Quick Info
Feb.-March
May-June (cold winters) April-June (mild winters)
10-21 days
80-85 days
2 ft.
Japanese Pepper - Shishito
Japanese Pepper - Shishito
Quick Info
Feb.-March
May-June (cold winters) April-June (mild winters)
10-21 days
80-85 days
2 ft.
A favorite in gourmet kitchens and Japanese izakaya bars, 'Shishito' peppers are an easy and ever-popular appetizer you can make in a snap. Productive, bushy plants yield an abundance of slender, wrinkled pods with a delicate, thinwalled texture. While they are famously mild and sweet, about one in every ten peppers packs a surprising, spicy kick - making every bite an adventure. Harvest peppers when they are vibrant green, then sizzle in a hot pan with a touch of oil and sea salt until blistered for a simple, sophisticated snack.
- SKU:5726
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Quick Info
Feb.-March
May-June (cold winters) April-June (mild winters)
10-21 days
80-85 days
2 ft.
GROWING INSTRUCTIONS
Starting and Growing
In early spring, start indoors 8 to 10 weeks before outdoor night temperatures are in the 55°F (13°C) range. Sow seeds ¼ inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 75°F (24°C). Provide a strong light source until seedlings are ready to plant outside.
When seedlings are 2 to 3 inches tall, transplant into individual 4-inch containers. Maintain at 70°F (21°C). Feed with halfstrength liquid fertilizer every 2 weeks. When weather is 55°F (13°C) both day and night, gradually acclimate seedlings to outdoor conditions. Transplant 1½ feet apart into rich soil in full sun. Peppers need full sun at least 6 hours per day. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well to maintain even soil moisture. Water regularly and consistently and fertilize several times a month.
Harvest and Use
For the most tender and traditional flavor, harvest these slender, wrinkled peppers when they are between 3 and 4 inches long and still a vibrant green. At this stage, they are mild and sweet, though you'll occasionally discover a "surprise" pepper that packs a bit of heat. To serve: Sauté the whole shishitos quickly in a hot pan with a little olive oil until the thin walls are blistered and charred in spots. Finish with a sprinkle of coarse sea salt and enjoy these sophisticated appetizers while still warm from the pan.