I'd never heard of this variety until I started following Jess from Roots and Refuge. I'm happy she shares her garden with us, and she also tells us what she does with that produce. I would have never thought about blistering these whole, but they are good enough to eat as a side dish. I blister them in some olive oil and add a bit of salt and pepper. I pair them with scrambled eggs and throw them in a breakfast taco. They're good on pizzas, too. I do cut them into quarters and remove the seeds. We use an Ooni oven for pizza. They get a nice little char on them, and it feels like we've gone out for artisan pizza.

This is my first time growing shishito peppers and so far so good. I’m not the best at starting peppers from seeds, even though I do it every year. I don’t know if I am becoming a better gardener or if shishitos are just easy to grow, but these have done outstanding. Germination has been nearly 100% and the seedlings look great!

Great germination. Took them a couple weeks, but they got there. Looking forward to seeing how well they produce.

I love the seeds from MIGardener. These peppers only took about 7 days to start popping out of the soil. I am happy so far.

These seem like good quality seeds. I only planted one seed in an indoor greenhouse and it germinated after nine days. The seedling looks nice and healthy. I plan on growing more outdoors in the spring.