All Peppers

Mellow Star Pepper

Mellow Star Pepper

PP713

70-80 days. A wildly popular Japanese snacking pepper, this shishito type has characteristic thin skin and a very mild flavor. The 3 1/2-4 inch long, green, deeply wrinkled fruit are typically prepared either stir fried, pan fried with a touch of oil and soy sauce, or in tempura. They're irresistible regardless of the cooking method. Allow the fruit to ripen to a bright red for a sweeter flavor. PVY.
Also available as a plant.

   Hybrid Variety
  • PP713/S
  • 25 seeds
  • $3.95

  • PP713/P
  • 100 seeds
  • $12.50

  • PP713/B
  • 500 seeds
  • $39.75

  • PP713C1
  • 1M seeds
  • $73.50

  • PP713C2
  • 5M seeds
  • $319.50
  • More Information
  • Customer Reviews (1)
Soil Temp for Germ.Days to EmergenceSeed DepthSoil Temp. for Trans.Plant SpacingRow SpacingMin. Germ.Seed LifeSeeds per 1/4 gramFertilizer Needs
70-90°F8-251/4"65°F12-18"24-30"70%2 years≈ 35High


Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-10 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
Common insects: Flea beetles, aphids
Insect control: Pyrethrin or row covers
Common diseases: See chart below
Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS | Bacterial Leaf Spot
PeMV | Pepper Mottle Virus
PVY* | Potato Y potyvirus
TEV | Tobacco Etch Virus
TMV | Tobacco Mosaic Virus
ToMV | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.
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Great for frying, extended harvest
Jan 20, 2017  |  By Kathryn Wilson
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I grew these for the first time last year (2016), starting from seed in late January (Washington State, zone 8). They took a little longer to ripen than my early sweet peppers (we had a normal cool June, an extra cool July, and finally the heat came in August), but they produced a nice crops over an extended harvest season and kept quite well on the vine. I picked the last one in November. Flavor was superb. Wished I had planted more than one plant. Will definitely grow again this year.