Chilli 2nd batch

Khamis, 26 April 2018, 8:35 am0

6 weeks old seedlings.

For this second batch of chilli planting, I sowed 3 types of chilli, which are cili besar (big type), cili geronong (type of habanero) and cili padi (bird eye chilli). Previous chilli trees which I brought together when we moved in last time were already dried up and dead. Also because I planted them along the gate wall, so its harder to clear up the weeds & bugs like to live there and damage the chilli fruit.

When the seedlings were 8 weeks old, I transplanted 9 cili besar, 9 bird eye chilli and 7 cili geronong to the soil at our house backyard. While the remaining I sent to village as requested by my mother in-law, to be planted around the house there.

First row, all cili geronong.

Bird eye chilli in second row (right) and third row (left) mixed with cili besar.

Fourth row all cili besar.

Last month, when the chilli trees already 3 months old and started to grow taller, I stake them by using bamboo at each end of the row and loosely tie them up using string.

Interweave the string across the stem to provide enough support from strong winds.

This month the plants are 4 months old, and they started producing fruits.

Cili besar is a type of chilli that produce a large number of fruits in large sizes, especially this particular tree, even though its not as tall as others, it still produce fruits.

I found that the soil quality affect the growth of the plant. Soil around the above chilli plant area is quite hard and don’t absorb water well (clay-like soil). The root can’t penetrate deeper into the soil & can’t get enough aeration to assist nutrient absorption. Chilli needs well-drained media such as coco peat or top soil mixed with compost, so that the root can uptake the nutrient while the media is draining or drying up. If it’s wet constantly, then the root might become rotted.

This cili geronong is coming from the same seed as the first batch, where they produce fruits which are bigger than store-bought chilli.

Here also I found that chilli plant that exposed to maximum sunlight will produce hotter & spicier fruit. We always used about a quarter of the cili geronong in our cooking, since the spicy fragrant & taste is very strong.