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High Mowing Organic Seeds
   

Organic Non-GMO Pepper Seeds::Organic Non-GMO Sweet Specialty Peppers::Organic Shishito Japanese Pepper

Organic Shishito Japanese Pepper  Organic Shishito Japanese Pepper - Small, mild Japanese pepper for roasting, pan-frying and grilling. Slender fruit are 2-4” long and 1” wide. Flavor is mild, and though we have yet to encounter a spicy Shishito in our trials, pepper lore has it that the occasional fruit will display heat. Typically harvested and used green, but eventually turns bright orange-red with slightly sweeter flavor. Thin walls make it especially suited to roasting, frying or grilling; under heat it will blister and char easily, taking on rich flavor. Cooked until soft, then sprinkled with sea salt, Shishito has gained recent rapid popularity as a gourmet appetizer. 18” tall, bushy plants are abundantly productive. (Capsicum annuum)

Days to maturity: 60 days green, 75 days red
SKU Description Our price
2794A 1/64 OZ $3.95
2794B 1/16 OZ $8.95
2794C 1/4 OZ $27.50
2794D 1 OZ $73.00
2794E 1/4 LB $210.00

Unit Size
Quantity
   

Organic Sweet Specialty Pepper Comparisons

Item Code Variety Name Heirloom Type Color DTM for Green DTM for Color Flavor/Heat (SHU - Scoville Heat Units) Outstanding for Cool & Short-Seasons Standout Characteristics
2797 Topepo Rosso pimento red 55 70 sweet unique tomato shape, sweeter than bells, smooth-skinned, extra thick walls, 2-3" wide by 2" tall, some slight ribbing, upright habit, good leaf cover
2788 Oranos F1   Italian-type orange 60 75 sweet excellent yielder, delicious taste, medium fruit is 1.5x5-6", thick walls, suitable for stuffing
2799 Bangles Mix   baby bell green/purple/yellow/red/orange 60 80 sweet   squat miniature peppers perfect for snacking, stuffing, or pickling, attractive ornamental for containers, each plant produces one pepper color
2781 Belcanto F1   Italian-type red 60 83 sweet   frying pepper, good for field & high tunnel, thick walls, heavy yielding, long, slender
2794 Shishito   sweet Japanese-type green/red 60 75 (red) sweet/mild very productive, generally harvested green, great for roasting/frying/grilling, thin-walled, 2-4" long and 1" wide, 18" tall plants
2798 Stocky Red Roaster   sweet red 65 85 sweet   competes with hybrids in quality and yield, juicy, sweet, thick-walled, attractive, smooth-skinned, 4-6" long and 2" wide, upright and tall plants
2778 Corno di Toro Italian-type red 70 78 sweet   tasty, attractive, tapered fruit, 8-10" long, slight bullhorn curve, vigorous, upright habit
2804 Xanthi F1   Italian-type yellow 65 85 sweet   upright habit; sturdy, uniform attractive fruit turn from green to bright yellow
2803 Feher Ozon   paprika pale/red 65 95 sweet   sturdy, upright plants hold copious fuit well; early white/yellow peppers are sweet and zingy, becoming sweet and juicy when red. Dry and powder for paprika.

Disease Resistance Key:
BLS Bacterial Leaf Spot (races indicated if known)
CMV Cucumber Mosaic Virus
TMV Tobacco Mosaic Virus
PVY Potato Virus Y
TSWV Tomato Spotted Wilt Virus

Organic Peppers - Growing and Seed Saving Info

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Peppers
Peppers (Capsicum annuum) are long-season, heat-loving annuals in the Solanaceae family which includes eggplants, tomatoes, tomatillos, potatoes and ground cherries.
  • Bells- Oblong lobed fruit that is sweet and red or yellow when ripe, also eaten in the immature green stage.
  • Specialty – Long tapering fruits are especially flavorful and sweet, often used as frying peppers but also excellent for fresh eating.
  • Hot – Small spicy fruits often have thin walls that make for easy drying. Hot peppers can be used fresh or dried and ground.
Soil and Nutrient Requirements
Peppers prefer light, well drained, moderately fertile soil with pH 6.5-6.8. Use a high phosphorus starter fertilizer when transplanting to give young peppers a good start. Keep nitrogen levels in moderation, as high amounts can reduce yields.
Position
Full sun
Seeding Depth
1/4”
Seeding Rate
670 plants/1000’  9700 plants/acre (~11M seeds/acre, ~2.75 oz), using 18” spacing, double rows, 18” apart on 6’ center beds. M=1000
Plant Spacing
12-18”
Row Spacing
18-36" or double rows 18” apart on 5-6’ centers.
When to Sow
Start transplants 6-8 weeks before planting date. Sow seeds into flat ~4 seeds/inch and then pot up into 2” or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85°F.  For growing transplants, maintain temperature at around 75°F during the day and 65°F at night. Harden off plants by slightly reducing temperature to 60-65°F and reducing water for 2-3 days before transplanting.
Other Considerations
Plant growth and fruit set is encouraged by use of plastic mulch to warm roots and soil, especially when used in combination with floating row cover. Remove row cover when temperatures are above 85ºF to avoid heat damage.
Frost Tolerant
No
Drought Tolerant
Yes
Heat Tolerant
Yes
Seed Specs
3,400-4,900 seeds/oz (4M avg). Seeding rate: 670 plants/1000’ (~800 seeds, ~ ¼ oz.), 9,000 plants/acre (~12M seeds, ~ 3 oz.), using 18” spacing, double rows, 18” apart on 6' center beds. M= 1,000, MM=1,000,000
Harvest
Harvest first peppers promptly to stimulate further fruit production. Peppers can be harvested and eaten at either unripe (green) or ripe (colored) stage.  Colored peppers generally require 2 – 4 weeks longer
Storage
Store peppers at 50° - 54°F and 95% percent relative humidity. Chilling injury occurs at temperatures below 45°F.
Pest Info
  • If plants are flowering but fail to set fruit, the culprit (at least in northern regions) is likely to be the tarnished plant bug, which particularly appreciates the sap of eggplant and pepper flowers. Consider planting under row covers, or where this is impractical, a spray containing several deterrents, such as Beauveria bassiana (such as Naturalis™, see Supplies), pyrethrin, neem oil, and/or an insecticidal soap (such as Safer Brand™) may be effective.
Disease Info
  • Peppers are commonly subject to bacterial spot (Xanthomonas campestris pv. vesicatoria) manifesting as leaf lesions that turn dark brown to black with a central tan area.  Affected leaves eventually drop off. Fruit spots are brown to black with a warty appearance. The disease persists on plant residue and seed, so practice strict sanitation and purchase only disease-free seed. Copper fungicides can be moderately effective, but for isolated outbreaks, it is best to pull up infected plants immediately and destroy.
  • The several viruses that affect peppers can be difficult to distinguish from one another but should all be treated similarly: pull up infected plants immediately to prevent spread.
  •  In soils containing the verticillium wilt fungi (Verticillium alboatrum and Verticillium dahliae), practice long crop rotations to reduce severity of the disease.
Seed Saving Instructions

Self pollinated but can be up to 20% insect pollinated. 200-300 feet is sufficient for isolation between varieties. Peppers need to be red (or whatever color they ripen to) and can be cut open and the seeds dried on a plate or cloth. Use a 1/8" screen to help with cleaning. Pepper seeds can remain viable for 3 years under cool and dry storage conditions.





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