Harvest shishitos while they are still green or start to change color (brownish red). Don’t let them ripen fully to red because they lose some of they flavor. Put olive oil in a pan, pinch of salt and sauté them. That’s how I eat them. They are delicious. Sweet. One in a hundred will be hot/spicy.
Thanks! The plant has been one constant mass of flowers, it’s interesting. Do you wait for a certain size?
Size is highly variable even within the same plant but I have seen them grow up to 3-4 inches long. But don’t be afraid to harvest early. That will focus the plant’s energy into growing more fruit. They are super producers until around the first freeze depending on where you live
These are indoors. I’ve had basil and cherry tomatoes live and produce for 2 years, so I’m curious how long these will go.
Shishitos grow like crazy once they get going BTW. Easy to grow from seed every year too
Peppers are perennials in their native environment, shishitos can probably last long indoors. I’ve never done it. I grow my peppers outdoors in pots as annuals. I live in the MidAtlantic region so peppers die after first freeze. But I have overwintered a few indoors and brought them back