Shishito Pepper (Organic 60 Days)
A superb market variety that is starting to pop up at farmers' markets and restaurants around the country. This Japanese heirloom is similar to the Padrón pepper in appearance but is slightly more wrinkled. One in ten peppers has the potential to be spicy but, don’t fret, they will be less fiery than jalapeños. Traditionally, the Shishito Pepper is sautéed over high heat until blistered on all sides. These peppers are a savory surprise to look forward to.
Germination: 10-14 days
Germination Temperature: Optimum soil temperatures 75-85ºF. Cooler soil temperatures slow germination time.
Seed Sowing Depth: ¼” deep
Starting Indoors: 8-10 weeks before the last frost. Sow in flats/cells/pots. Provide 75-85ºF soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer (diluted to ¼ of the suggested measurement). Transplant seedlings 18-24” apart after the last frost.
Sowing Outdoors: Not recommended, especially in northern areas
How much does a packet plant: 20-25 foot single row
Harvest: Use a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some peppers on the plant to mature so they can change color and sweeten up.
Tips: Pinch off early flowers or tiny fruit on any seedlings before placing them in the ground. The Shishito Pepper should be planted in fertile soil and amended with compost if needed. It helps to use row cover early in the season, giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.