Author Carl – Carl Williams

Gardening & Growing Food (UK)

This hub collects the growing content from AuthorCarl.co.uk — focused on what works in real UK gardens. Clear timings, practical steps, and fewer mistakes.

If you’re growing food for flavour and self-sufficiency, a few fundamentals matter more than fancy tools: getting the timing right, keeping plants warm enough when they need it, and harvesting at the right moment. Use the table of contents to jump straight to the section you need today.

On this page:

Quick start Chillies Garlic Indoor growing Compost basics Key guides FAQ
Browse gardening books Browse the blog

Quick start: what to do first (UK-friendly)

If you’re new to growing food, don’t try to master everything at once. Pick one reliable crop for early wins, then expand once you’ve got the rhythm of your garden. In the UK, garlic and chillies are a strong combo: garlic rewards patience and timing, while chillies reward warmth and good harvesting decisions.

Start with garlic for “high reward, low hassle”

Garlic is mostly about correct planting, reasonable spacing, good drainage, and proper curing. Get those basics right and you’ll grow bulbs that store well for months.

Grow chillies for flavour and variety

Chillies need more warmth and light, but the harvest is hugely rewarding — especially when you preserve it as sauces, flakes, or ferments.

Use compost to level up everything

Compost improves soil structure and moisture handling. Even “basic composting” makes a noticeable difference across every crop you grow.

If you also want to preserve what you grow, link this hub with: Fermentation & Preserving Guides. Chillies can become fermented sauce, surplus harvest can become shelf-stable food, and nothing needs to go to waste.

Chillies: ripening colours, picking time, and better flavour

The biggest chilli mistake is picking too early. It’s not just about heat — ripe chillies develop better flavour, sweetness, and aroma. The problem is that “ripe” doesn’t always mean red. Different varieties ripen to different colours, and once you know the pattern, harvesting becomes simple.

How to know when chillies are ready

  • Know the variety’s final colour: some finish red, some yellow, orange, chocolate, cream, or even purple.
  • Look for colour stability: if the chilli has fully shifted and stays consistent for several days, it’s usually ready.
  • Check firmness and size: many varieties reach full size before full ripeness — don’t stop at “big enough”.
  • Use your goal: green is fine for certain cooking styles, but full ripeness wins for flavour and sauce making.

Common chilli growing problems (and what usually causes them)

  • Small plants, few pods: usually low light, cool conditions, or weak root development. Warmth + steady care matters.
  • Flowers drop off: temperature swings and stress are common causes. Protect from cold nights and sudden drought.
  • Leaves curl or plants stall: watering rhythm and drainage are often the issue. Avoid constantly wet compost.
  • Heat and flavour feel weak: picked too early or grown too cool. Full ripeness is the easiest win.

If you want to preserve your chilli harvest, fermentation is one of the most reliable options for flavour. You can also explore: Fermentation & Preserving Guides.

Fermented Chilli Sauce Starter Kit

Garlic: better bulbs, better storage, fewer problems

Garlic is one of the best UK crops because it’s predictable once you understand the basics. The main reasons people get small bulbs or poor storage are: poor drainage, cramped spacing, harvesting too early, and curing badly. The cure is not “more effort” — it’s better timing and a simple, consistent method.

The garlic fundamentals that matter most

  • Drainage: garlic hates waterlogged soil. If your ground is heavy, raised beds or improved soil structure help.
  • Spacing: crowding cloves gives small bulbs. Give each clove room to build a bulb properly.
  • Feeding: modest feeding early helps growth. Heavy nitrogen late can reduce bulbing and storage quality.
  • Harvest timing: lift based on leaf signals, not guesswork. Too early = small bulbs; too late = split bulbs.
  • Curing: this is what makes garlic store. Poor curing is the main reason garlic goes soft or mouldy in storage.

Garlic also connects strongly with preserving. If you’re turning garlic into pickles, ferments, or sauces, head to: Fermentation & Preserving Guides.

Indoor growing: what works in UK homes

The UK isn’t short on gardeners — it’s short on consistent warmth and strong light. Indoor growing (or starting plants indoors) is often the difference between success and “it never really got going”. The goal is to control the basics: light, warmth, drainage, and a sensible watering rhythm.

The biggest indoor wins

  • Light: seedlings stretch when light is weak. A bright south-facing window is ideal; winter light is often the limiting factor.
  • Warmth: chillies in particular stall when nights are cold. Keep them steady if you want growth.
  • Drainage: most indoor failures are watering failures. Use pots with proper holes and avoid constant “wet compost”.
  • Pot size: match pot size to plant size. Too large too soon stays wet; too small dries too fast.

Indoor growing also pairs well with “grow then preserve”: a small indoor chilli plant can still produce enough pods for sauces and ferments. See: Fermentation & Preserving Guides.

Compost basics: the simplest version that works

Composting is not about perfection — it’s about turning waste into something that improves soil structure, moisture handling, and plant health. Even basic compost improves results across your whole garden, especially in typical UK soil.

A simple composting framework

  • Greens: nitrogen-rich materials (veg scraps, fresh grass, coffee grounds).
  • Browns: carbon-rich materials (cardboard, dry leaves, shredded paper).
  • Air + moisture: not swampy, not bone dry. If it stinks, it’s usually too wet and compacted.
  • Time: compost is a process. The fastest route is balance and airflow — not constant fiddling.

If you also preserve food, composting reduces waste at both ends: scraps become soil, and surplus harvest becomes preserved food. Explore: Fermentation & Preserving Guides.

Key guides linked from this hub

These pages are the best next reads. Each one supports a specific question people search for and connects the “grow” side with the “preserve” side.

Ready to preserve what you grow? Start here: Fermentation & Preserving Guides.

FAQ: quick answers

When are chillies ready to pick?

Usually when fully ripe for the variety — and that doesn’t always mean red. Use the ripening colour guide to avoid picking too early.

Can I grow chillies outdoors in the UK?

Yes, but results vary with summer warmth and shelter. A greenhouse, polytunnel, or a sunny patio spot helps massively.

Why are my garlic bulbs small?

Common causes are crowding cloves, poor drainage, weak feeding, or harvesting too early. Curing matters for storage too.

Is composting difficult?

No. The simplest successful compost is greens + browns + air + sensible moisture. Balance beats perfection.

What’s the best way to preserve a chilli harvest?

Fermentation is one of the best because it builds flavour. See the fermented chilli sauce beginner guide.

Where should I go next?

If you’re growing to preserve, use the fermentation hub. If you’re growing to cook, browse the books.

Get the free download Browse gardening books

Want growing tips as they’re published? Join the Author Carl newsletter for practical guides, new posts, and book releases.

Join the list