NIPPON TAKA Hot Pepper (LIVE PLANTS -3' POT ) ASIAN CLUSTER PEPPER

Species: Annuum | Origin: Japan | Heat: Hot

NIPPON TAKA-Chili ,(Capsicum annuum) Hot Specialty Pepper From Japan, also known as Yatsufusa Chili, Chili Japone and Japanese Chili !( Perfect for drying

Enhance your Japanese dishes with this unique variety of chili, Capsicum annuum ASIAN VEGETABLE (, known for its hot, upward-growing red pods. Harvest and dry them for a flavorful addition to your meals, or use them as a beautiful ornamental display. A must-have for any aspiring or experienced chef looking to add some spice to their recipes.
1 Select a garden site for the peppers with full sun, well-drained soil and protection from wind.
2 Prepare the garden bed by tilling compost or other organic matter into the top 7 or 8 inches of soil. Mix in one pound of 20-20-20 fertilizer for every 100 square feet of soil.
3 Sow  pepper seeds directly in the garden when the soil temperature exceeds 75 degrees Fahrenheit.

Plant the seeds one-quarter inch deep and half an inch apart. Space rows 2 to 3 feet apart.
4 Water the pepper seeds until the soil feels moist. Do not let the soil dry out before germination, which takes between 15 and 30 days. Continue to keep the soil moist after germination, as pepper seedlings need lots of water.
5 Thin pepper seedlings to 2 feet apart after germination occurs.
6 Spread a sheet of black plastic, with holes cut out for the pepper plants, over the garden bed to control weeds and keeps the soil warm. Alternatively, spread a 1- to 2-inch layer of wood chips, dried leaves or other organic matter around the plants as mulch.
7 Fertilize pepper plants one week after blooming begins. Apply 1 1/2 ounces of ammonium sulfate fertilizer per 10 feet of row.