FUSHIMI Japanese Sweet PEPPER Seeds (Capsicum annuum,) Asian Vegetable
An easy to grow sweet pepper with long, slender, 6" fruits that are usually used when green. The fruits have a unique shape, usually with a dimpled and somewhat twisted top. Most popular for tempura, but can be used for grilling, pickling and for salads. The plants are very prolific and the green peppers can be used at earlier ripening stages allowing for quick and full crops. Very popular in Japan as well as in other parts of Asia.
Fruits are slender and tapered, 6" long. The small thin-walled pepper is bright green and well flavored. Fushimi pepper is very popular for tempura and Japanese dishes. Very easy to grow and very prolific.
Culinary tips: Excellent for tempura, yakitori, and sautÃ©ed. High in vitamins A and C.
Days to Maturity
Originally from Japan.
Start seeds in small containers from 8-10 weeks prior to the last frost date. Plant seeds approximately 1/4-1/2" deep in moist, well drained potting soil. Most standard soil mixes are suitable for pepper seeds. Soil temperature must be kept at 75-90F for proper germination. Cool soil, particularly at night can inhibit or significantly delay germination. To keep soil temperature warm, start seeds indoors, in a greenhouse and/or use a seed starting heat mat. Keep soil moderately moist, though not overly, dripping wet. Water soil when the soil surface just begins to dry. Allow proper air circulation for containers.
Optionally, seeds can be dipped in a dilute hydrogen peroxide mix (1 tsp hydrogen peroxide per cup water) for one minute to disinfect seeds prior to planting. If your soil or seed sprouting setup is susceptible to mold growth this can be useful to kill mold spores.
Once seedlings have sprouted, keep in small containers until a few sets of leaves have developed. Transplant to larger containers or outdoors. If transplanting outdoors, make sure to harden off seedlings by exposing them to only filtered sunlight for up to 1-2 weeks. Thin plants to 3-4 ft and rows to 6-10 ft.
Estimated germination time under optimal conditions: 2-6 weeks
GROWING IN CONTAINER
The compact nature of the pepper plant makes it well-suited to container growing. Growing the peppers in a pot also gives you more control over the soil and nutrients, and helps keep the roots warmer than they may be when planted in the ground.
Mix equal parts potting soil, compost, perlite and sphagnum moss. Fill a 12-inch pot 3/4 full with the mixture. The pot should have adequate drainage. Start seeds two months before the planting season. Sow seeds on the surface and cover with a sprinkling of soil. Cover the seeds with plastic and keep them in a south-facing window. Mist the soil to keep it moist.
Plant seedlings in time to put them out after the last frost. When planting seedlings, place the plant in the center of the pot and cover the roots with soil. Water thoroughly and add more soil if necessary.
Place the potted pepper in full sun. Set a small tomato cage -- 2 to 3 feet high -- over the pot to support the plant as it grows. Water the pepper daily if necessary to keep the soil moist.
Fertilize every two weeks with half-strength liquid tomato fertilizer beginning when blooms appear.
Harvest the peppers as soon as they ripen to keep the plant producing. Once the pepper turns dark orange or red it is ripe. Cut the pepper from the plant just above the fruit. Peppers left on the plant too long will develop a hotter flavor.
Overwinter the plants for the next year. In the fall when the leaves begin to drop, cut the plant back to 3 or 4 inches above the soil line. Place the container in a cool, dark room and leave it until the spring, after frost danger has passed.
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