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Family Owned Since 1979
Cultivating Gardeners
Home PEPPER Jimmy Nardello'S Pepper Seed

JIMMY NARDELLO'S

JIMMY NARDELLO'S

75 days. 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. The long, slender fruit will easily reach 6–9 inches starting green and ripening to red. Super productive, disease-resistant plants.

  • Key Features:

ORGANIC SEED

TRANSPLANT

$4.95

$4.95

  • Key Features:

Customer Reviews

Based on 4 reviews
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P
Peter
Success 2 Years in a Row

I live in zone 9b and have not had a lot of success with full size, sweet bell peppers so I tried these smaller sweet peppers and am very happy with the results. Lots of peppers (once they start producing), and a great sweet, flavor without an added spicy heat. I have already ordered more plants for a '24 summer garden.

A
Andy
Ours came in quite hot!

These produced well in Portland, OR, but the flavor on the peppers was surprisingly hot. We grew Arapahoe cayennes and these Jimmy Nardellos and couldn't tell much of a difference between them. I've read that open-pollinated varieties like JN can sometimes have surprising characteristics, so chalking it up to a little garden surprise! We are going to dry the remaining peppers and use them to make hot chili powder.

J
Jeff
Delicious and abundant

Sweet&slightly spicy, thicker walls than expected, great fresh or cooked. Grew several last year in straw bales. Super productive; only jalapeños and Lola can compare. Fruit-heavy branches will droop, so plants should be supported to keep the long peps from touching the surface. I lost several peppers before getting the fruits up&away from the surface. This year I'll try the smallest tomato cages (the ones way too small & light for a tomato), cut off above the lowest of the 3 rings.
If you love sweet peppers, you must give Jimmy N a try. An outstanding & productive pepper.

M
Mariah
Sweet and Early

I grew 3 of these plants on a whim this summer and was so glad I did. They ripened very early in my Willamette Valley garden, where sweet red peppers are often not ripe until September - these were ready by early August. The flavor was outstanding, so sweet, and incredibly versatile for cooking with or even munching on raw. All three plants were healthy and produced prolifically. I plan to grow twice as many next year.

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

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 8-12 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.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
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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