Propagating Thai Chili

Fill a flat with seed-starter mix and make 1/4-inch deep holes, pushing the soil in with a pencil or similar object. Space the holes so as to accommodate four seeds per inch.

Sow the seeds eight to 10 weeks before the outside temperature begins to hold at a minimum of 70 degrees Fahrenheit. Place the flat in a tray of water for the soil to absorb the moisture from the drainage holes. Alternatively, spray the soil with a fine mist. Avoid strong jets of water to prevent dislodging the seeds.

Place the flat on an electric propagating mat and set the thermostat to 80 F, the ideal soil temperature for pepper seed germination. Water the seeds whenever the surface becomes dry.

Fill additional flats with potting soil, and transplant the seedlings, allowing 2 inches of space between plants. Use a spoon to carefully scoop the tender plants out. Bury the roots in the new flats at the same depth as they had been growing. Perform this step after true leaves appear. True leaves follow the very first set of foliage to pop through the soil.

Place the young pepper plants outside for short periods of time two weeks before transplanting them to the garden. Take them back indoors every day, gradually increasing the length of time the peppers stay out to harden them for transplantation.

Select a site in full sun. Blend 2 pounds of 5-10-5 fertilizer per 100 square feet 6 inches into the ground to prepare it for the Thai chili transplants. Use a shovel to incorporate the feed evenly and rake the surface to smooth it out for planting.

Dig holes twice as deep as the length of the seedlings’ roots. At planting, you bury the bottom portion of their stems. Space the holes 12 to 18 inches apart. Separate multiple rows by 2 to 3 feet.

Plant the seedlings, and water them with a high-phosphorous fertilizer to encourage root development. Thai chili peppers are ready for harvest in about 70 days. Clip them off the plant with a pair of shears.