This small Japanese pepper has quickly become a staple food group on our farm during summer months. It’s best roasted or pan-fried until slightly charred and blistered, when the flavor really begins to pop. Vigourous plants put on countless, thin-walled, 2-4” fruits that are easy to mature in our cool northern climate. Delicious when green but gaining a bit of heat and sweetness when mature and red.
Days to Maturity: 60 green, 80 red
Start indoors mid-March through early May.
Optimal soil temperature for germination is 85°.
Seed depth: ¼”. Maintain temp around 70° for healthy growth.
Plant spacing: 12-18”. Row spacing: 18-36”.
Harden off before transplanting. Plant in full sun.