The Prolific Shishito Pepper Plant of Japan

Shishito Peppers at Kitazawa Company of California
Lightly sautéed or deep-fried and then sprinkled with sea salt, sweet and piquant shishito peppers are becoming popular in the States. Kitazawa in Oakland, California offers shishito seeds:
Seed #083
This medium early, small, sweet, thin-walled glossy green pepper is popular in Japan. The fruits grow up to 3-4" long. Plant has a spreading habit and produces prolifically. Good for garden, greenhouse and open-field growing.
  • Warm season annual
  • Approx. 80-100 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
  • Maturity: Approx. 60 days
  • Planting season: Late spring to early summer
  • Buy seed packets from Kitazawa at $3.49 each

Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Excellent for tempura, yakitori, and sautéed. High in vitamins A and C.

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