This medium early, small, sweet, thin-walled glossy green pepper is popular in Japan. The fruits grow up to 3-4" long. Plant has a spreading habit and produces prolifically. Good for garden, greenhouse, and open field growing.
- Warm season annual
- Approx. 75-85 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 81,000 seed count per pound.
- Maturity: Approx. 60 days
- Planting season: Late spring/summer
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (75-80°F minimum). Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Japanese peppers can be mildly spicy and most often cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt. Excellent for tempura, yakitori, and sautéed.