Manganji pepper is one of the designated traditional specialty vegetables of Kyoto, Japan. These vegetables are called kyo yasai or dento yasai. Many of these vegetables have existed for hundreds of years. This Japanese pepper has a thicker wall than the fushimi and shishito peppers. Fruits average 6" long, mild flavored and not spicy. The pepper skin is shiny with distinctive wrinkles at the stem end.
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.)
Maturity: Approx. 80-90 days
Planting season: Late spring/Early summer
Buy seed packets
Buy in bulk
Available in 0.25-lb increments, minimum 0.25 lb.
For additional bulk purchasing options...
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. 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: Sauté whole peppers with oil in hot pan and sprinkle with coarse salt. Excellent for tempura, yakitori, and pickling.
Kitazawa Seed Company 201 4th Street, #206 Oakland, CA 94607