(60 days) F-1 hybrid. I was once known as The Pepper Lady and so I have my standards. Thus, when I first encountered these small thin-walled second-cousins-twice-removed of Revolution peppers, I thought “Why bother?” But Fedco staffer Emily Skrobis set me straight as we judged peppers at Common Ground Fair this year. She loves this pepper type as early, easy and abundant. Seen in that light, they make sense, and Takara is all that—with more than a dozen wrinkled 1x3½" fruits borne early on compact well-branched plants. Typically harvested green to be roasted, fried or grilled whole, they will eventually sweeten and ripen to red. And though the seeds are more developed at this stage, the fruit can be quickly cooked up and eaten whole. ⑤
3750 Takara Shishito
For all peppers, days to full-color maturity are from transplanting date.
~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’
Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.
Minimum germination soil temperature 60°, optimal range 68-95°.
BLS: Bacterial Leaf Spot
CMV: Cucumber Mosaic Virus
TMV: Tobacco Mosaic Virus
Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.