Shishito Supreme

Family: Solanaceae Mildly Hot Pepper

Tender, glossy pods with a lively, grassy snap—Shishito Supreme brings a bright green sheen and a delightfully mild, sweet-leaning flavor that feels both fresh and satisfying.

At maturity the peppers develop a gently wrinkled, lantern-like surface and a crisp, succulent texture that shines in quick skillet favorites, roasted char, and vibrant sauces. Grow for a steady harvest rhythm around day 65, when each plant offers a generous scatter of petite peppers perfect for roasting, blistering, and pickling-style preserves.

Light: Full SunMaturity: 65 DaysHabit: Upright

Botanical illustration of Shishito Supreme

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	65
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Shishito Supreme delivers that rare combo: petite pods that blister fast without turning harsh, staying crisp enough to bite through char. Use high heat and short time—this pepper earns its keep as a bright, snackable charred vegetable or a sharp, tangy relish.

Best Uses

hot skillet blistering with flaky salt for quick snacking
roast/char and toss into warm grain bowls with a lemony dressing
pickling-style preserves for crisp acidity and peppery crunch
blend into a bright green relish or fast sauce (quick heat, then stop)

Flavor Profile

mild, sweet-leaning pepper flavor grassy, fresh snap with a crisp, succulent bite subtle char-friendly sweetness when blistered

Kitchen Pairings

lime garlic soy sauce sesame oil cotija or feta chicken or pork

Frequently Asked Questions

What pest or disease most commonly affects Capsicum annuum (shishito peppers), and what should I do?

Look out for aphids and thrips, which commonly infest pepper foliage and can leave plants weak and mottled. Rinse affected plants with a strong spray of water, then apply insecticidal soap (especially on leaf undersides) and repeat every 5–7 days for persistent outbreaks. Also watch for leaf spot and blight-like symptoms—remove badly affected leaves and improve airflow because peppers in the Solanaceae family suffer when foliage stays wet.

How often should I water shishito peppers during the main growing phase?

During fruiting, water deeply when the top 1 inch of soil dries, which is often about 2–3 times per week depending on heat and soil type. Keep the soil evenly moist for Capsicum annuum—avoid letting it swing too dry and then flood, which can trigger blossom drop and misshapen peppers. Use a slow drip or soaker so water reaches the root zone without wetting leaves.

How can I tell when Capsicum annuum ‘Shishito Supreme’ is ready to harvest?

Harvest when peppers are fully sized but still firm and slender, typically around 65 days from transplanting/seed start timelines. Pick pods when they turn glossy and reach their mature green color; leave them longer only if you want some to ripen toward red. Regular picking encourages more flowering and keeps the plants producing.