Pepper Seedlings, Shishito
SCIENTIFIC NAME:
Capsicum annuum
VARIETY:
"Shishito”. Asian variety. 3-3 1/2” fruits with no heat. Thin walls ideal for roasting or sauteeing. Usually harvested green but can be used when ripe and red for salads.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
SCIENTIFIC NAME:
Capsicum annuum
VARIETY:
"Shishito”. Asian variety. 3-3 1/2” fruits with no heat. Thin walls ideal for roasting or sauteeing. Usually harvested green but can be used when ripe and red for salads.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
SCIENTIFIC NAME:
Capsicum annuum
VARIETY:
"Shishito”. Asian variety. 3-3 1/2” fruits with no heat. Thin walls ideal for roasting or sauteeing. Usually harvested green but can be used when ripe and red for salads.
CULTURE:
Peppers thrive in well-drained, fertile soils with a pH of 6.5. Abundant phosphorus and calcium is needed for the best results. Full sun for proper ripening.
