512 · Shishito

About this plant

A Japanese frying pepper picked green at three to four inches, thin-walled, wrinkled, and mild at roughly 50 to 200 Scoville. Blistered in a hot skillet with oil and salt, it turns sweet and smoky, and about one pod in ten surprises you with a mild kick. Pick constantly, because the plant keeps producing as long as you keep harvesting.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Spacing

18"

Size

18–24 in tall × 18 in wide

Support

Bush / compact — little or no support

Care

Sun

Full sun (PM shade in peak heat)

Water

Even, moderate; deep & infrequent

Feed

Every 3–4 weeks with a balanced vegetable fertilizer; go light on nitrogen so plants set fruit (general guide).

Pick / harvest

Green

Good to know

Grown from

Seed — sown by FHCG volunteers

Spice level

No heat / Sweet

Heirloom or hybrid

Heirloom — saved seeds grow true

Days to harvest

50–80 days from transplant

Heat (our summer)

High

Color

Yellow-green-orange-red