Pepper Seeds - Sweet - Himo Togarashi
80-90 Days to maturity (from transplant). Capsicum annuum. Himo Togarashi Pepper Seeds. Non-GMO, annual, open-pollinated, heirloom, sweet pepper with no heat. 0 Scoville Heat Units. Suitable for growing in garden plots, raised beds, and greenhouses. Himo Togarshi is a specialty green pepper that is a Yamato dento yasai, which means it has been selected as a Nara prefecture traditional vegetable. The pepper grows 4-6 inches long and up to 0.25 inches in diameter (less than the diameter of a pencil). The peppers hang down on the plant and look like strings or himo in Japanese. ~3,000 seeds/oz.
Download Free Vegetable Growing Guide PDF
Growing Himo Togarashi Peppers in the Vegetable Garden
Sow your Himo Togarashi seeds indoors approximately 8 weeks before the last frost date. This variety thrives in warm conditions, so maintaining a soil temperature of around 75-85 F (24-29 C) will encourage germination. Plant seeds about a quarter-inch deep in a seed starting mix such as coconut coir. Keep the soil moist but not waterlogged, and provide plenty of light, either from a sunny window or a grow light, to prevent seedlings from becoming leggy.
As the seedlings grow and the risk of frost passes, prepare them for life outdoors by hardening off. This process involves gradually exposing plants to outdoor conditions over 7-10 days to toughen them up. Select a well-draining garden spot that receives full sun for at least 6-8 hours a day. Enrich the soil with compost or well-rotted manure to ensure it's fertile and airy. Himo Togarashi peppers prefer a slightly acidic to neutral soil pH, around 6.0-6.8.
When nighttime temperatures consistently stay above 55 F (13 C), and your seedlings are 4-6 inches tall with several true leaves, they’re ready for transplant. Space the plants about 18-24 inches apart in rows that are 2-3 feet apart to give them ample room to grow. Water the seedlings gently but thoroughly after transplanting to settle the soil around the roots and reduce transplant shock.
Himo Togarashi peppers require consistent moisture to develop their unique pods, so water regularly, allowing the soil to dry slightly between waterings. Use a mulch (such as straw or wood chips) to help retain soil moisture, suppress weeds, and regulate soil temperature. These peppers love warmth and sunlight. Consider using black plastic mulch to warm the soil if you’re in a cooler climate. Feed your peppers every 4-6 weeks with an organic, balanced fertilizer to support their growth, especially once they start flowering and setting fruit.
While not always necessary, pruning your Himo Togarashi plants can help manage their size and improve air circulation. Remove any lower leaves that touch the ground to prevent disease, and consider topping the plant by pinching off the tip of the main stem to encourage bushier growth and potentially more fruit.
Harvesting Himo Togarashi Peppers
Himo Togarashi peppers typically mature in about 80-90 days after transplanting. Harvest when the peppers reach their characteristic bright red color and string-like shape, cutting them from the plant with scissors to avoid damage. These peppers are often used fresh or dried, adding a delightful heat and flavor to dishes. Himo Togarashi peppers are excellent for drying and can be strung up in a dry, well-ventilated space to preserve their flavor for months.
About Himo Togarashi Pepper Garden Seeds
These 4-6 inch long Japanese peppers, skinnier than most pencils, hang down on the plant, creating a striking visual appeal. The word “himo” in Japanese means “string” calling to mind the way the fruit sets on the plant.
The young peppers (around 4 inches long and green) are mild in flavor and have tender skin. The older peppers (around 6 inches long and red) are a little spicy and have slightly tougher skin. Each has their own culinary benefits and advantages.
Himo Togarashi peppers are perfect for ohitashi, yakitori, tempura, sautees, stir fries, and grilling. Use them to flavor other dishes or as a side dish all of their own. Their excellent flavor opens up a world of possibilities.
To dry Himo Togarashi peppers, string them up by their stems and hang in a dry, well-ventilated area away from direct sunlight. Allow several weeks for them to dry completely before storing in an airtight container.
