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TAKARA
60 days. Shishitos are quickly rising to the top ranks in popularity for their tasty, mild spice and snackability. Takara produces richly flavored, 3 inch long, light green peppers that ripen to red. Early and productive, the compact, well-branched, spreading plants provide heavy harvests of uniform, slender, bite-sized peppers with sturdy stems. We love Takara lightly tossed in oil, blackened on the grill, and tossed with a bit of coarse sea salt.
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TAKARA
60 days. Shishitos are quickly rising to the top ranks in popularity for their tasty, mild spice and snackability. Takara produces richly flavored, 3 inch long, light green peppers that ripen to red. Early and productive, the compact, well-branched, spreading plants provide heavy harvests of uniform, slender, bite-sized peppers with sturdy stems. We love Takara lightly tossed in oil, blackened on the grill, and tossed with a bit of coarse sea salt.
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60 days. Shishitos are quickly rising to the top ranks in popularity for their tasty, mild spice and snackability. Takara produces richly flavored, 3 inch long, light green peppers that ripen to red. Early and productive, the compact, well-branched, spreading plants provide heavy harvests of uniform, slender, bite-sized peppers with sturdy stems. We love Takara lightly tossed in oil, blackened on the grill, and tossed with a bit of coarse sea salt.
