Shishito peppers are a Japanese heirloom pepper that is small and thin with multiple lobes. Their name comes from the Japanese words “shishi” which means lion and “togarashi” which means chili pepper.
They look like wider and wrinkled jalapenos, but they can also be confused for Padrón or Anaheim chilies . What makes shishito peppers stand out from the rest of these types of chili is how mild their heat level is. They are much milder than any chilies mentioned with only 1 in 10 having any heat.
Planting from seed– Begin by starting at the correct time of year. If starting from seed, sow them indoors 8 weeks before the last expected frost. Use good quality seed starting mix and place seedlings in a warm, sunny place.
Transplanting– If using transplants or plants, be sure they are hardened off before planting them outdoors in the garden after the last frost. (Not sure how to harden off plants? Check out my guide!)
Watering– Water shishito pepper plants at least once a week during dry periods. They are pretty hardy little plants, only growing up to 2 feet, so they can go a little longer in particularly dry weather.
Fertilizing– Use a good quality fertilizer for shishito pepper plants that is high in nitrogen and low in phosphorus (the first number of the NPK ratio on the package). Check out these recommended fertilizers that are higher in nitrogen:
Pruning Shishitos– As with many pepper plants, shishito plants can be pruned for better fruit production. This involves removing leaves from the lower part of the plant, as well as pinching off the first few blooms. I know it’s painful sometimes to pinch off those blooms, but it will definitely be worth it!
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