Seeds - Pepper (Hot), Shishito (mild hot) OG (HM)
$3.44 was $4.59
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Description: Small, mild Japanese pepper for roasting, pan-frying, and grilling. Thin walls blister and char easily when roasted or grilled, taking on a rich flavour that is delicious with coarse salt and lemon juice. The occasional fruit will display heat. Typically harvested and used green, but eventually turns orange and red with a sweeter flavour. Prolific!
Pack Size: 0.44 g (1/64 oz)
Latin Name: Capsicum annuum
Main Uses: Culinary
Days to Maturity: 70-90 days
Exposure: Full sun
Certified Organic: USDA Certified Organic
Growing in Containers: Well-suited to larger pots; minimum 20 cm (8").
Fertilizing (Containers): Feed with an organic veggie fertilizer such as Evolve Tomato 3-2-2 through the season.
Watering (Containers): Water deeply and evenly - very important! Peppers will fruit poorly if plants dry out excessively... even once.
Growing in Mixed Planters: Well-suited for larger mixed planters. For productive fruiting, allow 20 cm of space per pepper in a mixed planter.
Fertilizing (Garden): Plant in a garden recently amended with compost. Weekly application of kelp supplement is associated with greater fruit set and improved late-season cold tolerance in peppers.
Watering (Garden): Water deeply to establish. Water mature plants weekly during hot weather.
Suitability for Indoors: May be grown as a specialized crop indoors.
Exposure: Brightest window (May - September) or grow lights (October - April).
What about Grow Lights? T5 or 26 - 54w CFL full spectrum lights are ideal.
General Indoor Care: Start fresh seeds in late summer or fall for indoor growing. Peppers can be prone to aphids when grown indoors, so rinse plants regularly under fast-flowing fresh water (easy organic aphid control!). Fertilize every 14 - 21 days when growing under lights, using an organic veggie food such as Evolve Tomato 3-2-2. Bell Peppers typically remain productive for about 6 months indoors.