Pepper Hami Seeds produce attractively compact plants that yield abundant small red peppers. Perfect for home-grown kitchens, this variety is ideal for lunchboxes, adding colour, sweetness, and fresh flavour straight from your garden.

Sow indoors from February to April, placing seeds thinly 0.5cm (quarter-inch) deep in pots of compost and keeping at 2025C (6875F). Once seedlings emerge, grow on at 1518C (6065F). Transplant seedlings 5cm (2in) tall into individual 7.5cm (3in) pots, and when large enough, move to patio pots, grow bags, or the greenhouse border. For outdoor crops, harden off in June and plant in a sunny, sheltered location. Feed regularly when fruits begin to set to encourage maximum yields.

Harvest from July to October and enjoy home-grown, sweet red peppers ideal for snacking, salads, or cooking.