Pepper, Sweet 'Shishito'
Capsicum annuum
If you only grow one pepper, let it be this one. Why? Because it’s early, incredibly prolific, thrives even in a pot, and makes an amazing appetizer all on its own (it’s become quite popular in restaurants). Just toss them into a hot cast iron skillet with a generous glug of olive oil. Once blistered and soft, sprinkle with coarse salt, and voilà—chef’s kiss. This pepper is popular in Japan for its thin walls, making it an excellent frying pepper. It's typically cooked green but it can also be used red. This is probably Matt’s favorite pepper that I grow. Seed is certified organic.
Packet contains approximately 15 seeds.
DETAILS
Plant type: Annual
Pepper type: Shishito
Days to maturity: 60 green; 80 red
Light preference: Full sun
Plant spacing: 12–18” apart in rows 24–36”
Hybrid status: Open pollinated
SOWING
Depth: 1/4 inch
Germination: 80–90°F
How to Grow
Sow indoors 8–10 weeks before transplanting out after danger of frost. Pepper seeds germinate very slowly in cooler soil. When the first true leaves appear, transplant seedlings into 4" pots, bury deeply up to leaves. Grow plants at approx. 70°F day and 60°F nights. At transplant, ideal seedlings have buds, but no open flowers.
Cold treatment information from Johnny's: "Exposing the seedlings to controlled cold treatments can increase the number of flowers and fruits. When the third true leaf appears, grow the plants at a minimum night temperature of 53-55°F (12-13°C) for 4 weeks. The plants should receive full sunlight. After 4 weeks adjust temperature to 70°F (21°C) day and night. If this technique is used, peppers should be seeded 1-2 weeks earlier than usual."
Harvest & Storage
Harvest peppers promptly when they reach full size to encourage further fruit set. Wash and store at 45°F and 95% relative humidity.
SHIPPING
FREE: $100 or more on any seeds
$3.95: 1–9 seed packets
$7.95: 10+ seed packets
Photo Credit: Petal Back Farm & Saveur (magazine cover)
