Takara Shishito Pepper is a compact Capsicum annuum cultivar that reaches harvest in just 60 days, making it one of the quickest peppers from transplant to table. This Japanese variety thrives in full sun with consistent watering, producing tender, edible fruits on a plant sized perfectly for containers or tight garden spaces. The variety belongs to the Solanaceae family and prefers soil pH between 5.5 and 6.8, with warm growing temperatures around 65°F. Its compact growth habit and relatively quick maturity make it accessible to gardeners seeking a productive pepper that doesn't demand sprawling space.
12
Full Sun
High
9-11
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Moderate
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At 60 days to harvest and grown on a genuinely compact plant, Takara Shishito Pepper delivers speed and efficiency without sacrificing productivity. The 12-inch spacing requirement means you can grow multiple plants in a modest bed or several in containers, perfect for gardeners working with limited real estate. Like all peppers in the Capsicum annuum species, it contains capsaicin, which research suggests boosts metabolism and reduces inflammation in the body, adding nutritional benefit to every harvest.
Shishito peppers are typically prepared whole or halved and sautéed until the skin blisters, a quick cooking method that brings out their subtle sweetness. They work beautifully in stir-fries, as snacks roasted with a pinch of sea salt, or incorporated into Japanese and East Asian dishes where their tender texture and mild heat (with occasional spicy surprises) are prized.
No timeline data available yet for this variety.
Start seeds indoors in trays 8 to 12 weeks before your anticipated transplant date. Once seedlings develop 2 sets of true leaves, they're ready to be moved to larger containers or hardened off for outdoor planting.
Transplant seedlings outdoors after the last frost date when soil has warmed and air temperatures consistently reach 65°F or higher. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before planting.
Direct sowing is not recommended for this variety; indoor seed starting followed by transplanting produces stronger, earlier-fruiting plants.
Harvest Takara Shishito peppers starting around 60 days after transplanting. Pick fruits when they reach usable size; peppers develop peak flavor and higher vitamin content when they fully ripen to their mature color rather than harvested at the green stage. Days to maturity are calculated from the transplant date, so mark your calendar accordingly.
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