GardenPepper variety
Shishito Pepper
✓ In your garden
Shishito is a mildly warm shishito pepper that ripens green to red in about 60 days. Blister it whole in a hot pan — that’s its one great trick. Grow it like any pepper — full sun, warm soil, and steady water; the calendar below pins your start and plant-out dates for your zone.
“A mildly warm shishito — a gentle kick, not a burn.”
Growing basics — shared by every pepper
Shishito grows like any other pepper. The full picture — how deep to plant, spacing, feeding, pests, harvest — lives on the Pepper page so it's maintained in one place.
- Sun
- Full Sun
- Spacing (in row)
- 12–24 in
- Row spacing
- 18–36 in
- Planting depth
- 0.25–0.5 in
- Soil pH
- 6–7
- Water
- Moderate
What is Shishito good for?
- Blistering & grillingHot pan, quick char — its whole purpose. Great
- Tempura & fryingThin walls fry fast. Great
- StuffingToo small and thin. Skip it
From how it grows and tastes — kitchens vary.
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Want the full 10/50/90% odds + nearest stations? Open the frost tool →When to plant Shishito in your zone
Zone 6bGreenhouse or cover on: your start slides ~4 weeks earlier and your harvest stretches ~3 weeks later (shown striped).
Planting seeds straight in the ground only works where the season's long and warm — most gardeners start seeds indoors or buy young plants, or you'd pick your first tomato right as frost hits.
Comfortable — first ripe fruit lands around late Jun, well before your typical frost (~late Oct).
- Start seeds indoors
- early Feb – early Mar
- Toughen up outside
- late Apr – early May
- Move plants outside
- early May – early May
- Growing
- early May – late Jun
- Picking
- late Jun until frost (~late Oct)
Typical dates for zone 6b — set your zone or ZIP above for yours.
What to plant near Shishito — and what to keep away
-
BasilTraditional
Same bed conditions, same kitchen destiny.
The badge is the honesty. Trialed = a published field trial · Practical = a real mechanism · Traditional = companion-chart lore. These pairings hold for every pepper.
Pairings compiled from West Virginia University Extension.
Growing Shishito — the things that trip people up
- Heat climbs as the fruit ripens to full color and as the plant gets more sun and less water. Wear gloves when you cut hot ones, and keep your hands away from your eyes.
- Peppers love warmth. Don’t rush transplants into cold soil — they sulk below about 55°F. Wait for warm nights, and they take off.
Shishito pepper at a glance
| Type | Shishito |
|---|---|
| Days to ripe | 60 days after you plant it outside |
| Color | Green, Red |
| Fruit size | Small |
Extra fields from seed-catalog listings and university growing guides. Days to ripe and disease resistance shift with your climate and seed source — double-check with your local extension office before you buy.
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Common questions about Shishito
How hot is Shishito?
Mild — a mildly hot pepper. Heat varies with the weather and how ripe you pick it; the same variety runs hotter in a hot, dry season.
How long does Shishito take to grow?
About 60 days from transplant to the first ripe fruit. In shorter seasons, start seeds indoors 8–10 weeks before your last frost so it has time to color up.
What color does Shishito turn?
It ripens green to red. You can harvest it green and unripe for a crisper, milder pepper, or wait for full color for the sweetest (or hottest) flavor.
Browse more pepper varieties →