There are mixed reviews about Scoville Heat Units (SHU) for this pepper. Some say it is not spicy at all (0 SHU), while others claim it has 500 or more SHU at its peak. It likely has to do with a variety of factors, including maturity, sun exposure, growing temperature, and proximity to other plants. All in all, at its most spicy level, it is still not as spicy as typical jalapenos.
Tips From Our Gardeners
"These beautiful peppers are perfect for multifunctional decoration. Hang them up to dry and get a gorgeous wall hanging in the meantime! Then, use them as needed in cooking."
 |
- Lara Wadsworth, True Leaf Market Writer |
Other Resources
Himo Togarashi Pepper Seeds Per Package:
- 500 mg Packet - Approximately 54 Seeds
- .25 oz Packet - Approximately 750 Seeds
Non-GMO Himo Togarashi Pepper seeds are available for Fast Free Shipping on qualifying orders.
Basic Info
| Latin Name: | Capsicum annuum |
| Pepper Type: | Sweet - These peppers (think Bell Peppers) are almost all at 0 on the Scoville Scale, meaning that they have no heat at all. A handful of sweet peppers do register very low on the Scoville scale but are still classed as sweet peppers. For example, Pepperoncinis are sweet peppers but usually rank around 100 to 500 on the Scoville Scale. |
| Himo Togarashi Pepper Color: | Green |
Growing Info
| Hardiness Zone: | 4, 5, 6, 7, 8, 9, 10, 11 Technically a tender perennial, but commonly grown as an annual. Perennial in zones 10 and 11. |
| Days to Maturity: | 80-90 (from transplant) |
| Days to Germination: | 7-10 |
| Seeding Depth: | 0.25 inch |
| Plant Spacing: | 12-18 inches |
| Row Spacing: | 24-36 inches |
| Plant Height: | 30-36 inches |
| Growth Habit: | Upright |
| Soil Preference: | Well-draining, loose (sandy loam), slightly acidic (6.5 pH), and moisture retaining. Too much nitrogen in the soil may lead to more foliage production and less fruiting, similar to tomatoes. Peppers also need sufficient amounts of phosphorus and calcium. We recommend using a balanced fertilizer for the best results. |
| Temperature Preference: | Warmer (70-85 F). During high heat, foliar and flower development slow or pause until temperatures return to the preferred range. |
| Light Preference: | Full Sun |
Other
| Direct Sow: | No |
| Start Indoors: | Yes. Start Indoors 6-8 weeks before your last spring frost date. Harden off and transplant when seedlings are 6-8 inches tall. Bury the stem slightly deeper than the root ball. Avoid planting hot and sweet peppers right next to each other, as they can cross-pollinate, potentially affecting the flavors of your harvested peppers. |
| Pepper Pollination: | Peppers have perfect flowers (male and female parts) and will self-pollinate. However, wind and pollinator activity may increase success rates of fertilization and fruit production. |
| Plant Width: | 18-24 inches |
| Deer Resistant: | No |
| Scoville Heat Units: | 0 |
| Heat Level: | Sweet - Peppers with no heat. 0-99 on the Scoville Scale. |
| Growth Speed: | Mid - Ready for harvest around 76 to 90 days from transplant. |
| Germination Temperature: | 80-90 F |
| Pests and Diseases: | Peppers are commonly susceptible to cutworms, aphids, flea beetles, bacterial spot, Phytophthora, sunscald, and blossom end rot. To avoid or reduce problems with pests and diseases, stick to a regular watering schedule (drip irrigation is preferred), plant into well-draining soils, and utilize practices such as crop rotation. When taking pest control measures, consider utilizing integrated pest management principles by using mechanical removal, biological control, and other cultural practices before turning to chemical agents. |
| Garden Size: | Greenhouse, Garden Plot, Raised Bed |
| Pepper Use: | Ohitashi, tempura, yakitori, and hot sauteed with sea salt. |