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‘Shishito’ Pepper Transplant

$4.50

Japanese shishito pepper for cooking or salads. Avg. 3 1/2-4″ heavily wrinkled fruits are thin-walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also very good roasted, in stir-fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period.

 

SHU 0-750.

 

OP.  60 Days Green, 80 Red.

 

Certified Organic Transplants. 3″ potted

 

  

 

 

 

 

Pre-order now to pick up from the farm this spring!

In stock

SKU NTV-PEPP-SHISHI-HOT-003
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Plant Details

Latin: Capsicum annuum 

Breed Status: OP (Open-pollinated)

Growth Habit: Indeterminate

Days to Maturity: 60 Days Green, 80 Red

Life Cycle: Annual

Flower Colour: White

Fruit Colour: Green maturing red

Average Fruit Size: 0.75″ W x 3″ L

Foliage Colour: Green

Light Requirements: Full Sun

Soil Requirements: High organic matter and well-draining. Consistent moisture necessary during fruit formation.

Attributes:

  • Hot Pepper

Special Considerations: Peppers require lots of warmth during the growing season however too much heat can cause blossom abortion. Utilizing low-tunnels before flowering can help increase plant growth without blossom damage. Plastic mulches and greenhouses are also beneficial in warming the soil and extending the growing season. Fruit thinning may also be required as peppers tend to overcrowd the plant leading to exposed fruit (sunscald), poor airflow (disease issues) and malformed fruits.

 

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