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The fruits are small, finger-long, slender, and thin-walled. They are usually harvested while still green but will turn red if left on the plant. About one out of every ten peppers is spicy.
Like other peppers, Shishito peppers become spicier as they mature.
The plants produce very well in our climate throughout the whole growing season.
Before cooking, poke a hole in the pepper to keep expanding hot air from bursting the pepper. They can be eaten raw, sauteed with oil and sea salt, stewed in a soy sauce or used in soups.
Scoville heat units (SHU): 50-1,000 (Bell pepper is 0 SHU)
Colour: Green (red when totally ripe)
Days to Maturity: 60
*This item may not be exactly what is shown. Due to weather and other seasonal factors the plants may be bigger or smaller upon pick up. We have used a generic photo for each type of seedling so specialty leaf traits such as potato leaves and variegation may or may not be displayed.