Description

Shishito pepper seeds are a popular heirloom variety of pepper known for their sweet, mild flavor and thin skin.

These peppers are native to Japan, and are a favorite among chefs for their versatility in the kitchen.

They are typically small, measuring about 2-4 inches in length and about 1 inch in diameter.

They are usually picked when they are still green, but can also be eaten when they are red.

Germination: To start growing Shishito peppers from seed, it is best to begin the process indoors.

Fill seed trays or pots with seed compost and water it well. Sow the seeds on the surface, covering them with a thin layer of compost or vermiculite.

Place the tray or pots in a propagator or cover with a plastic bag and put them in a warm place, such as a windowsill or heated propagator.

Keep the compost moist but not waterlogged.

Germination usually takes 7-14 days at a temperature of around 75-85°F (24-29°C)

Growing tips: Once the seedlings are large enough to handle, transplant them into 3in  pots. Grow them on in a greenhouse or on a sunny windowsill until all risk of frost has passed.

When planting them out, choose a sunny, well-drained spot in soil.

Space the plants about 18-24 inches apart. Water the plants in well and keep the soil consistently moist, but not waterlogged.

It’s recommended to use Mulch around the base of the plants, to help preserve moisture in the soil. Fertilize regularly with a organic, water-soluble fertilizer to promote healthy growth.

As the plant matures, you may want to stake them to keep them upright.

The plants may require support as the fruit can weigh down the branches. You can expect to harvest the peppers in around 60-80 days after transplanting.

One of the unique thing about shishito pepper is that one out of every 10 to 20 peppers will have a bit of heat, so it can add a pleasant surprise to your dish.

They are great for grilling, sautéing, frying, or eaten raw as a snack.