Big Ben is for the Chop

If you are trying them all, best of luck Thursday morning :o)

Oh ek enjoy just take it easy on Friday lol :)

Well Done -they look really healthy plants and each with a great crop!

You can thread chillies up through the thick stem bases with needle and thread, to dry out. They look very decorative, hung up in the kitchen/greenhouse like this (known as "ristras", and you will get dried chillis, which can be kept like this, or worn down into flakes using the finest part of a grater, and stored in small jars/tubes. You can also slice, de-seed them, and freeze (same with sweet/bell peppers).

You will, of course, wear disposable gloves when doing anything with the chillis? And, even then, wash your hands thoroughly several times - and not, inadvetently, touch your face or eyes with a finger!! :-)))

Chillis are, really, perennial plants. I keep mine going indoors into January of the year after sowing them from seed, and then sow new plants, but a work colleague has a sunny porch and has chilli plants which are now 4 years-old, and still crop well. He makes a fantastic chilli bread (and not in a machine), which we often get to sample at work.

"Big Ben" looks large enough to cut off the top, de-seed, brush inside and out with olive oil, roast in the oven until softened and showing blackened patches on the outer skin, and "stuff" with savoury rice, or feta cheese, or anything you fancy!

Also, you can keep the seeds from any pepppers (chilli or sweet) and sow around February for free plants! But you must remember that growing several different varieties in the same place may lead to cross-pollination, so you won't always get what you want!

Well done, for getting so many lovely varieties to grow so well! ;-))

Thanks David for your comments I will take everything on board

You're welcome! Gosh! I did "go on" a bit, there, lol!