We heard great things about this pepper years ago and having been saving it since. It will produce loads of oblong mild/sweet peppers on a plant that has a canopy like a low umbrella. Known in gourmet circles as a frying pepper great coupled with coarse sea salt, originally used as appetizers for bar in Japan. Great grilled and pickled. Pick young or will start to get more of a kick. Will occasionally throw out a spicy pepper; similar to the Padron pepper in that regard.
Packet plants 15 ft row (30 seeds)
4-6 week plants are set into the garden in May after the soil warms. Peppers are a tropical crop and needs warmth. A dozen plants will produce plenty of fruit from mid July until frost if the soil is rich and the irrigation is provided when the ground is dry. Plants are usually spaced 1-2 ft apart.
Start seed indoors in a flat or pots. Seeds are planted an inch apart. The seed needs 70°F temperature to germinate. Once germinated, seedlings need plenty of direct sunlight. A windowsill with a south exposure is good, a greenhouse is better. Make sure that seedlings do not become leggy and weak which happens if there is too little light. Try setting them outside for a few hours a day when temperatures are above 50°F if you experience this problem.
For saving seed, at the end of the summer allow the fruit to develop to full size and then over ripen. Usually there is a change in color from green to red, orange or yellow. The nice thing about saving pepper seed is that you remove the central placenta or core and you eat the pepper. Wash the seed from the core and dry on newspaper, a screen or in a strainer for a few days. Use caution when processing hot peppers for seed since you may transfer the capsicum from your fingers to your eyes.