A Japanese specialty that can be used like the Padron variety, but without the occasional hot fruit.

The still green fruits, about 5 cm in size, are harvested to prepare tapas.

These can be fried in a little olive oil and served with salt.

When fully grown and colored red, the fruits can also be used, although they are very thin-fleshed.

High-yielding, medium early.

Peppers need a warm and sunny place.

Sowing from February to March at 22-24 °C, planting out from mid-May at a distance of 40 x 60 cm. Harvest from July-early October.

Always keep evenly moist, but not too wet. Fertilize regularly and use humus-rich, nutrient-rich soil. Peppers need warmth. Best location: full sun facing south or in a foil greenhouse.

Peppers are sensitive to frost.

Height about 70 cm outdoors, higher in the greenhouse.

Supplied as raw (normal) seed.