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pH: 6.0–6.8  ·  Rich, warm, well-drained

Balanced; high K at fruiting; avoid excess N

A favorite old Japanese variety which produces 3 inch long, slightly wrinkled fruit perfect for making tempura. Fruit is emerald green, ripening to red, and mildly flavored with just a bit of spice.

Shishito pepper seeds need warm soil between 70–85°F to germinate reliably, typically sprouting in 7–14 days. They prefer light for germination, so sow seeds on the soil surface or just barely cover them. Starting seeds indoors 8–10 weeks before your last frost date gives them enough time to develop into transplant-ready seedlings. No scarification or soaking is necessary, but consistent moisture and warmth speed germination.

• Ideal Temperature: 70-95 Degrees F • Seed Depth: 1/4" • Plant Spacing: 14-18"

Shishito peppers thrive in full sun (6–8 hours minimum) and well-draining soil rich in organic matter. Water regularly to keep soil consistently moist but not waterlogged; inconsistent watering can cause blossom-end rot and fruit cracking. Fertilize every 2–3 weeks with balanced fertilizer once flowering begins, or use a slow-release option at planting. These plants are bushy and rarely need staking unless heavily laden with fruit. Watch for spider mites, aphids, and whiteflies in hot, dry conditions; spray with insecticidal soap or neem oil as needed. Blossom-end rot indicates calcium deficiency from uneven watering, so mulch to regulate moisture.

Shishito peppers are ready to pick 60–80 days after transplanting, when they reach 3–4 inches long and turn from green to red, though they're commonly harvested at the immature green stage when they're tender and milder. Green shishitos have a slightly grassy flavour and are perfect for pan-frying whole; let them fully ripen to red for a sweeter, fruitier taste. Harvest regularly to encourage continued fruiting throughout the season. Store unwashed peppers in a plastic bag in the refrigerator for up to 2 weeks.