Mild Pepper Seeds – Anaheim, Sweet Banana & Shishito Peppers, Frying & Roasting Pepper Seeds

Mild Pepper Seeds for Planting – Anaheim Chili, Sweet Banana & Shishito Peppers – Frying & Roasting Pepper Seeds (Capsicum annuum) include three popular mild pepper varieties with different shapes, flavors, and culinary uses. Anaheim Chili Pepper produces long, tapered green peppers that mature to red and have a mild heat with a slightly sweet, earthy flavor, making them excellent for roasting, stuffing, grilling, and sauces. Sweet Banana Pepper produces smooth, curved yellow peppers that may turn orange or red when fully mature, with a mild, sweet, tangy flavor ideal for fresh eating, pickling, sandwiches, and salads. Shishito Pepper produces slender, wrinkled green peppers with thin walls and a mild, slightly smoky flavor, traditionally blistered or pan-fried whole.

The main difference between these three varieties is flavor, shape, and heat level. Anaheim offers the most noticeable mild chile heat and is ideal for roasting and stuffing; Sweet Banana is sweeter and milder, making it excellent for fresh use and pickling; and Shishito is thin-walled and best suited for quick frying, grilling, or blistering. Most Shishito fruits are mild, although an occasional pepper may develop noticeably more heat.

Planting Season

Best planted in: Spring & Early Summer (Warm-Season Crop)

Start seeds indoors approximately 8–10 weeks before the last expected spring frost. Transplant outdoors after all danger of frost has passed and nighttime temperatures consistently remain above approximately 55°F (13°C).

Peppers grow best in warm temperatures between approximately 70–85°F (21–29°C).

How to Grow Mild Pepper Seeds

Start seeds indoors in trays or small pots filled with moist seed-starting mix.

Sow seeds approximately ¼ inch deep.

Maintain soil temperatures between 75–85°F (24–29°C) for reliable germination.

Keep the soil evenly moist but not waterlogged.

Seeds typically germinate within approximately 7–21 days.

Provide strong light after germination and harden seedlings outdoors for approximately 7–10 days before transplanting.

Choose a location receiving at least 6–8 hours of direct sunlight daily and provide fertile, well-drained soil enriched with compost.

Space plants approximately 18–24 inches apart, with rows about 24–36 inches apart.

Plants generally grow upright, but heavily loaded branches may benefit from light staking or small cages.

Container growing is possible in medium to large pots with excellent drainage.

How to Care for Mild Pepper Plants

Water deeply and consistently throughout flowering and fruit development. Avoid allowing the soil to remain soggy.

Apply mulch around established plants to conserve moisture, suppress weeds, and maintain warm soil conditions.

Feed with a balanced vegetable fertilizer during active growth. Avoid excessive nitrogen, which can encourage foliage instead of fruit.

Monitor for common pests such as aphids, flea beetles, spider mites, and pepper hornworms. Good spacing and soil-level watering help reduce disease problems.

Anaheim Chili Peppers generally mature approximately 70–80 days after transplanting. Harvest green for a mild flavor or allow the fruits to mature red for greater sweetness and a fuller chile flavor.

Sweet Banana Peppers generally mature approximately 60–75 days after transplanting. Harvest when pale yellow for a crisp, mild flavor or allow them to turn orange or red for increased sweetness.

Shishito Peppers generally mature approximately 60–70 days after transplanting. Harvest while the fruits are green, slender, and approximately 3–4 inches long for the best texture and flavor.

Cut peppers from the plants with clean scissors or pruning shears. Store freshly harvested peppers in the refrigerator and use within approximately 1–2 weeks for the best quality.

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