} Green Pepper Seeds (Capsicum annuum) ,ASIAN VEGETABLES

Green Pepper Seeds (Capsicum annuum) ,ASIAN VEGETABLES

$ 3.15
SKU P16602S
Green Pepper ,(Capsicum annuum) 

Himo Togarshi Pepper Seeds ,specialty green pepper, Heirloom, Organically Grown ,Japanese sweet green pepper !

Himo Togarashi-(Capsicum annuum)-The Himo Togarashi pepper is considered a specialty pepper used in traditional Japanese cuisine in the Nara prefecture region of Japan for centuries. It has been given the designation there as Yamato dento yasai, which means “a special traditional vegetable”. Given the name “Himo” (strings in Japanese) because the chiles hang down from the plant looking like a bunch of strings. It is used in stir fry type dishes, soups, stews and salads. The stringy looking chiles can get up to 6 inches long and a quarter of an inch wide. They ripen from green to red and have no heat. 

Culinary tips: Excellent for ohitashi, tempura, yakitori, and hot sautéed 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.
Warm season annual
Maturity: Approx. 80-90 days
Planting season: Late spring/Early summer
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 60°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.

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.