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If you love a spicy kick in your meals, then Chilli Upright is a must-have plant in your garden. This variety of chilli is known for its upright growth habit, which makes it easy to manage and harvest.
Botanical Name: Capsicum annuum
Plant Morphology: Chilli Upright is a bushy plant that can grow up to 60-90 cm tall. It has dark green, glossy leaves that are about 5-10 cm long. The plant produces small, white flowers that eventually turn into small green fruits, which ripen to red when fully matured.
Soil and Climatic Requirements: Chilli Upright grows best in well-drained, fertile soil that is rich in organic matter. The ideal soil pH for this plant is between 6.0 to 6.5. It requires warm weather with plenty of sunshine for optimal growth and fruit development.
Planting Type: Chilli Upright can be grown from seeds or transplants. If planting from seeds, they should be sown indoors 6-8 weeks before the last frost date in your area. Transplants can be planted directly in the garden after all danger of frost has passed.
Spacing: Space plants 18-24" apart in rows that are 23-35" apart.
Depth of Planting: Sow seeds 6 mm deep.
Germination Period: Chilli Upright seeds usually germinate within 8-25 days when the soil temperature is between 25-30°C.
Hours of Sunlight Required: Chilli Upright requires a minimum of 6-8 hours of full sunlight per day for healthy growth and fruit production.
Watering: Keep the soil evenly moist, but not waterlogged. Water the plants deeply once a week, and more often during hot, dry weather.
Harvesting: The fruits of Chilli Upright can be harvested when they are green or left to ripen to red. They are ready to be picked when they are firm and have reached their full size. Chilli peppers can be harvested by cutting them off the plant with a pair of scissors or pruning shears.
Companion Plants: Chilli Upright grows well with tomatoes, basil, parsley, and carrots.
Common Problems: Chilli Upright can be affected by various pests and diseases such as aphids, thrips, spider mites, powdery mildew, and bacterial wilt.