Himo Togarshi Pepper Seeds ,(Capsicum annuum) annual ,mild
Warm season annual
Maturity: Approx. 80-90 days
Planting season: Late spring/Early summer
Green Pepper , specialty green pepper, Heirloom, Organically Grown ,Japanese sweet green pepper !
Culinary tips: Excellent for ohitashi, tempura, yakitori, and hot sautÃ©ed with sea salt.
Himo Togarshi is a specialty green pepper that is a Yamato dento yasai, which means it has been selected as a Nara perfecture traditional vegetable. The pepper grows 4-6" long and up to .25" in diameter (less than the diameter of a pencil). The peppers hang down on the plant and look like strings or himo in Japanese.
Seed start date: Typically 6-8 weeks before last frost. To ensure plants establish fully[harden]: 12+ weeks.
Soil type: Himo Togarashi peppers need warm and well drained and very fertile soil. **will not sprout in cold soil
Sowing information: Sow seeds 1/4th to 1/2 inch deep, spacing seeds 1.5 to 2 inches apart from one another.
Water instructions: Mist the top of the plants daily with warmer water. Keep slightly moist, but not damp or soaked.
Hardening: [Takes 7-14 days] Slowly introduce peppers outside for small increments of time [increase as the days go on] and bring inside for the remainder of the day after the last frost date, as long as weather is favorable. [Avoid heavy prolonged rain/storms, as well as very windy days.]
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60Â°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. For mild peppers, harvest young when about 4" long. Larger peppers may become tough skinned and spicy.
General Care & Maintanence:
Fertilizing: Peppers generally require 4 main types of nutrients: nitrogen, phosphorus, potassium, and calcium.
- Nitrogen: Nitrogen is great in the beginning to produce luscious foliage to promote the growth of blossoms for peppers. Use a nitrogen base fertilizer in the beginning of the season to promote healthy growth of your pepper plants. Here is the one I recommend, as it is organic and easily mixes with water. Note: ** Too much nitrogen may cause a lack of fruits to blossom. ** Use during the beginning of the season during seed growth, hardening, transplanting, and sparingly during the rest of the season.
- Phosphorus+Potassium: These nutrients are obtained through soil more often times than not. A combination of soils from your home and garden stores will help if your natural ground soil is lacking. Banana peels can also provide potassium when turned into compost.
- Calcium: Do you enjoy eating eggs for breakfast? If you do, then save those eggshells!!!! Eggshells contain calcium… an ingredient that helps to prevent blossom rot in your pepper plants. Simply let your eggs dry out before use and then simply crush and sprinkle on top of your soil.
Water maintenance: Like all other peppers, Himo Togarashi’s thrive in deep lush waterings daily during warm days above 80 degrees. Make sure peppers have good drainage to avoid fungus and suffocation of roots.
Sunlight: Requires around 8-10 hours of sunlight daily to truly thrive.
Temperature: Above 70°F [21-22°C]. Colder temperatures may cause blossoms to drop.