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1/64 ounce

Days to Maturity: 60 days green, 75 days red

Small, mild Japanese pepper for roasting, pan-frying and grilling.

Thin walls blister and char easily when roasted or grilled, taking on rich flavor 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 sweeter flavor.

  • Spreading habit
  • 2-4" mild fruits

Soil Nutrients and 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.

Seeding Depth 1/4 inch

Plant Spacing 12-18 inches

Row Spacing  18-36" or double rows 18 inches apart on 5-6 inches 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 inches or larger cells after first set of true leaves appear. Optimal soil temperature for germination is 85 degrees. For growing transplants, maintain temperature at around 75 degrees F during the day and 65 degrees F at night. Harden off plants by slightly reducing temperature to 60-65 degrees F and reducing water for 2-3 days before transplanting.

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