Shishito Pepper

Holy Shishito! These trendy Japanese Peppers are mild, crunchy, and delicious blistered! Shishito Pepper plants grow 18-24-inch tall compact plants with an abundance of small, slender, wrinkled peppers that reach 3-4 inches in length. Perfect for either container gardening or traditional garden beds, these prolific plants yield a great amount for their size. Shishito peppers are known for their mild, slightly sweet flavor, with the occasional spicy pepper in the bunch delivering surprising heat. The excitement behind eating the surprise spicy pepper has made Shishito Peppers become a popular appetizer in trendy restaurants and bars! Simply saute or blister the peppers in a hot skillet with a little oil until charred, then sprinkle with sea salt for a delicious blistered Shisito appetizer. Or, try them roasted, stir-fried, pureed, creamed, pickled, or diced for mild salsa! Spice level is mild (50 to 200 Scoville Units).

Also Known As: Japanese Sweet Pepper, Dragon Roll Pepper, Shishitou, Shishito Chili, Japanese Lion Pepper, Sweet Wrinkled Pepper, Shishi Pepper, Wrinkled Old Man Pepper, East Asian Sweet Pepper, Shishito Green Pepper, Shishito Hot Pepper, Shishi Togarashi.

Plant Name:	Pepper, Shishito
Latin Name:	Capsicum anuum
Days to Germinate:	14-21
Days to Harvest:	60
Plant Height:	18 - 24 Inches
Spread:	12 - 18 Inches
Growth Habit:	Bush
USDA Zones:	3-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a complete fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Peppers grows best in warm weather, with ideal temperatures of between 65F-80F during the day and nighttime temperatures of between 60F-70F.

Starting Indoors: For an earlier pepper harvest, you may optionally start planting indoors in containers 8-10 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 65F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing peppers outdoors, plant peppers in late spring when the soil warms to at least 65F. Fall planting is not typically recommended since they require heat and a long growing season but is possible in climates with mild winters, with consistent 70-80F conditions, or if growing indoors >70F and using supplemental grow lights. If Fall planting, plant at least 12-16 weeks before the first expected frost in Fall.

To plant, make holes 1/2 inch deep and spaced 18 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/2 inch
Within-Row Spacing:	18 inches
Between-Row Spacing:	3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once to twice a week. If there is no rainfall, water 3-4 times a week. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-3 weeks after germination, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Optionally, continue fertilizing every 1-2 weeks as plants grow. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Shishito peppers can be harvested when 3 to 4 inches long, firm, and glossy, about 50 to 60 days after planting, but you can begin harvesting them once the peppers are fully formed, even if they are still green. Shishito peppers are usually harvested while they are green for the best flavor, though they can be left to ripen to red for a sweeter taste. To harvest, gently twist or use clean scissors or pruning shears to cut the peppers from the plant, leaving a small portion of the stem attached to avoid damaging the plant. Be cautious when handling the peppers, as their skin is delicate and can bruise easily. Regular harvesting encourages the plant to produce more fruit.