Chillies 2023

I like that setup. Annoyingly I had a polystyrene box and wire racks but binned them as I couldn't find a use for them after several years of keeping on to them

 

I just went to inventory my tomato and chilli seeds and discovered I have no chilli seeds!! Best get on that

 

I had delayed sowing of our chilli seeds until Sunday trying to reduce heating costs and also due to lethargy.

I sowed them, as usual, on damp kitchen paper in a seed sprouter and just stuck it on the kitchen worktop. Four days later we had 100% germination. . The chilli seeds we used had just come from chillies we picked that day so were nice and fresh. We'll see how many get to the two leaf stage to get transplanted.

 

My seed order just arrived. Only a few milder varieties - jalapeno, mirosol and shishitso (my inner child ordered that one).
I'm trying germinating them in perlite with a touch of compost

 

I can't, just saying it once sounds like a sneeze, several times and I'll locked in the plague room!

 

I stuck a temperature probe into the propagator soil and it's around 38degreesC not sure how that compares to others?

 

@CanadianLori we lightly damp the paper, put the seeds on and put the lid on. Never let the paper dry out sow sprinkle it with water and our sprouter has a drain on it so it will remove excess water. We just keep it on the kitchen worktop and the temperature in the kitchen tends to be around 70F except when cooking. Underfloor heating is kept at that temperature.

This is what we use - we normally use it for sprouting mung beans which produce bean sprouts for my stir frying.

 

Around 100degF!

It's settled down to around 30 now. I've got the vents fully open and will see what happens. If anything, because they might be cooked!

 

My propagator is set at 21c, it goes down 17c at night when the growlamps go off.

Anything over 25c is a bit too hot for most seeds plus the compost constantly dries out.