Jimmy Nardello's Pepper

Jimmy Nardello's Pepper

PP671

75 days. It's no wonder that this variety has been grown and cherished for generations. An almost uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. Jimmy Nardello's has consistently been one of the first peppers in our trials to ripen, beginning green and ripening to red. The long, slender fruit will easily reach 6-9 inches. Super productive, disease-resistant plants.
Also available as a plant.

   Open Pollinated
Approximately 35 seeds per 1/4 gram.
  • PP671/S
  • 1/4 gram
  • $3.65

  • PP671/M
  • Temporarily Out of Stock

  • PP671/P
  • 2 grams
  • $7.15

  • PP671/N
  • Temporarily Out of Stock

  • PP671G1
  • Temporarily Out of Stock

  • PP671/B
  • 1/2 oz
  • $21.95

  • PP671G2
  • Temporarily Out of Stock
  • More Information
  • Customer Reviews (1)
Soil Temp for Germ.Days to EmergenceSeed DepthSoil Temp. for Trans.Plant SpacingRow SpacingMin. Germ.Seed LifeSeeds per 1/4 gramFertilizer Needs
70-90°F8-251/4"65°F12-18"24-30"70%2 years≈ 35High


Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-10 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
Common insects: Flea beetles, aphids
Insect control: Pyrethrin or row covers
Common diseases: See chart below
Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
PVY* | Potato Y potyvirus
TEV | Tobacco Etch Virus
TMV | Tobacco Mosaic Virus
ToMV | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.
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Oh so sweet!
Sep 4, 2013  |  By RC
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My husband collects peppers like I collect tomatoes and we trial about equal numbers in our garden. Last winter he came home all excited that he'd scored seed for the infamous Nardello pepper. I told him good luck with it because many Italian peppers just don't do well here so he only put in one plant. And what a plant it is! It's been constantly pumping out peppers all summer! When they're ripe they are so sweet we had to put things up to keep the birds from eating all of them! They're great fried and I'm looking forward to drying and grinding a few for seasonings.