later, I've doubled the size of the pots, given epsom salts and bone meal and I still think I'm getting BER. So annoying.

The one I've spotted I've just cut off so I can freeze it and at least use it.

Do you think it's worth me cutting my losses (pardon the pun) and harvesting the green ones on this plant now and seeing what happens after that? Another is going red but it's an odd texture and I just don't trust it.
I think that in the first picture that the dark spot is from an injury . On the second picture something has stopped the pepper from growing as evidenced by the yellow cap. This will change the texture. I would use it now as there is nothing harmful in it. Just wait and don't worry. Watch your peppers closely and learn from these things.
 
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I find the process so stressful! You see lovely looking green chilli's and it's so upsetting when they rot or go bad!

My Romano pepper plant is doing really well.

I have another chilli pepper plant that struggled to flower at first but now has loads of odd shaped chilli's. It's like they all have different personalities!
 

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