A wildly popular Japanese snacking pepper, this shishito type has characteristically thin skin and a very mild flavor. The 3 ½” to 4” long, deeply wrinkled fruit are typically used in stir fries and tempura, or pan fried with a touch of oil and soy sauce. For a sweeter flavor, allow the fruit to ripen to a bright red. 70-80 days. Photo courtesy of Territorial Seed.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
A wildly popular Japanese snacking pepper, this shishito type has characteristically thin skin and a very mild flavor. The 3 ½” to 4” long, deeply wrinkled fruit are typically used in stir fries and tempura, or pan fried with a touch of oil and soy sauce. For a sweeter flavor, allow the fruit to ripen to a bright red. 70-80 days. Photo courtesy of Territorial Seed.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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