Shishito Pepper Planting Guide: How to Grow Shishito Peppers

Shishito peppers are a mild, heirloom chili pepper variety in the Capsicum annuum family. The bright green peppers are two to four inches long and creased at the top (the crease, which is said to look like a lion’s head, gives the pepper it’s name; “shishi” means “lion” in Japanese). Shishitos (50–200 Scoville Heat Units) are much milder than jalapeños and similar to Spanish padrón peppers in size and heat. About one in ten shishito peppers is significantly spicier, though still easy to eat.

Learn how to plant shishito peppers, whether indoors or in your garden, in containers, raised beds, or straight into the soil.

• Plant according to the climate. Shishito pepper plants are a warm season crop, and they thrive in warm climates. You can directly plant shishito peppers from outdoors in USDA hardiness zones nine and ten. Plant after the last frost date in early spring or summer, when soil temperatures are between seventy and eighty degrees Fahrenheit. In colder climates (zones two to eight), it's best to start shishito pepper seeds indoors. They have a slow germination rate, and can take three to four weeks before the plants sprout. Use a heat mat and grow lights to encourage growth before the seeds have sprouted. Transplant them to your garden when seedlings grow five to six inches tall.
• Choose a large container: If planting in a container, choose a pot that is at least a gallon deep and twelve inches wide to accommodate the plant's root system. Plant the seeds a quarter of an inch from the surface.
• Plant outdoors in an area with plenty of sunlight: Shishito peppers thrive in full sun. They should be planted in an area that gets between six and eight hours of sunlight a day. If planting in hardiness zones two to eight, start indoors and move/replant the seedlings outdoors once they’re five to six inches tall.
• Use well-draining soil: Plant the seeds in well-draining soil that's rich in organic matter, with a pH of 6 to 6.8. If direct seeding or transplanting to your vegetable garden, wait to plant until after the last frost, when soil temperatures reach between seventy and eighty degrees Fahrenheit.

Keep your shishito pepper plants healthy by following these simple steps:

• Fertilize: Apply a liquid, organic fertilizer every four to six weeks to encourage new growth and keep plants healthy.
• Control pests: Shishito peppers can become infested by aphids, whiteflies, and thrips. Plant near companion plants, such as cucumbers, tomatoes, and basil to keep pests at bay.
• Water: Keep soil moist, but not soaked. Apply a layer of mulch around the plants to help retain soil moisture. Consistent watering is the key to keeping your shishito plants from developing blossom end rot.
• Support: To prevent fruit-bearing plants from toppling, add stakes for support.
• Harvest: Shishitos are harvested and eaten when they’re still green (they turn red as they mature). Harvest the peppers during the growing season. Use sharp garden shears or scissors to snip the pepper from the plant, leaving about an inch of the stem intact.

Shishitos are great for pickling and sautéing, for cooking into stir fries, and for frying up with tempura batter. When eaten raw, their flavor resembles that of mild bell peppers. Blister the thin skin of shishitos in olive oil and sea salt for a simple, delicious appetizer. You can find these small, thin-walled, wrinkly, bright-green peppers in gourmet grocery retailers and farmers markets, or grow them in your home garden.

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