Shishito Pepper

Capsicum annuum 'Shishito'

vegetable

The shishito is a small, slender, thin-walled Japanese pepper picked green and mild, famous for blistering quickly in a hot pan as a popular appetizer. It is generally sweet and grassy with little heat, though roughly one pepper in ten carries a surprising kick. The compact plants are very productive and bear early, in about 60 days.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil — Deters aphids and whiteflies
• French Marigold — Suppresses nematodes in the soil
• Sweet Alyssum — Draws hoverflies that eat aphids
• Chives — Mild onion scent deters flying pests

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Inspect regularly; introduce ladybugs; plant alyssum as a banker plant for beneficials

• Flea beetles →

  Row cover in early season until plants are established

• Anthracnose →

  Harvest regularly; maintain good airflow; avoid overhead watering

🌾 Harvest & storage

Pick shishitos young and green at 2 to 4 inches, when they are most tender and mild, harvesting often to keep the plants producing heavily. Left on the plant they ripen red and turn slightly sweeter and hotter, but they are prized for the green stage.

🥗 Nutrition & benefits

Shishito peppers are very low in calories and a good source of vitamin C and vitamin A, with generous fiber for a pepper and only trace capsaicin in most pods.