Chilli Rokita

Perfect for those who like a bit of drama on the windowsill, Rokita produces impressively long chillies – up to 12–15cm! The flavour comes with a gentle oomph (around 1,000 SHU), or pick them green for an even milder bite. Great fresh from the plant, sliced into salads or sandwiches, and a good choice for drying too.

SOW: from February to May, indoors in a warm soil in trays or modules barely covering the seeds as they need light to germinate (can take 10-21 days, warmth at 21C can help). Water the soil, not the foliage, too much moisture will rot the seed & seedlings. Pot on at the 2–3 leaf stage, when plants are around 10cm tall.

GROW: keep trimmed on a windowsill to control height; in a greenhouse plants can reach around 50cm. Feed weekly after flowering, alternating liquid seaweed and weak tomato feed. Plants are self-fertile but you can help indoor pollination by brushing gently inside the flowers to transfer pollen. Water well and let the surface dry between times. Outdoor plants tend to crop later and produce smaller fruit.

ENJOY: fruits will take a few weeks to develop and a further couple weeks to ripen to glowing red. Don’t leave them hanging too long – regular picking keeps new fruit coming. Mild, crisp, and versatile.