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2018-10-26 Community & Lifestyle

Spring Garden Guide: The Chilli

It doesn’t matter whether you have an expansive garden with a dedicated vegie patch or a range of herbs in pots, there are few things more satisfying than growing your own food. We asked friends of Satterley and celebrity foodies Tasia and Gracia Seger to give their advice on growing and cooking from a kitchen garden.

Tasia and Gracia’s spring hero ingredient: The chilli

When to plant

If you’re growing chillies from seeds (which, by the way, can be a little tricky for the novice gardener) you can sow them between July all the way up until about now (October/November). If you’re buying and planting small seedlings, now is the perfect time to get started. Generally speaking, the bigger the plant the later in the season it’s likely flourish.

Chillies are native to Mexico and don’t like the cold. If you’re game, you can try harvesting the seeds and planting them next year in the case that this year’s plant doesn’t make it through an unfriendly Melbourne winter.

Five of the (next) best

Chillies are Tasia and Gracia’s stand out culinary garden plants for spring, but if they’re not to your taste, or you’re keen to plant more than one, here are five more herbs and vegetables recommended by ‘The Spice Sisters’:

  • Basil
  • Coriander
  • Cabbage
  • Carrots
  • Bay leaf

Friends of Satterley and celebrity foodies Tasia and Gracia Seger - Winners of My Kitchen Rules 2016

Chilli can be used to make homemade sambal shrimp paste to give a salty and slightly fishy flavour to curries, stir-fries and sauces.

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