Growing chilies is solely simple and can be achieved by anyone, no matter how small a space you have even if you only have a small balcony or even only a windowsill. Below are a few tip to help you increase your crop.
1. Extend the growing season
Chillies need time, especially if you are growing in a relative cool climate. In order to get a head start on what can be a short growing season all you need to do is plant your chillie seeds and germinate them indoors. By doing so you're able to plant the seeds before the risk of frost passes as Spring arrives. By the time you can put plants outside, you should already have seedlings a few centimeters tall, giving them a good head start on the summer.
2. Use artificial lighting
Chillies love light. Again while you wait for summer to fully kick in you may find that your chillie seedlings get more leggy (tall and spindly). This is very common amidst chillies planted too early as they grow tall and thin while trying to stretch for light. To combat the problem you could try using artificial lighting to boost their growth until you can put the plants outside.
3. Pinch out young seedlings
It is well known among gardeners that pinching the tops off small plants (about 15cm tall) encourages them to grow more bushy and focus less on growing tall and slim. This may seem a harsh act to commit however in the long run a bushier plant will generally produce more flowers, and that will lead to the plant producing more fruit.
4. Feed the chillies
There are many weird and wonderful feeds on the market. Though none of them are essential you may find they help. In general growing chillies can be thought of as very similar to growing tomatoes. When your plants start to fruit, feeding the with a tomato food (high in nitrogen) will help the plant increase its yield.
5. Pick the chillies
It may seem obvious but you should pick the chillie fruit as soon as they are ripe, or even just before to allow them to ripen off the plant. Picking the fruit will encourage the plant to produce more.
Source by James McKerr