This is my chilli harvest.
The weather has finally turned cool and I have brought the last ones in to dry on top of the wood burning stove.
What I cannot share with you is their wonderful and unexpected scent of vanilla! After being toasted on the stove, the remaining sugars release a real smell of caramel and I can understand where the idea of chili chocolate must have come from. Cooked, they are pungent and spicy enough to make your eyes sting, but before cooking they are innocently sweet.
I like growing chilies because you have to start them so early on the window sill in spring. When the weather is still drear out side but my fingers are itching to start gardening again, they germinate faithfully in their trays and the sturdy little green plants grow slowly but surely until it is frost free and safe to plant them out. They need a good summer to flower and for the seed pods to ripen, but I have only had one disastrous year and generally they do very well in our warming world.
Chopped and stored in a jar, they will heat curries and many other dishes in the drear time before I can plant some seeds again!