Chilli Roxi

Roxi straddles the mild to medium heat range (2,500–8,000 SHU), making it a great snackable option – perfect in sandwiches, salads, or eaten fresh from the plant. Windowsill-friendly plants stay compact at 20–25cm tall and produce loads of little cone-shaped chillies in a mix of colours as they ripen.

SOW: from February to May, indoors into warm compost, barely covering the seeds – they need light to germinate (can take 10–21 days; 21°C helps). Water the soil, not the foliage – too much moisture will rot seed and seedlings. Pot on at the 2–3 leaf stage (around 10cm tall). Move outside in June once hardened off, or grow in a greenhouse, grow bag, or sunny sheltered spot.

GROW: self-fertile, but indoor plants benefit from hand pollination – use a soft paintbrush to transfer pollen between flowers. Water well and allow the surface to dry between times. Feed weekly once flowering starts, alternating between liquid seaweed and weak tomato feed.

ENJOY: chillies ripen through a rainbow of colours, with green being the mildest and red the hottest. Pick at any stage, but once fully red, don’t leave them hanging – it’ll slow down new fruit production.