Sweet Pepper, Ise (Organic)
Capsicum annuum. Green to Red. 60 days green, 90 red.
Ise is similar in flavor and texture to the common Shishito pepper, but sweeter and larger fruited. Fruit are 3 ½” long by 1” wide and still small enough to prep in all of the classic Shishito ways, but the larger size makes for a quicker harvest. Ise is more well-suited for charcoal grilling since the wider fruit stay on the grill. Shishito peppers took the fresh market scene by storm a few years ago and quickly became popular with restaurants and home cooks for their delicious simplicity, usually served roasted or grilled with olive oil and salt. Ise’s fresh mild flavor is neither sweet nor hot and really pops once cooked. They’re great as a bite-sized stuffing pepper, think jalapeño popper without the heat. Usually harvested underripe when green, they are also good after they’ve ripened to red. Thin-walled and suitable for drying. Originally from Japan where they are a popular snack food. Ise comes to us from Tatiana’s TOMATObase, they originally sourced it from the Seed Savers Exchange Yearbook.
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.