Light
This heirloom pepper benefits from direct sunlight all day long. Choose a spot that gets at least eight hours daily.
Soil
Peppers prefer soil rich in organic matter. Add aged compost before or at the time of planting. Soil pH should be neutral to slightly acidic at 6.0 to 6.8.
Water
Keep seedlings slightly moist by watering every other day to support a healthy root system. Once plants have grown, once-a-week watering is usually sufficient. Avoid overhead watering, maintain consistent moisture, and don't let the soil completely dry out. Drip irrigation is an ideal method for watering peppers. If you live in a dry climate, mulching around the base keeps roots cool and hydrated.
Potted plants on the patio or indoors need more frequent watering. Depending on the growing conditions, it can be as often as daily. Water deeply at the base allowing all excess to drain.
Temperature and Humidity
Pepper plants thrive in hot, sunny conditions. Shishito pepper grows particularly well planted at least four weeks after the final frost when average daily temperatures are between 70 and 85 degrees Fahrenheit.
If you're growing this pepper indoors, add a humidifier or set the plant on a pebble tray to boost the humidity level to 40 to 60 percent.
Fertilizer
Fertilize Shishito pepper every four to six weeks throughout the growing season. Working compost into the planting hole is ideal or add a balanced NPK fertilizer such as 10-10-10. Bloodmeal is an organic alternative that supplies nitrogen.
When flowers appear, add bonemeal or an NPK fertilizer higher in phosphorous and potassium, 5-10-10 for example, to encourage flowering and fruiting. As fruits develop, a third application of balanced fertilizer, compost, or bloodmeal helps sustain healthy growth. Shishito peppers also respond well to water-soluble organic fertilizers like fish emulsion and seaweed extract. Fertilize peppers grown in pots more frequently, every two weeks.
Pollination
Shishito pepper flowers are self-pollinating but, when grown outdoors, are likely to be visited by insects that transfer pollen. Wind movement among plants and insects all contribute to fruit production. If you're growing Shishito pepper indoors, you can hand pollinate or gently sweep your hand through the foliage and flowers of the plant to encourage complete pollination and support better fruiting.
Harvesting Shishito Pepper
Experienced growers harvest Shishito pepper while still in its green stage, around 60 to 65 days after planting. Fully ripe peppers turn red and are edible, although you might lose flavor. Pick peppers as soon as they are 3 to 4 inches long. Leaving this thin-skinned variety on the vine too long causes it to thicken and makes it less palatable. Plants continue to produce fruit for up to 45 days in optimal conditions.
Harvest in the morning for the best flavor and moisture content. Grasp peppers by the stem and gently twist them to remove the stem and fruit. You can also use a snipper. If any of the stem remains attached, the pepper will deteriorate quickly.
Shishito peppers can be refrigerated in plastic bags for one week. Freeze excess peppers whole or char, skin, and de-seed them before freezing if you will be cooking with them.
How to Grow Shishito Pepper in Pots
This pepper grows well in containers, even hanging baskets. Choose one 12 inches deep and wide and fill it with potting soil and aged compost. Potting soil that does not contain inorganic fertilizer is best for germinating seeds. Plant seed 1/4 inch deep and cover lightly. Place the pot to receive full sun and keep the soil evenly moist.
To transplant a pepper seedling into a pot, fill a 12-inch deep and wide container with quality potting mix 707 or sunshine #4
