A striking heirloom chilli with glossy black fruits and purple-veined foliage, the Hungarian Black brings both flavour and flair to sheltered Cornish gardens. Mildly hot, beautifully ornamental, and surprisingly productive all season long.
There’s a moment in late summer when the light turns soft and honeyed, catching on the glossy black curve of a chilli nestled among dusky green leaves. The Hungarian Black, with its purple-veined foliage and inky fruits, looks more at home in a still life painting than a vegetable patch — and yet, it’s one of the most rewarding and well-behaved chillies you can grow in a Cornish garden.
This heirloom variety, grown for generations in Central Europe, has found its way into our greenhouses and warm, sheltered corners thanks to its dual charms: it’s as productive as it is beautiful. The slender fruits, no more than 8 to 10 centimetres long, ripen from glossy black to a deep, burnished red — and bring with them a mild to moderate heat, usually somewhere between 2,500 and 10,000 Scoville units. Just enough to enliven a salsa, add warmth to a stew, or bring fire to a pickled jar, without ever overwhelming.
To raise Hungarian Black from seed is to begin with intention — and warmth. In Cornwall, that means sowing under cover from February to April, about 8 to 10 weeks before the last expected frost. A heated propagator works wonders here, but a warm, bright windowsill can do the job too.
The seeds, like most chillies, need consistency to sprout: a steady 21–24°C is ideal. Use a fine, low-nutrient seed compost mixed with perlite for drainage, and sow each seed about 0.5 to 1cm deep. Some gardeners like to cover lightly with vermiculite. Germination may take 7–14 days under ideal conditions, though patience is sometimes required — Hungarian Blacks are known for the occasional straggler.
Once the first true leaves appear, seedlings should be moved into small individual pots, ideally 7–10cm in size, and kept in a bright, frost-free space around 15–18°C. At this stage, pinching out the main growing tip encourages a bushier shape — a small gesture that yields great results later.
By mid-May, or whenever the nights consistently remain above 10–12°C, plants can begin the slow dance of hardening off. Over the course of a week or two, introduce them gently to outdoor conditions — protecting with cloches or fleece if a cold snap threatens.
Though adaptable, Hungarian Black Chillis thrive best with sun and shelter. A south-facing wall, a greenhouse bench, or the protection of a warm polytunnel will suit them well. Outdoors, plant only in the warmest, most protected sites — and even then, pots offer more flexibility.
They prefer rich, well-drained soil with a pH between 6.0 and 7.0. Compost, leaf mould, or well-rotted manure can all enrich the ground, but too much nitrogen will lead to leafy growth at the expense of fruit. Spacing matters too: 30–45cm between plants ensures airflow and reduces the risk of fungal issues.
Support taller plants with bamboo canes or string if needed, especially as the fruits begin to weigh down the branches.
Full sun is essential — aim for 6 to 8 hours at minimum. In Cornwall’s sometimes changeable climate, this means placing plants where they can bask uninterrupted.
Water deeply but allow the top of the soil to dry between drinks. Container-grown chillies may need more frequent watering in hot spells, and benefit from a mulch of straw or bark to retain moisture.
As flowers begin to appear, switch to a high-potash feed — a classic tomato fertiliser will do — every two weeks. This supports strong fruit development and deeper colouration.
By July, if the weather’s been kind, the first black fruits will begin to shine among the foliage. Harvest at the black stage for a smokier, fruitier flavour, or wait until the peppers ripen fully to red for a sweeter heat. Always use clean scissors to snip the stems — pulling can damage the plant and reduce further yields.
These chillies store well fresh in the fridge, and even better when dried whole or sliced and frozen. Their mild warmth makes them ideal for stuffing, slicing into omelettes, or preserving in oil (after drying or roasting).
Hungarian Black is generally resilient, but it does best with care. Watch for aphids, whitefly, and spider mites, especially under cover. A misting of neem oil or a strong water spray helps control outbreaks.
Powdery mildew can occasionally strike in close, still conditions — improve airflow and remove affected leaves quickly. Regularly pruning yellowing or crowded leaves helps maintain balance and airflow, too.
Slugs and snails are mostly a threat to young plants outdoors — use copper rings, wool pellets, or hand-picking to keep them at bay.
Part vegetable, part ornament, part history — the Hungarian Black is a chilli that earns its keep. On a summer evening, with its leaves catching the last low light and its inky pods ready to harvest, it brings a kind of theatre to the garden.
For Cornish gardeners who want to grow something a little different — with flair, flavour, and tradition — this variety rewards in every sense.
